Tarta de Coco (Venezuelan Coconut Tart)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 2

   In a medium bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until well combined.

   ⏱️ 5 minutes
3. 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. 4

   Pour the coconut filling evenly into the pre-baked pastry crust. Smooth the top with a spatula.

   ⏱️ 2 minutes
5. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving