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Tarta de Coco

Name: Tarta de Coco
Prep time: PT25 minutes
Cook time: PT50 minutes
Total time: PT1 hour 15 minutes
Yield: 12
Cuisine: Venezuela
Ingredients: 1 (9-inch or 23cm) pie crust undefined 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 undefined 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) undefined Sweetened condensed milk (This is essential for the creamy, sweet filling.); 3 undefined Large eggs (Room temperature eggs incorporate better into the filling.); 1 teaspoon undefined Vanilla extract (Pure vanilla extract will provide the best flavor.)

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.

準備時間25 minutes

調理時間50 minutes

合計時間1 hour 15 minutes

分量12

難易度Medium

2件の編集· Feb 8

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Tarta de Coco - Venezuela traditional dish

🧂 材料

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.)

👨‍🍳 作り方

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

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.