Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup sweetened shredded coconut
- 1/4 cup coconut milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 2 egg yolks
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup sweetened shredded coconut, toasted
Special equipment needed:
- Tart pans (4-inch diameter)
- Rolling pin
- Pastry cutter
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, butter, and sugar. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and mix until the dough comes together. If the dough is too dry, add a tablespoon of cold water.
4. Divide the dough into 4 equal portions. Roll each portion into a ball and flatten into a disc. Press each disc into a tart pan, making sure to press the dough into the corners and up the sides.
5. Prick the bottom of each tart shell with a fork. Bake for 10-12 minutes or until lightly golden brown. Remove from the oven and let cool.
6. In a saucepan, combine the coconut milk, heavy cream, sugar, egg yolks, melted butter, salt, and vanilla extract. Whisk until smooth.
7. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let cool.
8. Divide the coconut filling among the cooled tart shells. Sprinkle the toasted coconut on top of each tart.
9. Bake for 10-12 minutes or until the filling is set and the coconut is lightly golden brown.
10. Remove from the oven and let cool. Serve warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 tarts
Nutritional information:
Calories per serving: 480
Fat: 34g
Carbohydrates: 40g
Protein: 5g
Sodium: 190mg
Sugar: 19g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use regular milk instead of coconut milk, but the coconut flavor will be less pronounced.
- You can use sweetened condensed milk instead of heavy cream and sugar.
Variations:
- You can add a layer of fruit (such as sliced strawberries or kiwi) on top of the coconut filling before baking.
- You can add a layer of chocolate ganache on top of the coconut filling before baking.
- You can add a tablespoon of rum to the coconut filling for a boozy twist.
Tips and tricks:
- Make sure to prick the bottom of the tart shells with a fork before baking to prevent them from puffing up.
- Toast the coconut in a dry skillet over medium heat until lightly golden brown. Watch it carefully, as it can burn quickly.
- Let the coconut filling cool completely before pouring it into the tart shells to prevent the shells from getting soggy.
Storage instructions:
Store the coconut tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tarts, place them in a preheated 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the coconut tarts on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
- Toasted coconut flakes
- Fresh fruit (such as sliced strawberries or kiwi)
- Whipped cream
Pairings:
- Coffee
- Tea
- Coconut water
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
- Grilled pineapple
Troubleshooting advice:
- If the tart shells shrink during baking, they may not have been pressed into the pan firmly enough. Make sure to press the dough into the corners and up the sides of the pan.
- If the coconut filling is too runny, it may not have been cooked long enough. Make sure to cook it until it thickens and coats the back of a spoon.
Food safety advice:
- Make sure to use pasteurized eggs in the filling to prevent the risk of salmonella.
- Store the tarts in the refrigerator to prevent the filling from spoiling.
Food history:
Coconut tarts are a popular dessert in many tropical regions, including Southeast Asia and the Caribbean. They are typically made with a sweet pastry crust and a filling made from coconut milk, sugar, and eggs.
Flavor profiles:
Sweet, nutty, and creamy.
Serving suggestions:
Serve the coconut tarts as a sweet ending to a meal or as a midday snack. They pair well with coffee or tea.
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