Coconut Tart Food

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COCONUT TART (KLAPPERTERT)



Coconut Tart (Klappertert) image

Make and share this Coconut Tart (Klappertert) recipe from Food.com.

Provided by BB2011

Categories     Breads

Time 1h10m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon salt
8 tablespoons butter
1 egg yolk, lightly beaten
ice water
2 cups desiccated flaked coconut
1 cup sugar
2 tablespoons butter
1 cup water
1 pinch salt
2 eggs, separated
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 tablespoons apricot jam

Steps:

  • Preheat the oven to 350°F.
  • In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
  • In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
  • Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
  • Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
  • When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
  • Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.

COCONUT TART



Coconut tart image

The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 1h10m

Yield Cuts into 8 slices

Number Of Ingredients 9

½ tsp ground cinnamon
4 cardamom pods , shelled and seeds crushed
175g desiccated coconut
225g caster sugar
25g butter , melted
¾ of a 500g block all-butter shortcrust pastry
plain flour , for dusting
1 egg , beaten
Cape gooseberry (also know as physalis), to serve (optional)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
  • Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
  • Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.

Nutrition Facts : Calories 567 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium

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

CHRISTMAS CARIBBEAN COCONUT TART



Christmas Caribbean Coconut Tart image

Coconut tart is a famous Caribbean holiday dessert, everyone looks forward to a slice. This Caribbean Coconut Tart is sweet and delicious, worth the try.

Provided by Juliska

Categories     Dessert

Number Of Ingredients 15

3 & 1/2 cups All-purpose flour (sifted)
1/2 cup Unsalted butter (cold & cut into chunks)
1/2 cup Water
1 medium Egg (beaten)
1 tbsp Granulated sugar
1 tsp Vanilla extract
1/2 tsp Salt
3 cups Freshly grated coconut
1/2 cup Water
3/4 cup Granulated sugar
1 tsp Vanilla extract
1/4 tsp Salt
1/2 tsp Almond essence
1/8 tsp Ground cinnamon
1/8 tsp Ground nutmeg

Steps:

  • In a mixing bowl, mix together the salt, sugar and butter.
  • Add the egg, vanilla extract and gradually mix in the water.
  • Once the dough has come together in the bowl, turn unto a floured surface and knead it.
  • Knead until smooth which should take 2-3 minutes.
  • Divide the dough, form into a ball and wrap in plastic. Place in the fridge for 1-2 hours.
  • In aa medium size pot, add the coconut, spices, water, vanilla and almond essence.
  • Stir everything together and let it simmer for 20-30 minutes on medium-low heat.
  • Stir it constantly and if it dries out add some water. The goal is to have a little bit of water leave over for the baking.
  • Once the filling has done cooking, set aside and let it cool for 15-20 minutes.
  • Preheat oven at 350°F/180°C.
  • Roll out one of the dough on a floured surface. The dough should be wide and round enough to go up the sides of you baking pan and 1/8 inch thick.
  • Add it to your tart pan add the filling, make sure to smooth the filling out.
  • Roll out the other dough about 1/8 inch thick and cut about 8-10 strips.
  • Add the strips according to your style and preferences. I like to add mines diagonally.
  • Bake the tart for 30-40 minutes then let it cool for 10-15 minutes.

TRINIDAD STYLE COCONUT TART



Trinidad Style Coconut Tart image

A common Trinidad and Tobago baked pastry stuffed with blended coconut "stewed" with additional spices like cinnamon, nutmeg and ginger.

Provided by Renz

Categories     Snack, Desserts, Caribbean

Time 1h20m

Number Of Ingredients 15

1 cup sugar
4 cups shredded coconut
1 teaspoon ginger powder
1 teaspoon nutmeg
1 teaspoon vanilla essence
1 teaspoon cinnamon
1 bay leaf (optional)
4 cups flour
3/4 cup sugar
1 tablespoon instant yeast
1 1/2 - 2 cups water
4 tbsp Crisco
2 drops yellow coloring (optional)
1/2 cup water
2 tablespoons sugar

Steps:

