Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut, toasted
Special equipment needed:
- 9-inch tart pan with removable bottom
- baking beans or pie weights
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, salt, and 1/2 cup of shredded coconut. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use a fork to prick the bottom of the crust all over.
4. Line the crust with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes.
5. Remove the parchment paper and baking beans, and bake for an additional 10 minutes or until the crust is golden brown. Remove from the oven and let cool.
6. In a medium saucepan, combine the sweetened condensed milk, corn syrup, 1/4 cup of unsalted butter, and 1/4 tsp of salt. Cook over medium heat, stirring constantly, until the mixture thickens and turns a caramel color, about 10-15 minutes.
7. Remove from heat and stir in the vanilla extract. Pour the caramel mixture into the cooled tart crust.
8. Sprinkle the toasted shredded coconut over the top of the caramel.
9. Bake the tart for 10-15 minutes or until the coconut is golden brown. Remove from the oven and let cool.
10. Serve the tart at room temperature or chilled.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 445
Fat: 23g
Saturated Fat: 15g
Cholesterol: 63mg
Sodium: 253mg
Carbohydrates: 56g
Fiber: 1g
Sugar: 43g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Salted butter can be substituted for unsalted butter, but omit the additional salt.
- Dark corn syrup can be substituted for light corn syrup.
- Unsweetened shredded coconut can be substituted for sweetened shredded coconut, but add an additional 1/4 cup of sugar to the crust mixture.
Variations:
- Add chopped pecans or almonds to the top of the tart for added crunch.
- Drizzle melted chocolate over the top of the tart for a chocolate-coconut-caramel flavor combination.
Tips and tricks:
- Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown.
- Use a pastry brush to brush the inside of the crust with beaten egg white before baking to prevent the crust from getting soggy.
- Use a sharp knife to cut the tart into slices, wiping the blade clean between cuts.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve the tart at room temperature or chilled.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust with powdered sugar and garnish with additional toasted coconut.
Garnishes:
Toasted coconut, whipped cream, powdered sugar, chopped nuts, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until the mixture comes together.
- If the caramel is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
- Use caution when working with hot caramel.
- Store the tart in the refrigerator to prevent spoilage.
Food history:
Tarts have been a popular dessert since medieval times. The combination of caramel and coconut is a classic flavor pairing that has been enjoyed for generations.
Flavor profiles:
Sweet, buttery, caramel, coconut.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Sweet, Creamy, Nutty, Caramelized, Coconutty