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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sift the flour, powdered sugar, and baking soda together in a bowl.
Make a well in the center of the dry ingredients and add the softened butter, previously beaten with the egg yolks and vanilla extract.
Gradually add the milk while combining the ingredients until a tender dough forms.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate until ready to use.
Mix the ricotta with half of the sugar in a bowl.
Add the egg yolks one at a time, followed by the cornstarch, lemon zest, and the egg whites beaten to stiff peaks. Mix gently and set aside.
Roll out the crust dough and line a tart pan with it. Prick the base with a fork.
Spread the dulce de leche evenly over the base.
Pour the ricotta filling over the dulce de leche and bake in a preheated oven at 180°C (350°F) for about 30 minutes.
Prepare the meringue by beating the egg whites and gradually adding the sugar in a steady stream.
Fold in the shredded coconut gently with smooth movements.
Remove the tart from the oven and cover it with the meringue mixture.
Gratinate the tart for a few minutes until the meringue is lightly golden.
Remove from the oven and let cool completely.
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Ensure the butter is softened to make it easier to incorporate into the dough.
When beating egg whites for the filling and topping, ensure the bowl and whisk are clean and free of grease for the best results.
Use a spatula to gently fold the egg whites into the ricotta mixture to maintain its airy texture.
Keep an eye on the tart while gratinating the meringue to avoid over-browning.
Serve the tart cold for the best flavor and texture.
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly for this recipe. Just ensure it is of good quality and has a thick consistency.
Can I make the crust ahead of time?
Yes, you can prepare the crust dough in advance and refrigerate it for up to 2 days. Bring it to room temperature before rolling it out.
What is the best way to store the tart?
Store the tart in an airtight container in the refrigerator for up to 3 days. Serve it cold for the best taste.
Can I substitute ricotta with another cheese?
Ricotta is recommended for its creamy texture, but you can substitute it with mascarpone or cream cheese for a slightly different flavor.
Can I skip the coconut in the topping?
Yes, you can omit the coconut if you prefer, but it adds a delightful texture and flavor to the meringue topping.
