Coconut Dulce Tart (Print Version)
# Ingredients:
→ To make the dough
01 -
250 g plain flour
02 -
3 egg yolks
03 -
1 tsp vanilla essence
04 -
100 g white sugar
05 -
150 g butter, softened
→ For the filling center
06 -
30 g honey
07 -
2 tbsp vanilla essence
08 -
250 g caramel spread (dulce de leche)
09 -
300 g finely shredded coconut, unsweetened
10 -
3 eggs
11 -
120 g sugar
12 -
60 g heavy cream
→ For garnishing
13 -
50 g white chocolate or coating melts
14 -
Edible yellow or gold sprinkles/pearls
15 -
2 tbsp powdered sugar (icing sugar)
# Instructions:
01 -
Using a stand mixer with a paddle, blend the butter, sugar, and vanilla together until smooth and fluffy. Then toss in the egg yolks and mix everything well.
02 -
Add the flour to the mix, blending just enough to bring it all together. Using your hands, shape it into a ball, wrap it in cling film, and chill for half an hour.
03 -
Take the dough out, knead it lightly to soften, and roll it thin and evenly with a rolling pin.
04 -
Fit the rolled-out dough into a tart tin, poke the bottom with a fork, and freeze it while making the filling.
05 -
In a mixing bowl, whisk eggs, sugar, honey, and vanilla until the color lightens and it looks slightly thick. Use a hand mixer or stand mixer with a whisk for better results.
06 -
Gently stir the coconut and whipping cream into the egg mixture, folding until combined with a spatula.
07 -
Spread a smooth layer of caramel (dulce de leche) over the frozen crust. Pour the coconut mix over this layer to fill the tart.
08 -
Pop the tart into a preheated 170°C (340°F) oven and bake for about 40 minutes, or until the top turns golden and firm. Let it cool completely before adding the toppings.
09 -
Melt the white chocolate, transfer it to a piping bag, and design small flowers onto parchment or a silicone sheet. Top each flower's center with a sprinkle before it hardens.
10 -
Dust the tart’s surface with powdered sugar, place the chocolate flowers on top, and serve up slices.
# Notes:
01 -
You can make the dough the day before and store it in the fridge.
02 -
Wait for the tart to fully cool so it slices more neatly.