Why You’ll Love Coconut Tart Recipe

ThisCoconut Tart Recipe brings together the best of both worlds—crispy pastry and a coconut filling that’s sweet, smooth, and flavorful. It’s easy to make, yet impressive enough to serve at a special event. The coconut filling, with its natural sweetness and tropical flavor, perfectly complements the buttery tart crust. Whether you’re making it for a party or a casual family dessert, this tart is sure to please.

Ingredients

1 ½ cups all-purpose flour
1/3 cup unsalted butter, cold and cubed
2 tablespoons sugar
1 large egg yolk
2-3 tablespoons ice water
1 ½ cups shredded unsweetened coconut
¾ cup sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the tart crust:
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse a few more times to combine.
- Gradually add ice water, one tablespoon at a time, until the dough begins to come together.
- Turn the dough out onto a floured surface, knead it a few times, and form it into a disk. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll out the dough:
- Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Carefully fit the dough into a tart pan, pressing it into the edges. Trim any excess dough and chill the crust again for 10 minutes.
Blind bake the crust:
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 10 minutes, then remove the paper and weights. Continue baking for another 5-7 minutes until the crust is golden brown. Remove from the oven and let cool.
Prepare the coconut filling:
- In a bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, and a pinch of salt.
- Stir in the shredded coconut until well combined.
Assemble the tart:
- Pour the coconut filling into the cooled tart shell and spread it evenly.
- Bake for 20-25 minutes, or until the filling is set and golden brown on top.
Cool and serve:
- Let the tart cool to room temperature before slicing. Serve and enjoy!

Servings and Timing

Servings: This recipe makes about 8-10 servings, depending on the size of the slices.
Total Time: Approximately 1 hour and 30 minutes (including chilling time).
Preparation Time: 30 minutes
Cooking Time: 45-50 minutes (including blind baking and filling baking).

Variations

Chocolate Coconut Tart: Add a layer of melted chocolate in the bottom of the tart shell before pouring in the coconut filling.
Lemon Coconut Tart: Add lemon zest or lemon juice to the coconut filling for a refreshing citrus twist.
Mini Tarts: Make individual mini coconut tarts by using a muffin tin or tartlet pans.

Storage/Reheating

Storage: Store the coconut tart in an airtight container in the refrigerator for up to 4 days.
Reheating: You can enjoy the tart cold, or if you prefer, warm it up in the oven at 350°F (175°C) for about 10 minutes to soften the filling.

FAQs

1. Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut, but you may want to reduce the amount of sugar in the crust to balance the sweetness.

2. How do I know when the tart is done baking?

The tart is done when the filling is golden brown on top and set in the center. You can gently shake the tart to check if it wobbles slightly in the middle.

3. Can I freeze the coconut tart?

Yes, you can freeze the tart before baking. Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Thaw in the refrigerator before baking.

4. Can I make the crust ahead of time?

Absolutely! You can prepare the crust, wrap it tightly, and store it in the refrigerator for up to 2 days before baking.

5. Is there a substitute for sweetened condensed milk?

You can make your own version by heating up regular milk with sugar until thickened, though the consistency may not be exactly the same.

6. Can I use a store-bought pie crust?

Yes, if you’re short on time, you can use a store-bought pie crust as a substitute for homemade crust.

7. How long should I chill the dough for?

Chill the dough for at least 30 minutes to ensure it firms up and holds its shape during baking.

8. Can I add nuts to the coconut filling?

Yes! Chopped macadamia nuts or almonds would add a lovely crunch and flavor to the filling.

9. How can I make the tart more flavorful?

Adding a splash of coconut extract or a pinch of cinnamon can enhance the coconut flavor in the filling.

10. Can I serve the coconut tart with whipped cream?

Whipped cream, coconut cream, or a drizzle of chocolate ganache would make a delicious topping for the coconut tart.

Conclusion

This coconut tart recipe is a tropical delight that combines a crisp, buttery crust with a smooth, sweet coconut filling. It’s perfect for any occasion and offers a delightful balance of flavors and textures. Whether you make it for a gathering or as a special treat for yourself, this tart is sure to impress.

Coconut Tart Recipe

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A delicious, flaky coconut tart perfect for dessert lovers. This easy-to-make tart has a buttery crust filled with a sweet coconut filling, ideal for holidays or any occasion.

Author: Emily
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Make the Crust:
Preheat the oven to 350°F (175°C).
In a food processor, combine flour, powdered sugar, and butter. Pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again until it comes together. Gradually add cold water (1 tablespoon at a time) until the dough forms.
Roll the dough out on a lightly floured surface and press it into a tart pan. Trim any excess dough from the edges.
Chill in the fridge for 15 minutes before baking.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden.
Prepare the Filling:
In a bowl, whisk together the eggs, sweetened condensed milk, melted butter, vanilla, and salt.
Stir in the shredded coconut.
Pour the filling into the partially baked tart shell.
Bake the Tart:
Return the tart to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden on top.
Cool and Serve:
Let the tart cool completely before slicing and serving.

Notes

You can use either sweetened or unsweetened coconut, but sweetened will give a richer taste.
Make sure the tart cools completely before slicing to avoid the filling from spilling out.