Golden coconut tart (Print Version)
# Ingredients:
→ Dough
01 -
250 g all-purpose flour
02 -
150 g unsalted butter
03 -
3 egg yolks
04 -
100 g granulated sugar
05 -
1 tsp vanilla extract
→ Filling
06 -
2 tbsp vanilla extract
07 -
250 g dulce de leche
08 -
60 g whipping cream
09 -
30 g honey (2 tbsp)
10 -
120 g granulated sugar
11 -
3 eggs
12 -
300 g unsweetened shredded coconut
→ Toppings
13 -
2 tbsp powdered sugar
14 -
Gold or yellow decorations or pearls
15 -
50 g white couverture chocolate or candy melts
# Instructions:
01 -
Use a stand mixer with the paddle attachment to cream the softened butter together with the sugar and vanilla extract. Beat just till it turns light and smooth. Toss in the egg yolks, one at a time, and blend till it’s all combined.
02 -
Gradually add the flour while mixing until it comes together smoothly. Form the dough into a ball with your hands, wrap it up in plastic, and chill in the fridge for 30 minutes.
03 -
Take the dough out of the fridge and knead a bit to soften it. Roll it flat with a rolling pin, then press it into a tart pan. Use a fork to poke holes in the base. Pop it into the freezer while you’re preparing the filling.
04 -
In a bowl, whisk together eggs, sugar, honey, and vanilla extract until it's pale and fluffy—almost ribbon-like. Use an electric whisk or a stand mixer with the whisk attachment.
05 -
Using a spatula, gently fold in the shredded coconut and whipping cream.
06 -
Spread the dulce de leche over the frozen crust in an even layer. Pour the prepared filling over the dulce de leche. Bake in a preheated oven at 170°C (340°F) for about 40 minutes, or until the top is golden and set without wobbling. Let it cool fully before decorating.
07 -
Melt the couverture chocolate and transfer it to a small piping bag or a makeshift cone from parchment paper. Pipe little flower shapes onto silicone or parchment paper. Place a pearl in the center before the chocolate hardens. Once set, dust the tart with powdered sugar, add the chocolate decorations, and serve.
# Notes:
01 -
If your dough gets too stiff, let it warm up a little to make rolling it out easier.
02 -
Spread the dulce de leche evenly across the base to stop the filling from leaking over.