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Tarta de Coco
Venezuelan Coconut Tart
A delightful Venezuelan coconut tart featuring a rich, sweet coconut filling baked in a crisp pastry crust. This dessert is a perfect balance of creamy, sweet, and tropical flavors.
🧂 Ainekset
- 1 (9-inch or 23cm) pie crust Pre-made or homemade shortcrust pastry(Ensure it's blind-baked according to package directions or your preferred method. If making from scratch, use your favorite recipe for a single pie crust.)
- 200g Shredded unsweetened coconut(Unsweetened is recommended to control the overall sweetness, but sweetened can be used if preferred (adjust condensed milk if needed).)
- 1 can (approx. 14 oz or 397g) Sweetened condensed milk(This is essential for the creamy, sweet filling.)
- 3 Large eggs(Room temperature eggs incorporate better into the filling.)
- 1 teaspoon Vanilla extract(Pure vanilla extract will provide the best flavor.)
👨🍳 Ohjeet
- 1
Preheat your oven to 175°C (350°F). Ensure your pastry crust is blind-baked and cooled slightly. If it's still warm, that's fine, but it should be firm.
⏱️ 5 minutes - 2
In a medium bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until well combined.
⏱️ 5 minutes - 3
In a separate small bowl, lightly whisk the 3 large eggs until just combined. Add the whisked eggs to the coconut mixture and stir gently until everything is evenly incorporated. Be careful not to overmix.
⏱️ 5 minutes - 4
Pour the coconut filling evenly into the pre-baked pastry crust. Smooth the top with a spatula.
⏱️ 2 minutes - 5
Bake in the preheated oven at 175°C (350°F) for 40-45 minutes, or until the filling is set and the top is a beautiful golden brown. The center should no longer be jiggly when gently shaken.
⏱️ 40-45 minutes - 6
Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to fully set.
⏱️ 1-2 hours
💡 Ammattilaisvinkit
- ✓For an extra layer of flavor, toast the shredded coconut lightly before adding it to the filling.
- ✓Ensure the tart is completely cool before slicing to prevent the filling from crumbling.
- ✓Serve chilled or at room temperature. A dollop of whipped cream or a sprinkle of toasted coconut flakes makes a lovely garnish.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a teaspoon of lime or lemon zest to the filling for a brighter, citrusy note.
- For a crustless version, grease and flour a tart pan or pie dish and pour the filling directly into it before baking.