Ingredients with Measurements:
- 1 cup sweetened shredded coconut
- 1 cup almond flour
- 1 cup granulated sugar
- 4 eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the tart pan with butter and line the bottom with parchment paper.
3. In a large bowl, mix together the sweetened shredded coconut, almond flour, and granulated sugar.
4. In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and salt.
5. Pour the wet ingredients into the dry ingredients and mix until well combined.
6. Pour the mixture into the prepared tart pan and smooth out the top.
7. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the tart cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
9. Once cooled, dust the top with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 362
Total fat: 23g
Saturated fat: 11g
Cholesterol: 114mg
Sodium: 113mg
Total carbohydrates: 34g
Dietary fiber: 2g
Total sugars: 30g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or gluten-free flour.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut and 1/4 cup of honey or maple syrup.
Variations:
- Add 1/2 teaspoon of ground cinnamon or cardamom for a spiced version.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, for a crunchy texture.
- Add 1/4 cup of dark chocolate chips for a chocolatey twist.
Tips and tricks:
- Make sure to grease the tart pan well to prevent sticking.
- Let the tart cool completely before dusting with powdered sugar to prevent it from melting.
- Store the tart in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the tart in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the tart on a cake stand or plate and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Pair with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the tart is browning too quickly, cover it with aluminum foil halfway through baking.
- If the tart is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Tarta de Santiago is a traditional dessert from the Galicia region of Spain. It is typically made with ground almonds and is a popular dessert during the Easter season.
Flavor profiles:
The Coconut Tarta de Santiago is sweet, nutty, and slightly coconutty.
Serving suggestions:
Serve the tart as a dessert or as a sweet treat with coffee or tea.
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Region: Spanish