Best 3 Caribbean Coconut Tart Recipes

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Embark on a Caribbean culinary adventure with our delightful Coconut Tart recipe. This tropical treat combines the irresistible flavors of coconut, spices, and a flaky pastry crust, creating a symphony of taste that will transport you to paradise. Our recipe provides step-by-step instructions and includes variations for a gluten-free and vegan version, catering to diverse dietary preferences. Discover the secrets of crafting the perfect tart crust, achieving a golden-brown finish, and creating a luscious coconut filling that bursts with flavor. For a unique twist, try our alternative recipes, including the Coconut Tart with Mango Topping and the Coconut Cream Tart, each offering a distinct taste experience. Let your taste buds dance to the rhythm of the Caribbean as you indulge in these delectable coconut creations.

Check out the recipes below so you can choose the best recipe for yourself!

CARIBBEAN COCONUT TART



Caribbean Coconut Tart image

Sunset magazine's kitchen developed and published this recipe (in the early 1970's) after having tasted this delicacy on the French island of Guadeloupe. They were able to duplicate the flaky pastry and rich macaroon-type filling. It's easy to make and can be finished ahead of time (needs to chill) for an impressive dessert.

Provided by Bren in LR

Categories     Dessert

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 2/3 cups unsifted all-purpose flour (Flaky Pastry recipe begins)
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup butter
1 egg, lightly beaten
2 eggs (Coconut Tart recipe begins)
1 cup sugar
1/4 teaspoon salt
1/4 cup unsifted all-purpose flour
2 cups flaked coconut, loosely packed
1/2 cup orange juice
1/4 cup melted butter
1/2 cup apple jelly (or guava jelly or strained apricot jam)

Steps:

  • Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
  • With a pastry blender, cut in butter until fine particles form.
  • Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
  • Set aside 1/3 of the pastry for lattice strips.
  • On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
  • Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
  • Bake in a 325*F oven for 8 minutes.
  • Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
  • Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
  • Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
  • Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.

COCONUT TARTS



Coconut Tarts image

My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.

Provided by Freya

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h5m

Yield 12

Number Of Ingredients 8

12 (2 inch) frozen mini tart shells
¼ cup melted butter
¼ cup white sugar
1 egg
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
2 tablespoons strawberry jam

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
  • Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
  • Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g

COCONUT TARTS



Coconut Tarts image

Provided by Ramin Ganeshram

Categories     Dessert     Bake     Kid-Friendly     Coconut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 15 individual tarts

Number Of Ingredients 14

DOUGH
2 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, chilled and cubed
1/2 cup vegetable shortening
2/3 cup cold water
FILLING
2 1/4 cups grated fresh coconut (about 1 medium coconut)
3/4 cup sugar
1/2 teaspoon mixed essence (see Tip, below)
GLAZE
1 egg yolk
2 teaspoons milk

Steps:

  • Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
  • In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
  • To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
  • Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
  • Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.

Tips:

  • Use fresh coconut milk. Fresh coconut milk will give your tart a richer flavor. If you don't have access to fresh coconut milk, you can use canned coconut milk, but be sure to use full-fat coconut milk.
  • Toast the coconut. Toasting the coconut will bring out its flavor and give your tart a more complex flavor profile.
  • Don't overcook the tart. The tart is done when the filling is set and the crust is golden brown. Overcooking will make the tart dry and crumbly.
  • Let the tart cool completely before serving. This will allow the filling to set and the flavors to meld together.
  • Serve the tart with fresh fruit or whipped cream. This will add a refreshing touch to the tart and make it even more delicious.

Conclusion:

The Caribbean coconut tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy coconut filling and flaky crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Caribbean coconut tart a try. You won't be disappointed!

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