Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 cup sweetened shredded coconut
- 1/4 tsp salt
- 3 large eggs
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup sweetened shredded coconut, for topping
Special equipment needed:
- 9-inch tart pan
- Food processor
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a food processor, pulse the flour, butter, sugar, shredded coconut, and salt until the mixture resembles coarse sand.
3. Press the mixture into the bottom and sides of a 9-inch tart pan. Use a fork to prick the bottom of the crust.
4. Bake the crust for 15 minutes, or until lightly golden brown. Remove from the oven and set aside.
5. In a mixing bowl, whisk together the eggs, coconut milk, sugar, vanilla extract, and salt until well combined.
6. Pour the mixture into the baked crust.
7. Sprinkle the shredded coconut on top of the filling.
8. Bake the tart for 25-30 minutes, or until the filling is set and the coconut is lightly toasted.
9. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch tart, which serves 8-10 people.
Nutritional information:
Calories per serving: 290
Fat: 16g
Carbohydrates: 32g
Protein: 4g
Sodium: 170mg
Sugar: 18g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- 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 1/4 tsp of ground cinnamon or nutmeg to the filling for extra flavor.
- You can use almond milk or soy milk instead of coconut milk for a dairy-free version.
- You can add chopped nuts or chocolate chips to the filling for added texture.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the food processor.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Let the tart cool completely before slicing and serving.
- Store any leftover tart in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover tart in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a platter or cake stand, garnished with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, or toasted coconut flakes.
Pairings:
This tart pairs well with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water to the mixture and pulse again in the food processor.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to store any leftover tart in the refrigerator and consume within 3 days.
Food history:
Egg tarts are a popular dessert in many cultures, including Chinese and Portuguese cuisine. This recipe adds a tropical twist with the addition of coconut.
Flavor profiles:
This tart is sweet and creamy, with a subtle coconut flavor and a buttery crust.
Serving suggestions:
Serve the tart as a dessert or as a sweet treat with coffee or tea.
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