Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg yolk
- 1/2 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, cut into small pieces
- 1/2 cup sweetened shredded coconut, toasted
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
- Preheat the oven to 350°F.
- In a large bowl, combine the flour, butter, sugar, salt, and egg yolk. Mix until the dough comes together.
- Press the dough into the bottom and up the sides of the tart pan. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until golden brown. Let cool.
- In a medium saucepan, combine the coconut, cream, milk, sugar, cornstarch, salt, and egg yolks. Whisk until smooth.
- Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
- Remove from heat and stir in the vanilla extract and butter until melted and smooth.
- Pour the filling into the cooled crust and sprinkle with toasted coconut.
- Chill the tart in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 46g
- Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut, but you may need to add more sugar to the filling.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the filling.
- You can use a graham cracker crust instead of a pastry crust.
Tips and tricks:
- Make sure the crust is fully baked before adding the filling to prevent it from becoming soggy.
- Toast the coconut for the topping in a dry skillet over medium heat until golden brown and fragrant.
- Serve the tart with whipped cream or vanilla ice cream.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
- The tart is best served chilled, but you can let it come to room temperature before serving if desired.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Garnish with additional toasted coconut or chopped nuts.
Garnishes:
- Toasted coconut
- Chopped nuts
- Whipped cream
Pairings:
- Coffee or tea
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the crust is too hard, reduce the baking time.
Food safety advice:
- Make sure to refrigerate the tart promptly after serving to prevent bacterial growth.
Food history:
- Klappertaart is a traditional Dutch-Indonesian dessert that originated in the colonial era.
Flavor profiles:
- Sweet
- Coconutty
- Buttery
Serving suggestions:
- Serve the tart as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Dutch