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.

Coconut Tart with Dulce de Leche

Name: Coconut Tart with Dulce de Leche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: Latin American
Ingredients: 300 g plain flour; 200 g butter, chilled and diced; 1 pinch salt; 300 g dulce de leche; 200 g shredded coconut; 4 egg whites; 100 g sugar

@cocinero44

Latin American Dessert Celebration Festive Vegetarian

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.

Prep Time

20min

Cook Time

35min

Total Time

55min

How to make Coconut Tart with Dulce de Leche

Make the Tart Base

Step 1
In a large bowl, add the flour and diced butter with a little salt and rub in until the mixture resembles breadcrumbs.
Step 2
Add the egg yolk and cold water. Mix until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.

Prepare the Tart

Step 1
Preheat your oven to 180°C (350°F).
Step 2
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.
Step 3
Blind bake the pastry for 10 minutes. Remove the weights and bake for another 5 minutes until golden.

Prepare the Filling and Topping

Step 1
Spread the dulce de leche evenly over the tart base.
Step 2
Whisk the egg whites in a clean bowl until soft peaks form. Gradually add the sugar and then gently fold in the shredded coconut.

Assemble and Bake

Step 1
Spread the coconut topping over the dulce de leche layer.
Step 2
Bake the assembled tart in the oven for about 20 minutes or until the coconut topping is golden brown.
Step 3
Allow the tart to cool before serving.

Nutrition (per serving)

Calories

620.0kcal (31%)

Protein

4.3g (8.62%)

Carbs

70.4g (25.59%)

Sugars

36.5g (73%)

Healthy Fat

10.9g

Unhealthy Fat

22.6g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

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.

FAQS

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.

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@cocinero44

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