Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 cups coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
- Rolling pin
- Fork
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, softened butter, 1/4 cup sugar, salt, and vanilla extract. Mix until the dough comes together.
3. Roll out the dough on a floured surface and place it in a 9-inch pie dish. Use a fork to prick the bottom of the crust.
4. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and set aside.
5. In a saucepan, combine the coconut milk, 1/2 cup sugar, cornstarch, and salt. Whisk until smooth.
6. Heat the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and comes to a boil.
7. Remove the saucepan from the heat and whisk in the eggs, one at a time, until fully incorporated.
8. Stir in the coconut extract and shredded coconut.
9. Pour the filling into the pre-baked crust and smooth the top with a spatula.
10. Bake the coconut melktert for 25-30 minutes, or until the filling is set and the edges are lightly golden brown.
11. Remove from the oven and let cool to room temperature.
12. Serve the coconut melktert chilled, garnished with additional shredded coconut if desired.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories: 360
Fat: 23g
Saturated Fat: 16g
Cholesterol: 95mg
Sodium: 190mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 21g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of unsalted butter.
- Almond extract can be used instead of vanilla extract.
- Whole milk can be used instead of coconut milk.
- Almond milk can be used instead of coconut milk.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
Variations:
- Add a layer of sliced bananas or strawberries to the bottom of the crust before pouring in the filling.
- Top the coconut melktert with whipped cream or toasted coconut flakes.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Whisk the filling constantly while heating to prevent lumps from forming.
- Let the coconut melktert cool completely before slicing to ensure the filling sets properly.
Storage instructions:
Store the coconut melktert in the refrigerator for up to 3 days.
Reheating instructions:
Serve the coconut melktert chilled.
Presentation ideas:
Serve the coconut melktert on a decorative platter or cake stand.
Garnishes:
Garnish the coconut melktert with additional shredded coconut or whipped cream.
Pairings:
Serve the coconut melktert with a cup of coffee or tea.
Suggested side dishes:
Serve the coconut melktert with fresh fruit or a side salad.
Troubleshooting advice:
- If the filling is too thin, add more cornstarch.
- If the filling is too thick, add more coconut milk.
Food safety advice:
Be sure to refrigerate the coconut melktert to prevent spoilage.
Food history:
Melktert is a traditional South African dessert that translates to "milk tart" in English. It is a sweet custard pie made with milk, sugar, and eggs.
Flavor profiles:
The coconut melktert is sweet and creamy with a subtle coconut flavor.
Serving suggestions:
Serve the coconut melktert chilled as a dessert or snack.
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Region: South African