  • Mix water with sugar
  • Brush mixture on baked tarts (After first 20 minutes)
  • In a pan, on medium heat combine coconut, nutmeg, cinnamon, sugar, ginger, and bay leaf.
  • Mix for about 15 minutes (till flavors are combined and coconut is tender)
  • Set aside
  • Add flour, sugar and yeast, crisco to a bowl and combine ensuring that crisco is well incorporated into mixture.
  • Add water, in sections, to flour mixture (and coloring if using) until a smooth texture is achieved.
  • Make dough into a ball and leave to sit for 30 minutes.
  • Separate dough into approximately 16 balls. (big enough to hold approximately 2 tablespoons of coconut)
  • Cover with a damp towel (let sit for 20 minutes)
  • Heat oven to 350 degrees
  • Lightly grease a baking sheet
  • Roll out dough balls into circles.
  • Place approx 2 tablespoons of coconut mixture on one-half of dough
  • Dampen edges of dough circle with water.
  • Fold over half of dough over coconut
  • Seal edges with a fork
  • Repeat till all dough is filled with coconut
  • Place on baking sheet and bake for 20 minutes
  • Brush glaze on baked tarts
  • Bake for another five minutes
  • Set aside to cool (Be careful. Hot coconut can burn)

COCONUT TART



Coconut Tart image

Provided by Lillian Chou

Categories     Fruit     Dessert     Bake     Thanksgiving     Tropical Fruit     Coconut     Fall     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Pastry dough
2/3 cup whole milk
2 large whole eggs
1 large egg yolk
1 cup confectioners sugar
1/4 teaspoon salt
1 3/4 cups sweetened flaked coconut (5 ounces)
Equipment: a pastry or bench scraper; pie weights or dried beans; a 9 1/2-inch fluted tart pan (1 inch deep) with removable bottom

Steps:

  • Make tart:
  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim excess dough. Chill until firm, about 30 minutes.
  • Meanwhile, preheat oven to 375°F with rack in middle.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 30 minutes. Carefully remove weights and foil and bake shell until deep golden all over, 10 to 18 minutes more.
  • Whisk together milk, eggs, yolk, confectioners sugar, and salt in a large bowl until smooth, then stir in coconut.
  • Pour filling into hot tart shell and spread evenly with a fork. Bake until top is golden, about 35 minutes. Cool in pan on a rack 5 minutes, then remove side of pan and cool tart to room temperature, about 2 hours.

COCONUT CREAM TART



Coconut Cream Tart image

This sweet treat with a taste of the tropics can be savored all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 12

1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups (4 ounces) sweetened shredded coconut
2 1/2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
Pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup heavy cream

Steps:

  • Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom. With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
  • Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.
  • Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
  • In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
  • In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.
  • Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
  • In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
  • To assemble the tart. Sprinkle 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.

COCONUT TARTS



Coconut Tarts image

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too!

Provided by Lovefoodies

Categories     Desserts

Time 45m

Number Of Ingredients 15

5 oz or 140 g butter, melted
7 Tablespoons Powdered Sugar, sieved
2 Tablespoons Milk
2 Tablespoons Eggs, Beaten then divided. (Use 6 for pastry and remaining, add to the filling)
2 Cups or 240 g All Purpose Flour, sieved
2 oz or 60 g Butter
1/2 Cup or 120 ml Milk
1 1/4 Cups or 150 g Powdered Sugar
Pinch Salt
1 1/2 Cups or 160 g Shredded / Dessicated Coconut
4 Eggs, beaten (plus the remaining from the pastry)
6 Tablespoons Heavy Cream
4 Tablespoons Custard powder or Vanilla Pudding Powder
1 1/2 Teaspoons Vanilla Extract
1 Teaspoon Baking Powder

Steps:

  • Make the pastry. In a mixing bowl, add the melted buter and powdered sugar and mix until combined. Then add the milk and 6 tablespoons of the beaten egg. Combine. In 2 batches, add the flour. The mixture will start to get thick so use 2 round bladed knifes and cut through until the mixture resembles lumps as in the photo. Then use your hand and gather the pastry together until it becomes one big lump! Wrap in plastic wrap and let it rest in the fridge whilst you make the filling below.
  • Make the filling: In a saucepan on low heat, heat the butter, milk, powdered sugar and salt. Stir until the butter has melted and the mixture starts to simmer. Switch off the heat and add the coconut. Stir well and set aside until cool or around 20 - 30 minutes.
  • Once the coconut filling has cooled, add the 4 beaten eggs PLUS the remainder left from the pastry. Mix well to combine then add the cream, custard / vanilla pudding powder, vanilla extract and baking powder. Combine well then cover in plastic wrap and refrigerate for 30 minutes so it can firm up a little.
  • Preheat the oven to 375 F / 190 C. Make the tarts. Take the pastry from the fridge and knead it slightly so it is pliable. Then roll out as thin as possible. I divided my pastry in to 2 batches so it was manageable on the work top. Take a pastry cutter suitable for the size pan you are using and cut discs to fit. For this recipe, I used 2 regular cupcake pans as you see in the photo. This yielded 24 tarts. Butter the cupcake pan very well so the pastry does not stick when baking.
  • Place the tart discs in to the cupcake pan and gently push down then take a fork and prick holes in the bottom of each pastry disc.
  • Take the filling from the fridge and give it a stir, then fill each cup with the mixture until nearly full.
  • Place in the oven for 15 minutes then switch off the oven and leave the door closed for 10 minutes. The tarts will continue to brown a little after the oven is off. Then transfer on to a cooling rack. Serve warm or cold with a nice cup of tea!

Nutrition Facts : Calories 199 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 24, Sodium 126 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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.

DARK CHOCOLATE COCONUT CREAM TART



Dark Chocolate Coconut Cream Tart image

You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield One 10-inch tart (6 to 8 servings)

Number Of Ingredients 23

6 tablespoons unsalted butter, melted, plus more for the tart pan
3/4 cup sliced almonds, toasted
1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs)
1/3 cup granulated sugar
1/4 teaspoon kosher salt
One 4-ounce semisweet chocolate bar, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
One 13.5-ounce can coconut milk
1 cup whole milk
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 1/4 cups sweetened flaked coconut, toasted
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract, optional
Toasted coconut chips, optional
Toasted sliced almonds, optional
Dark chocolate curls, optional

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
  • Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
  • For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
  • Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
  • For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
  • Spoon the whipped cream over the tart and garnish as desired.

COCONUT TART



Coconut Tart image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

2 eggs
2 lemons, zested and juiced
6 ounces dark brown sugar
1-ounce (2 tablespoons) passion fruit juice concentrate
13 ounces (1 5/8 cups) heavy cream
3 cups grated sweetened coconut
1 prebaked 9-inch tart shell

Steps:

  • Preheat oven to 325 degrees F.
  • In an electric mixer fitted with a paddle, mix the eggs, lemon zest, sugar and passion fruit juice on low speed for 1 minute. Stir in the heavy cream, lemon juice and coconut. Pour the mixture into the tart shell and bake for 40 minutes.

DELICIOUS COCONUT TARTS, CHINESE BAKERY-STYLE



Delicious Coconut Tarts, Chinese Bakery-Style image

These Chinese bakery-style coconut tarts are just like those you get in Chinatown and the heartlands! Moist coconut custard filling and a flaky, buttery shortcrust pastry makes this a delicious treat any time of day!

Provided by Celia Lim

Categories     Pastry Recipes

Time 1h

Number Of Ingredients 12

120 g unsalted butter (chilled and cubed)
25 g confectioner's sugar (icing sugar)
1 egg yolk
200 g plain flour
⅛ tsp salt
2 eggs
150 g caster sugar
60 g coconut milk
20 g fresh milk
50 g butter (melted)
3 - 5 drops yellow food colouring (optional)
250 g grated coconut (or 90 g dried desiccated coconut)

Steps:

  • Preheat oven to 180°C (350°F). Position an oven rack in the lower third (just below centre) of the oven.
  • In a mixing bowl, stir flour, icing sugar and salt together to mix well.
  • Add chilled butter cubes and rub into the flour until the mixture resembles a sandy mixture or like breadcrumbs.
  • Add egg yolks, and cut into the flour-butter mixture with a dough scraper until the dough starts to come together. Finish up kneading by hand until the dough is smooth and even coloured. DO NOT OVER-KNEAD or else the pastry will be tough.
  • Set it in the chiller while you make the filling.
  • In a mixing bowl, combine eggs, sugar, milk, coconut milk and yellow food colouring (optional). Whisk by hand until sugar dissolves.
  • Add in melted butter and whisk to combine well. Tip in grated coconut and stir to combine well. (If using desiccated coconut, please read notes below.)
  • BLIND-BAKE THE TART SHELLS
  • Line the tart moulds with pastry dough, pressing gently into the moulds. The thickness should ideally be between 3 - 4 mm.
  • Line the tart shells with a cut square of baking paper. Fill with baking beans or rice. OR instead of using weights, lightly prick the base with a fork. Bake in the oven for 10 to 15 minutes, or until the tart shells are a light golden brown.
  • Remove the baking beans and baking paper.
  • Spoon the coconut filling into each tart shell. Do not spoon too much liquid, leaving about a 2-mm border around the tart edge clear of filling. Note: If desired, strain the coconut filling before filling. Do not press any juices out from the flesh when you do this, as it should be soaked as heavily as possible. Then, fill tart shells with the flesh. Finally, spoon just enough of the liquid custard to fill up to almost the edge of the tart. Don't overdo it, otherwise the custard will bubble over the edges of the shells during baking.
  • To create a slightly dome-shaped filling, pile some strained coconut flesh in the centre (please read Notes below).
  • Bake for 25 to 30 minutes or until coconut tops brown evenly. Bake for a few minutes longer if you like the crusted tops.
  • Remove from oven and let the tarts cool in their moulds for 15 minutes. Gently remove from tart moulds and cool on a baking rack.

Nutrition Facts : ServingSize 1 serving, Calories 265 kcal, Carbohydrate 29 g, Protein 3 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 86 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 4 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.

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NO-BAKE COCONUT LIME TART - GET INSPIRED EVERYDAY!
Instructions. For the tart crust, place all the ingredients for the crust but the water into a food processor, and process until the mixture is starting to clump but isn’t becoming a …
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  • For the tart crust, place all the ingredients for the crust but the water into a food processor, and process until the mixture is starting to clump but isn’t becoming a paste. Add the 1 tablespoon of water if the mixture seems a bit crumbly and pulse together until the crust resembles a soft cookie dough.
  • Line a rectangular tart pan or 9″ round tart pan with a removable bottom with plastic wrap. Using a spatula and your hands, press the crust evenly into the tart pan. Refrigerate the crust while you make the filling.
  • Start by stirring the gelatin into the warm water, then set it aside to dissolve while you make the filling.
  • Place the avocados, lime juice, coconut cream, and maple syrup into the food processor. Start with a small amount of maple syrup and work up to your taste. Process the mixture until it’s completely smooth, then add the dissolved gelatin and process again just to combine.


TOASTED-COCONUT CUSTARD TART RECIPE - FOOD & WINE
Bake the tart for about 45 minutes, until the coconut is richly browned. Transfer the tart to a rack and let cool to warm or room temperature. Cut the tart into wedges and transfer …
From foodandwine.com
5/5
Total Time 3 hrs 30 mins
Servings 1
  • In a large bowl, whisk the flour with the salt. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal. Sprinkle with the ice water and stir lightly to form a dough. Wrap the dough in plastic and refrigerate for about 1 hour, until thoroughly chilled.
  • In a medium saucepan, whisk the egg yolks with the flour and vanilla seeds until smooth. Gradually whisk in the milk. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Scrape the custard into a medium bowl. Press a piece of plastic wrap directly onto the surface of the custard and let cool.
  • Transfer the dough to a lightly floured work surface and roll it out to a 15-inch round, about 1/8 inch thick. Transfer the dough to a 12-inch fluted tart pan with a removable bottom, gently pressing it into the bottom and up the sides. Cut off any excess dough. Freeze the tart shell for about 20 minutes, until firm.
  • Preheat the oven to 350°. Line the tart shell with foil and fill it with dried beans or pie weights. Bake the tart shell for about 20 minutes, until golden. Remove the foil and beans and bake for about 20 minutes longer, until the shell is golden brown and crisp. Transfer the tart shell to a rack and let cool completely.


GIZZADA (COCONUT TART) - SWEET & SORREL
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Cuisine Caribbean
Estimated Reading Time 7 mins
  • To make the dough. Add flour to a mixing bowl. Use a grater to grate cold butter into dough. Using your hands, press butter into flour until mixture clumps together and forms coarse pebbles. Add ice cold water a little at a time and knead until dough comes together and forms a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Prepare the filling.If using fresh coconut: Add grated coconut to a bowl, along with grated ginger. Add brown sugar, grated nutmeg, ground all-spice, ground cinnamon, and vanilla extract. Stir and let sit uncovered for 30 minutes, or until all the sugar has dissolved. Stir occassionally.If using store bought coconut: Add grated coconut to a bowl, along with grated ginger. Add brown sugar, grated nutmeg, ground all-spice, ground cinnamon, and vanilla extract. To a pot, add 1 cup of water and bring to a boil on the stove. Add coconut mixture to the boiling water and reduce heat to a simmer. Cook for 10 minutes, or until all the liquid has dissolved. Remove from pot and set aside to let the mixture cool while you prepare the crust.
  • Remove dough from fridge and press onto a lightly floured surface. Cut dough into 8 pieces. Roll each piece out into a round, and use a cup, cover, or anything you have to shape the rounds into discs, roughly 4 to 5 inches in diameter. To shape, lift up a corner of the dough and use the index finger of your non-dominant hand to gently push a section of the dough into the thumb and index finger of your dominant hand. Pinch your thumb and index finger together to create a crease. Repeat this all the way around until you form a pleated cup. Repeat for the remaining pieces of dough. Use a fork to prick the base of the cups.


COCONUT CREAM TARTS - A PRETTY LIFE IN THE SUBURBS
The Coconut Cream: In a saucepan over medium heat, bring the milk, cream of coconut, coconut, and the vanilla bean to a simmer. Remove from heat, an let sit for 1 hour. …
From aprettylifeinthesuburbs.com
5/5 (7)
Total Time 2 hrs
Estimated Reading Time 3 mins
  • In a saucepan over medium heat, bring the milk, cream of coconut, coconut, and the vanilla bean to a simmer.
  • Once the tarts and coconut cream have cooled completely, fill the centre of the tarts with a scoop of the cream.


SCOTTISH COCONUT TARTS - CHRISTINA'S CUCINA
Preheat the oven to 375F (190C) Beat the eggs. Then add the sugar, melted butter, vanilla, and coconut. Place the unbaked tartlet shells in their tins on a baking sheet. Put a …
From christinascucina.com
4.6/5 (143)
Total Time 42 mins
Category Bread, Cookies & Pastries
Calories 284 per serving
  • Put a little raspberry jam in the bottom of each shell. Fill about about 3/4 full with the coconut filling (they will rise).


CONDENSED MILK COCONUT TARTS ⋆ ... - THE GARDENING FOODIE
The pastry. Start by making the pastry by creaming the sugar and butter. Add the buttermilk and beat well until light and creamy. Sift in the flour, baking powder, and salt. …
From thegardeningfoodie.com
Ratings 8
Estimated Reading Time 4 mins
Category Biscuit And Slices, Dessert
Total Time 40 mins
  • Lightly dust the work surface with flour and roll out the chilled pastry. Using a cookie cutter, cut and press the pastry into a greased tart or cupcake pan.
  • Use a spoon or an ice cream scoop to put the filling into the pastry. Bake in a preheated oven at 320ºF (160ºC) for 20 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the tart or cupcake tin.


MAMMA'S COCONUT TART (KLAPPERTERT) - COOKSISTER | FOOD ...
Pre-heat the oven to 180C. In a small saucepan, gently simmer together the coconut, sugar, water, butter and salt for about 15 minutes. In the meantime, make the pastry. In a mixing bowl, using either your fingers or a food processor, rub …
From cooksister.com
Estimated Reading Time 5 mins


COCONUT TARTS RECIPE
While dough is chilling, mix all ingredients except coconut until combined. Fold in coconut. Set aside. Take refrigerated dough out and pinch off enough to press into tart pan, a little smaller then an egg should do. Press dough into tart pans evenly including edges. Place enough filling in tarts to fill to top. Bake for 15 to 20 minutes.
From thebelizex.com
Reviews 4
Estimated Reading Time 2 mins


COCONUT TART RECIPE | ALL4WOMEN FOOD
Pre-heat the oven to 180C. In a small saucepan, gently simmer together the coconut, sugar, water, butter and salt for about 15 minutes. In the meantime, make the pastry. In a mixing bowl, using either your fingers or a food processor, rub the cubes of butter into the flour and salt mix. The mixture should end up resembling breadcrumbs.
From all4women.co.za
Estimated Reading Time 1 min


