Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1/4 cup coconut jam
- 1/4 cup unsweetened shredded coconut
- 1/4 cup heavy cream
- 1/4 cup sweetened condensed milk
- 1/4 cup coconut milk
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Add the chilled and cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Add the egg yolk and mix until the dough comes together.
5. Press the dough into the bottom and sides of the tart pan, making sure it is evenly distributed.
6. Line the crust with parchment paper and fill with pie weights or dried beans.
7. Bake the crust for 10-12 minutes or until it is lightly golden brown.
8. Remove the parchment paper and pie weights and let the crust cool.
9. In a small mixing bowl, combine the coconut jam and shredded coconut.
10. Spread the coconut mixture evenly over the cooled crust.
11. In a separate mixing bowl, whisk together the heavy cream, sweetened condensed milk, coconut milk, and vanilla extract.
12. Pour the mixture over the coconut jam layer.
13. Bake the tart for 25-30 minutes or until the filling is set and the edges are lightly golden brown.
14. Let the tart cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 20g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 105mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 14g
Protein: 4g
Substitutions for ingredients:
- You can use any type of jam or fruit spread in place of the coconut jam.
- If you don't have sweetened condensed milk, you can use evaporated milk and add sugar to taste.
- You can use regular milk instead of coconut milk.
Variations:
- You can add chopped nuts or chocolate chips to the coconut jam layer.
- You can use a different type of crust, such as a graham cracker crust or a shortbread crust.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Press the dough evenly into the tart pan to ensure it bakes evenly.
- Let the tart cool completely before slicing to prevent the filling from spilling out.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tart, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Dust the top of the tart with powdered sugar before serving.
Garnishes:
- Top the tart with fresh berries or whipped cream.
Pairings:
- Serve the tart with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the crust is too crumbly, add a little more egg yolk or water to help it come together.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to store the tart in the refrigerator to prevent spoilage.
Food history:
- Coconut jam is a popular condiment in Southeast Asian cuisine, particularly in the Philippines and Malaysia.
Flavor profiles:
- The tart has a buttery crust with a sweet and creamy coconut filling.
Serving suggestions:
- Serve the tart as a dessert or as a sweet snack.
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