Coconut Tart

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Unsweetened coconut reduces sugar content, while desiccated is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free, while margarine is typically less expensive.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative, while egg replacer can be more economical.

Soften the butter.

Add icing sugar and mix thoroughly until well combined.

Add a teaspoon of vanilla and milk, mix until incorporated.

Add the egg and mix as best as you can, noting that the mixture may split.

Fold in the flour, adding more if the dough is sticky.

Let the dough rest in the refrigerator.

In a saucepan, combine milk and shredded coconut, mix well.

Add butter, granulated sugar, condensed milk, a pinch of salt, and vanilla to the saucepan, cook on medium to low heat until it starts to boil, then remove from heat and let cool completely.

Grease the tart tin and lightly flour the work surface.

Take about 15 to 16 G of dough, form it into a ball, and press it down onto the tart tin and sides, trimming any excess dough.

Use a fork to poke holes in the dough.

Freeze the tart shells for about 20 minutes.

Add baking powder and eggs to the coconut filling, mixing well.

Put about a teaspoon of the coconut filling into the tart shells.

Bake the tarts and let them cool completely on a wire rack before unmolding.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens