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Recipe : **** Coconut Tart

Coconut Tart
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Course:
Dessert

Practical information

  • Prep time
    25 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    1 h 15
  • Ready in
    2 h 10
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Cakes Sweets and Ice-creams
Tags:
coconut

Recipe's Ingredients

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  • ¼ teaspoons salt
  • 2 eggs, beaten
  • 2 tablespoons cold milk
  • 2 tablespoons crème fraiche
  • 1 tablespoon very soft butter
  • ¼ teaspoons vanilla extract
  • ¼ teaspoons ground cinnamon
  • 1 tablespoon finely minced lime zest
  • 100 g granulated sugar
  • 300 g shredded, sweetened coconut
  • 60 g sugar
  • 60 g sweet butter

  • Recipe preparation steps

  • 1
    For pâte sucrée (sweet crust) : combine flour, salt, and butter in the bowl of a food processor. Process for 10 to 12 seconds until the mixture is dry and crumbly. Add milk and pulse 12 to 14 times until the dough begins to hold together, but before it turns into a ball. Remove dough from processor bowl and shape into a smooth disk. Wrap with plastic wrap and refrigerate for at least an hour. (The dough may be stored in the refrigerator for 2 to 3 days.)
  • 2
    Bring dough to room temperature. Butter a 7-1/2-inch tart pan. Roll the dough on a floured work surface until it is 1/8 inch thick and 10 inches in diameter. Transfer the dough to the pan and gently press it into the bottom and fluted sides of the pan. Flute the edges and prick the bottom of the pan with a fork. Refrigerate for at least 15 minutes.
  • 3
    Preheat oven to 210°C.
  • 4
    For filling: Whisk together the eggs, crème fraîche, and soft butter. Add vanilla, cinnamon, zest, and sugar. Add coconut and mix well with a wooden spoon.
  • 5
    Spoon filling into tart shell and level top. Bake for 10 minutes. Reduce heat to 177°C and bake for an additional 20 minutes.
  • 6
    Serve warm or cool.
  • Ready !



 

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