Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 cup cold water
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pitted and chopped dates
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water, and pulse until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
5. Roll out the dough to fit the tart pan and transfer it to the pan. Press the dough into the bottom and sides of the pan, trimming any excess dough.
6. Prick the bottom of the crust with a fork and bake for 10 minutes.
7. In a mixing bowl, combine the coconut and dates.
8. In another mixing bowl, whisk together the heavy cream, sugar, eggs, and vanilla extract.
9. Spread the coconut and date mixture evenly over the bottom of the partially baked crust.
10. Pour the cream mixture over the coconut and dates.
11. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
12. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 20g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 110mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 16g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of unsalted butter.
- Brown sugar can be used instead of granulated sugar.
- Almond extract can be used instead of vanilla extract.
Variations:
- Add chopped nuts, such as almonds or pecans, to the coconut and date mixture.
- Use different dried fruits, such as raisins or figs, instead of dates.
- Top the tart with whipped cream or toasted coconut flakes.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to handle.
- Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans to prevent it from puffing up.
- 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:
Reheat the tart in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a platter and dust with powdered sugar.
Garnishes:
Top the tart with whipped cream or toasted coconut flakes.
Pairings:
Serve the tart with a cup of coffee or tea.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a little more water to the dough.
- If the filling is not set, bake the tart for a few more minutes.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils before preparing the tart.
- Store the tart in the refrigerator to prevent spoilage.
Food history:
The Liverpool Tart is a traditional dessert from Liverpool, England. It typically consists of a shortcrust pastry base filled with a mixture of dried fruit and custard.
Flavor profiles:
The Liverpool Tart with Coconut and Dates is sweet and nutty, with a creamy custard filling and a buttery shortcrust pastry base.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet snack.
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Taste: Sweet, Nutty, Caramelized, Fruity, Spiced