Make Belizean Coconut Tart The Easy Way

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances the coconut flavor and is a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor while brown sugar can be more economical.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is dairy-free while evaporated milk can be cost-effective.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative for binding.

Make the pie dough using 3/4 cup all-purpose flour, 1 tablespoon granulated white sugar, 1/4 cup cold salted butter, and 2 tablespoons milk.

Dice the cold butter very small and pinch it into the flour mixture.

Add the milk and work it into the dough until it forms a ball.

Wrap the dough in parchment paper and place it in the freezer for 30 minutes.

While the dough is chilling, prepare the filling by whisking 1 egg in a bowl.

Add granulated white sugar to the egg and mix.

Incorporate 1 can of sweetened condensed milk and 1 teaspoon of coconut extract into the mixture.

Add 1 tablespoon of cornstarch and mix well.

Eyeball and add about half a bag of sweetened coconut flakes to the mixture and combine.

Remove the dough from the freezer and let it thaw slightly.

Roll out the dough carefully and transfer it to a tart dish, patching any holes as needed.

Trim the excess dough and place the tart shell back in the fridge for 5 minutes.

Preheat the oven to 425°F.

Blind bake the tart shell for 10 minutes with parchment paper and uncooked rice.

Remove the parchment and rice, then bake the tart shell for an additional 15 minutes until the edges are golden brown.

Spread the coconut filling evenly into the baked tart shell.

Reduce the oven temperature to 375°F and bake the tart for an additional 30 minutes, watching it closely to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens