Ingredients with Measurements:
- 2 cups of crushed coconut wafers
- 1/2 cup of unsalted butter, melted
- 1/2 cup of sweetened shredded coconut
- 1/4 cup of cornstarch
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 can of coconut milk
- 2 large eggs
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Food processor or rolling pin
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed coconut wafers and melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of the tart pan. Use a flat-bottomed glass or measuring cup to help press the mixture evenly.
4. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool.
5. In a small bowl, mix together the shredded coconut, cornstarch, sugar, and salt.
6. In a separate mixing bowl, whisk together the coconut milk, eggs, and vanilla extract until smooth.
7. Gradually whisk the dry ingredients into the wet mixture until well combined.
8. Pour the filling into the cooled crust and smooth out the top.
9. Bake the tart for 25-30 minutes, or until the filling is set and the edges are lightly golden brown.
10. Remove from the oven and let cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch tart, which serves 8-10 people.
Nutritional information:
Calories per serving: 315
Total fat: 22g
Saturated fat: 15g
Cholesterol: 71mg
Sodium: 154mg
Total carbohydrates: 27g
Dietary fiber: 1g
Total sugars: 14g
Protein: 3g
Substitutions for ingredients:
- Graham cracker crumbs or vanilla wafers can be used instead of coconut wafers.
- Salted butter can be used instead of unsalted butter, but omit the added salt.
- Almond milk or regular milk can be used instead of coconut milk.
- Brown sugar can be used instead of granulated sugar for a deeper flavor.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the crust for added crunch.
- Top the cooled tart with whipped cream or toasted coconut flakes.
- Drizzle melted chocolate over the top of the cooled tart for a decadent touch.
Tips and tricks:
- Make sure to press the crust firmly into the tart pan to prevent it from crumbling when sliced.
- Use a food processor or rolling pin to crush the coconut wafers into fine crumbs.
- Let the tart cool completely before slicing to ensure the filling sets properly.
Storage instructions:
- Store the cooled tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tart, place it in a preheated 350°F (175°C) oven 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 for a simple yet elegant touch.
- Garnish the tart with fresh fruit or edible flowers.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Fresh fruit
- Edible flowers
Pairings:
- Serve the tart with a cup of hot tea or coffee for a cozy treat.
- Pair the tart with a scoop of vanilla ice cream for a sweet and creamy contrast.
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad with a citrus vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of melted butter at a time until it holds together.
- If the filling is not setting properly, bake the tart for an additional 5-10 minutes until it sets.
Food safety advice:
- Make sure to properly store the tart in the refrigerator to prevent spoilage.
- Use fresh ingredients and wash hands and utensils thoroughly to prevent contamination.
Food history:
- Coconut is a staple ingredient in many tropical cuisines, including those of Southeast Asia and the Caribbean.
- Coconut milk is a common ingredient in many desserts, including custards and puddings.
Flavor profiles:
- This tart has a sweet and nutty flavor from the coconut wafers and shredded coconut, with a creamy and slightly tangy filling.
Serving suggestions:
- Serve the tart as a dessert after a meal or as a sweet treat for a special occasion.
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