A delicious and decadent tart that combines the tropical flavor of coconut with the rich sweetness of dulce de leche. This tart features a crispy base and a delightful filling that will satisfy your cravings for a luxurious dessert.
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In a large bowl, add the flour and diced butter with a little salt and rub in until the mixture resembles breadcrumbs.
Add the egg yolk and cold water. Mix until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F).
Roll the dough on a floured surface until it's large enough to fit your tart pan. Place the dough in the pan, trimming any excess. Prick the base with a fork.
Blind bake the pastry for 10 minutes. Remove the weights and bake for another 5 minutes until golden.
Spread the dulce de leche evenly over the tart base.
Whisk the egg whites in a clean bowl until soft peaks form. Gradually add the sugar and then gently fold in the shredded coconut.
Spread the coconut topping over the dulce de leche layer.
Bake the assembled tart in the oven for about 20 minutes or until the coconut topping is golden brown.
Allow the tart to cool before serving.
Make sure the butter is well-chilled before incorporating into the flour for a flaky crust.
If dulce de leche is too thick, gently warm it before spreading.
Can I use store-bought pie crust?
Yes, you can use store-bought pie crust for quicker preparation.
How should I store the tart?
Keep the tart in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week.
What can I serve with this tart?
Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the sweetness of the tart.
Can I use desiccated coconut instead of shredded coconut?
Yes, you can swap shredded coconut with desiccated coconut for a finer texture.
What is the best way to achieve a flaky crust?
Ensure the butter is well-chilled before incorporating it into the flour.