COCONUT TARTS - RECIPE | COOKS.COM
1 tsp. vanilla. 3 (3 1/2 oz.) can (1 1/3 c.) flaked coconut. Combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut. Pour into unbaked tart shells. Bake in a 350 degree oven for 40 minutes or until a knife inserted just off center comes out clean. Cool.
From cooks.com
5/5 (1)


COCONUT TART | COCONUT TART RECIPE, COCONUT TART, ISLAND FOOD
Island Food. Caribbean Recipes. Virgin Islands Tart (coconut, pineapple, guava, mango & strawberry) - a sweet fruit filling in a tasty home-made crust! $23 (includes shipping) www.foodfortart.com. Jeff Mercer Sr. Food For Tart. Jamaica. Barbados.
From pinterest.com
Estimated Reading Time 1 min


COCONUT TART WITH STRAWBERRIES - FOODWORTHFEED
With floured fingers, press the dough into to the edges of the tart pan. Trim any excess dough from the perimeter of the pan. With the excess scraps of dough, patch any cracks or holes in the crust, as necessary. Return the Toasted Coconut Shortbread Crust to the refrigerator for 20 - 30 minutes to chill until firm.
From foodworthfeed.com
Cuisine American, French, Italian
Total Time 7 hrs
Category Dessert
Calories 544 per serving


THE COCONUT TART | MISS CHINESE FOOD
The coconut tart is a fruit tart, mainly made of coconut. It retains the “tarts” rich sweet and soft, coupled with the coconut light fragrance, and the strong milk flavor, it is memorable. Compared with the fragrant egg tart, the coconut tower is not as sweet and greasy as the egg tart, and the fragrance is more fresh.
From misschinesefood.com
Category Dessert


COCONUT TART RECIPE | HOW TO MAKE A COCONUT TART - BAKING MAD
Lightly grease a non-stick 30cm flan pan. Step 2: First make the pastry. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Beat the egg yolk with the water and stir into the flour mixture to make a dough. Step 3: Roll out two thirds of …
From bakingmad.com
Servings 8
Total Time 1 hr 15 mins


TRU BAHAMIAN MUST EAT: COCONUT TART - TRU BAHAMIAN FOOD TOURS
For making your own decadent batch at home, here’s a Coconut Tart recipe from Grandma Tookie in Long Island, where she still enjoys tea and tart under the coconut tree! Sweet Dough Ingredients ¼ cup vegetable shortening ¼ cup butter 1 cup sugar 1 egg 1 teaspoon vanilla 1 1/2 teaspoons baking powder ¼ cup milk 1 ½ cups flour 3 tablespoons water
From trubahamianfoodtours.com


COCONUT TART - PINTEREST
Jan 2, 2022 - Explore Linda Aguas's board "coconut tart", followed by 130 people on Pinterest. See more ideas about coconut tart, filipino desserts, filipino recipes.
From pinterest.com


100 COCONUT TART IDEAS IN 2022 | YUMMY FOOD, FOOD, COOKING ...
Jan 16, 2022 - Explore Maureen Radcliffe's board "coconut tart" on Pinterest. See more ideas about yummy food, food, cooking recipes.
From pinterest.ca


COCONUT TART RECIPE | EAT SMARTER USA
The Coconut Tart recipe out of our category tart! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


BAHAMIAN COCONUT TART RECIPE - ALL INFORMATION ABOUT ...
Bahamian Coconut Tart | Spin the Globe Recipes top spinthegloberecipes.wordpress.com. This is a lovely dessert made with fresh coconut and a sweet dough. Bahamian Coconut Tart Serves 8-10 slices Time to Make 30 minutes preparation 40 minutes to bake Ingredients Sweet Dough Ingredients 1/4 cup vegetable shortening 1/4 cup butter 1 cup sugar 1 egg 1 teaspoon vanilla …
From therecipes.info


COCONUT TART RECIPE CARIBBEAN - TFRECIPES.COM
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 ...
From tfrecipes.com


72 COCONUT TART COCONUT MILK RECIPES - FOOD NEWS
72 Coconut Tart Coconut Milk Recipes semi-sweet chocolate chips, marshmallows, white, evaporated milk, divided, coconut milk, corn syrup, sliced almonds, toasted, shredded coconut, divided (1/2 cup is optional), eggs, room temperature, tart shells, frozen uncooked (3-inch size), kraft caramels , unwrapped and cut in half. 40 min, 10 ingredients.
From foodnewsnews.com


