John Myers
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Coconut Tart
The perfect coconut tart recipe with a picture and simple step-by-step instructions.
shortcrust
- 140 g Flour
- 2 tbsp Powdered sugar
- 1 pinch Salt
- 1 Egg
- 75 g Ice cold butter
- 1 tbsp Lime zest
molding
- 200 g Coconut milk, creamy
- 1 tbsp Starch (deleted)
- 2 Eggs
- 1 Lime, juice and zest
- 3 tbsp Raw cane sugar
- 1 shot Rum or rum flavor
Topping
- 3 tbsp Desiccated coconut
- 1 tbsp Lime zest
shortcrust
- Put the flour together with the powdered sugar and a pinch of salt in a bowl, mix well and make a well in the middle. That’s where the egg goes in. Spread the butter in flakes on the edge and add the lime zest and knead everything quickly with your hands to form a homogeneous dough.
- Wrap the dough in cling film and let it rest for an hour in the refrigerator.
molding
- Beat the creamy coconut milk with the starch, eggs and sugar until smooth, add the lime juice and the lime zest as well as the rum and mix everything together very well.
Topping
- Mix the desiccated coconut with the lime zest and let it steep a little.
Assembly and finish
- Preheat the oven to 180 degrees. Roll out the dough thinly between two cut freezer bags, peel off the top freezer bag, place the tart tin upside down and cut with a “seam allowance” of 1 cm, turn the tart tin and bag upside down, peel off the bag, and the dough slides in as if by itself.
- Now pierce the dough base several times with a fork and spread the icing on the dough and then bake for 45 minutes in the oven preheated to 180. Then let cool down completely. Now distribute the coconut flakes and lime zest mixture on the portion and then simply enjoy.
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