Coconut tart
User Reviews
5
Coconut tart
Description
The Coconut Tart recipe features a batter made by creaming softened butter with sugar and vanilla, then incorporating eggs and warm water. The dry ingredients—plain flour, baking powder, and salt—are folded in along with desiccated coconut, which provides flavor and texture. The tart bakes until golden brown and set, resulting in a moist, tender crumb with chewy coconut bits throughout.
A simple sauce of sugar, water, and lemon juice is prepared separately after the tart cools, offering a bright citrus balance to the rich coconut flavors. The sauce can be poured over slices for an added touch of moisture and sweetness.
This tart is suitable to serve as a dessert or alongside a cup of tea or coffee. It requires a 25cm baking dish or cake pan and about 30 minutes baking time.
Ingredients
For the tart
- 125 grams butter softened. You can use salted butter and omit the salt in the recipe, unsalted
- 200 grams sugar
- 1 teaspoon vanilla extract
- 3 egg room temperature
- 250 millilitre water warm
- 150 grams plain flour
- 1 tablespoon baking powder 15ml
- ¼ teaspoon salt
- 180 grams desiccated coconut
For the sauce
- 200 grams sugar
- 250 millilitre water
- lemon juice of half
Instructions
To make the tart
- Preheat the oven to 180C/356F/gas mark 4.
- Lightly butter or grease a cake pan or baking dish of roughly 25cm across and 5cm deep - metal, ceramic and enamel dishes all bake the tart nicely.
- Using an electric hand mixer or stand mixer, cream the softened butter, sugar and vanilla extract together until light and fluffy in texture.
- Add the eggs one at a time, beating well after each egg.
- Add the warm water and mix until combined.
- In a separate bowl, combine the flour, baking powder and salt.
- Fold the dry ingredients into the wet ingredients by hand, using a large spoon or spatula.
- Lastly, fold in the desiccated coconut.
- Spoon the batter into your chosen baking vessel and bake for 30 minutes. The tart is done when a toothpick comes out clean and the top has developed an even, deep golden brown colour.
- Let the tart cool down completely before starting the sauce.
To make the sauce
- In a medium sauce pan, add the sugar, lemon juice and water. Keep the heat medium-low and let the sugar dissolve in the water, no need to stir.
- Allow the sugar syrup to gently simmer until slightly thickened. This will take about 5-10 minutes, but keep an eye on it
- Slowly pour the hot sugar syrup over the cooled down tart. It will look like a lot of syrup at first but that's expected. Pause for a few seconds to allow some sauce to soak in before adding the rest.
- Allow the lemon syrup to infuse into the tart as it cools down completely. Slice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 297mg | 12% |
| Potassium | 136mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
