Coconut Tart Recipe

This coconut tart is perfect for coconut lovers and makes a delightful dessert for any occasion. Feel free to customize it by adding a dollop of whipped cream or a scoop of vanilla ice cream on top before serving.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1 egg yolk
• 1 tablespoon cold water

For the filling:

• 1 cup shredded coconut (sweetened or unsweetened, depending on preference)
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• Pinch of salt

For topping (optional):

• Additional shredded coconut for sprinkling on top

Instructions:

1. Prepare the crust:
   • In a food processor, combine the flour and sugar. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
   • In a small bowl, whisk together the egg yolk and cold water. Gradually add this mixture to the flour mixture, pulsing until the dough comes together.
   • Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   • Preheat your oven to 350°F (175°C).
2. Roll out the crust:
   • On a floured surface, roll out the chilled dough into a circle slightly larger than your tart pan. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim off any excess dough.
3. Prepare the filling:
   • In a mixing bowl, whisk together the shredded coconut, coconut milk, granulated sugar, eggs, vanilla extract, and a pinch of salt until well combined.
4. Assemble the tart:
   • Pour the coconut filling into the prepared tart crust, spreading it out evenly.
5. Bake the tart:
   • Place the tart on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
6. Optional topping:
   • If desired, sprinkle additional shredded coconut over the top of the tart during the last 5-10 minutes of baking for added texture and flavor.
7. Cool and serve:
   • Allow the coconut tart to cool slightly before slicing and serving. It can be served warm or at room temperature. Enjoy!