Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 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
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup coconut cream
- 1/4 cup honey
- 1/4 cup cornstarch
- 1/4 cup water
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse together the flour, shredded coconut, sugar, and salt until combined.
3. Add the chilled butter and pulse until the mixture resembles coarse sand.
4. Add the egg yolk and cold water and pulse until the dough comes together.
5. Turn the dough out onto a floured surface and knead briefly until smooth.
6. Roll out the dough to fit the tart pan and transfer it to the pan.
7. Line the dough with parchment paper and fill with pie weights or dried beans.
8. Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes, or until golden brown.
9. In a saucepan, combine the coconut cream, honey, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
10. Pour the coconut mixture into the baked tart crust and spread it evenly.
11. Arrange the sliced strawberries on top of the coconut mixture.
12. Bake the tart for 20-25 minutes, or until the strawberries are softened and the crust is golden brown.
13. Let the tart cool to room temperature before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Serves 8
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 38g
- Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Canned coconut milk can be substituted for coconut cream.
- Agave nectar or maple syrup can be substituted for honey.
Variations:
- Use different fruits, such as raspberries or blueberries, instead of strawberries.
- Add a layer of melted chocolate to the bottom of the crust before adding the coconut mixture.
- Top the tart with whipped cream or toasted coconut flakes.
Tips and Tricks:
- Make sure the butter is chilled and cubed before adding it to the food processor.
- Don't overwork the dough, or it will become tough.
- Use a sharp knife to hull and slice the strawberries.
- To prevent the crust from shrinking during baking, chill it in the refrigerator for 30 minutes before baking.
Storage Instructions:
- Store the tart in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the tart in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
- Dust the top of the tart with powdered sugar before serving.
- Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh mint leaves
- Toasted coconut flakes
- Sliced almonds
Pairings:
- Serve the tart with a cup of hot tea or coffee.
Suggested Side Dishes:
- Mixed green salad with a citrus vinaigrette
- Grilled vegetables
Troubleshooting Advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the coconut mixture is too thick, add a tablespoon of coconut cream at a time until it reaches the desired consistency.
Food Safety Advice:
- Make sure to wash the strawberries before slicing them.
- Store the tart in the refrigerator to prevent spoilage.
Food History:
- Tarts have been a popular dessert in Europe since the Middle Ages.
Flavor Profiles:
- Sweet, tangy, and tropical
Serving Suggestions:
- Serve the tart as a dessert after a dinner party or as a special treat for a weekend brunch.
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