Golden coconut tart

You’ll absolutely love how this coconut dulce de leche tart brings together so many awesome flavors and textures. It’s got creamy caramel, plenty of coconut, and that perfect crumbly base that somehow makes every bite feel special. That mix of flaky crust, gooey caramel middle, and pillowy topping is perfect for parties or whenever you want to impress someone with dessert.

I made this for my mom’s birthday because she’s wild about coconut. Now, it’s what everyone wants at our family get-togethers and there’s never any left—someone always asks for another slice before they leave.

Ingredients List

For the crust

• All purpose flour: 250 g - pick a good quality one for spot-on texture
• Egg yolks: 3 - these make the dough rich and golden
• Granulated sugar: 100 g - just the right amount for a subtle sweetness
• Vanilla extract: 1 teaspoon - real vanilla makes it way more flavorful
• Unsalted butter: 150 g - bring to room temp so it’s easy to blend in

For the filling

• Whipped cream: 60 g - makes things extra indulgent
• Honey: 30 g - ups the flavor and helps caramelize the top
• Eggs: 3 - hold everything together and keep it fluffy
• Vanilla extract: 2 tablespoons - really amps up the coconut taste
• Coconut flakes (unsweetened): 300 g - fresh is best so the flavor pops
• Dulce de leche: 250 g - grab a nice one or make your own if you’re feeling fancy
• Granulated sugar: 120 g - balances out all the coconut

For decoration

• White chocolate melts: 50 g - great for shaping cute decorations
• Gold sprinkles or pearls: adds a classy, fancy vibe
• Powdered sugar: 2 tablespoons - for that snowy look on top

Step-by-Step Directions

Finishing touches:

Dust your cooled tart with powdered sugar. Just use a small sieve for a soft, snowy layer. Place the white chocolate flowers you made gently on top, then toss a few extra gold pearls for a springy, party-ready look.

Make chocolate flowers:

Melt white chocolate using a microwave (short bursts!) or a water bath. Pour it into a little piping bag or make one from parchment. On a nonstick baking mat or parchment, pipe out small flower shapes. While the chocolate’s still melted, set gold pearls in the center. Let them set in a cool place till they’re firm.

Bake time:

Bake in the oven, preheated to 170°C, for around 40 minutes. You’ll know it’s set when the top is golden and the filling doesn't wiggle if you shake the pan gently. Let it cool before you move on to decorating or slicing up.

Spoon in coconut mixture:

Pour the coconut filling on top of the dulce de leche. Make sure you spread it right to the edges for an even layer. Use a spatula to get it nice and smooth.

Layer the dulce de leche:

Pull the crust out from the freezer and smear the dulce de leche evenly over the base. A small offset spatula makes this step super easy to get a flat layer.

Add coconut and cream:

Now, gently fold in those coconut flakes and the whipped cream. Try to keep things airy and light, so just use smooth, sweeping movements. Don’t overmix or you’ll lose the fluffiness.

Mix the filling:

Grab a big mixing bowl and whisk together eggs, sugar, honey, and vanilla until the mix is creamy and kind of pale. Takes about five minutes with an electric mixer, and this step gives the filling its lift.

Freeze the crust:

Shift the rolled crust to a tart pan, pressing lightly into corners. Prick all over with a fork so it doesn’t puff up. Pop the whole thing in the freezer while you prep the filling. Freezing helps it hold its shape when baking.

Roll out the dough:

Bring the cold dough out, knead a couple of times just to soften, then roll it on a lightly floured surface. Shoot for about 3 or 4 mm thick so it’ll bake just right.

Work in the flour:

Sprinkle the flour in a bit at a time and keep mixing until it’s all combined. Stop as soon as it’s together—you don’t wanna overwork the dough or it’ll get chewy. Form a ball, plastic wrap it, and stash it in the fridge at least half an hour.

Start your crust:

With a mixer using the paddle attachment, beat together the room temp butter, sugar, and vanilla until you get a fluffy, airy mix. This is what gives you that delicate, crumbly crust. Toss in the egg yolks and blend for a couple of minutes until smooth.

This dessert honestly takes me right back to summers at my grandma’s place in Argentina. When I mix in the vanilla, the whole kitchen fills with the kind of sweet smell that just reminds me of being a kid and hanging out with family.

How to Store & Keep Fresh

Store your tart in the fridge, covered with cling film or in a container with a tight lid. It’ll stay great for three to four days and won’t lose any flavor. Let it sit out for 30 minutes before serving so the taste and texture can shine. Heads up—the base might soften after a while from all that filling, but honestly, it’s still delicious.

Swaps & Variations

No dulce de leche? No problem. Swap in some thick caramel or make dulce de leche by simmering a can of sweetened condensed milk for about 3 hours (just keep it covered with water the whole time). For gluten-free folks, simply use a gluten-free flour mix, add a pinch of xanthan gum, and you’re set. Less of a sweet tooth? Drop the sugar in your filling to 90 grams and add some orange zest for a cool citrusy kick that matches coconut perfectly.

Ways to Serve

This is amazing served slightly warmed, with a scoop of vanilla ice cream melting on top. To balance the richness, offer a tart berry sauce on the side—it’s a delicious contrast. For festive vibes, pair it with a glass of sweet wine like Sauternes or Muscat to match the caramel flavors. Or slice up small pieces for a fancy brunch buffet, served with strong espresso or fresh-brewed coffee.

Pin it

Background & Inspiration

This dessert gets its roots from the sweet traditions of Argentina and Uruguay, where dulce de leche is a big-time favorite. Coconut is super common in beach towns along Latin America, so putting them together just works. Dulce de leche goes way back to the 1800s and, as the story goes, it happened when someone accidentally let sweetened milk boil down. I first fell for this combo on a trip to Buenos Aires and made it my own, basically turning a classic into something a little different that’s all about those easy, honest flavors.

Frequently Asked Questions

→ How do you make the perfect shortcrust pastry?

Mix butter and sugar until silky, add in egg yolks, then fold in flour gently to avoid a tough dough. Chill before rolling out.

→ Can I swap out the dulce de leche?

Sure! Try using a different jam or homemade salted caramel to change up the taste.

→ What chocolate works best for decoration?

White couverture chocolate or candy melts are great options. Dark or milk chocolate also works if you want a different look.

→ How long does the tart stay fresh?

Store it in an airtight box in the fridge for up to 3 days. Let it come to room temperature before serving.

→ Can I use a different tart pan?

A medium pan (23-25 cm) works best. You can also opt for single-serving molds for individual portions.