BELIZEAN COCONUT TART - BELIZE NEWS POST
Coconut Tart Filling Ingredients: 1 coconut, grated ; 1/2 can condensed milk ; 1/2 nutmeg seed, grated ; 2 teaspoons sugar ; 1 teaspoon lemon extract ; Coconut Tart Dough Ingredients: 2 cups flour ; 1/2 lb shortening ; Coldwater; Coconut Tart Recipe. Preheat your oven to 400 degrees; Drain your coconut, crack it, chip the meat out, peel off the brown skin, and …
From belizenewspost.com


5 BEST FRUIT TART RECIPE IDEAS | FINE DINING LOVERS
This delicious coconut cream tart with rhubarb and raspberry consists of a crunchy sweet shell, luscious coconut cream, soft cheese and a rhubarb and raspberry compote on top. Mixing the soft cheese, coconut cream, and coconut flakes is super easy, and the process of making rhubarb and raspberry compote is a snap.
From finedininglovers.com


THE EASIEST RECIPE TO MAKE COCONUT TART | FOOD MAGAZINE ...
How to make coconut tart The first method. 1- Mix sugar, coconut powder and egg whites and put it on a gentle heat. Stir the mixture constantly. 2- When the ingredients in the pot are well mixed, remove from the heat, add lemon juice and allow cooling. 3- Prepare tart bread. Pour the coconut tart ingredients into it and press a little.
From foodmag.ca


COCONUT TART - NANCY BIRTWHISTLE
Coconut Tart This is a vintage favourite – reminding me very much of baking with my grandmother. This recipe will make one family sized tart or 12 tartlets. A gorgeous variation is to spread a couple of tablespoons of lime marmalade over …
From nancybirtwhistle.co.uk


GRENADA COCONUT TART RECIPES
Grenada Coconut Tart Recipes COCONUT TART (KLAPPERTERT) Make and share this Coconut Tart (Klappertert) recipe from Food.com. Provided by BB2011. Categories Breads. Time 1h10m. Yield 1 tart, 8 serving(s) Number Of Ingredients 14.
From tfrecipes.com


VIRGIN ISLANDS COCONUT TART RECIPE - ALL INFORMATION ABOUT ...
How To Make Virgin Islands Coconut Tart. In a mixing bowl, add all the dry ingredients and mix together. Add the butter and shortening and mix together. In a measuring cup add the egg, almond essence and milk and whisk together. Gradually add the liquid ingredients to dry ingredients and form into a dough.
From therecipes.info


COCONUT TART – BOSCH MIXERS USA
Place a circle of parchment paper on top and layer with beans or rice. Bake blind for 15 minutes. Remove parchment and bake for 10 more. minutes. 5. Melt the chocolate in the microwave at 30 second intervals. Spread it over the baked pastry crust. 6. In a small saucepan simmer coconut, sugar, water, butter and salt for 15 mins.
From boschmixers.com


CARIBBEAN COCONUT TART RECIPES - FOOD NEWS
In many parts of the Caribbean, Coconut Tart retains the appearance of a traditional English tart and adds thin strips of dough to the top of the filling in a crisscross pattern to replicate a pie. In The Bahamas, however, we mostly prefer to add a second layer of sweet dough to the tart so that the fruit filling is sandwiched between the layers.
From foodnewsnews.com


BAHAMIAN COCONUT TART RECIPES ALL YOU NEED IS FOOD
A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. ... coconut milk, cilantro, salt and pepper and simmer. (Added by: anika854) 23. ... To prepare Bahamian peas …
From stevehacks.com


HOW TO MAKE COCONUT TART RECIPES ALL YOU NEED IS FOOD
Steps: On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla.
From stevehacks.com


COCONUT TART NUTRITION FACTS - EAT THIS MUCH
Nutrition Facts. For a Serving Size of 1 Tart ( 53 g) How many calories are in Coconut Tart? Amount of calories in Coconut Tart: Calories 220. Calories from Fat 85.5 ( 38.9 %) % Daily Value *. How much fat is in Coconut Tart?
From eatthismuch.com


LEMON COCONUT TART - CANADIAN LIVING
In food processor, pulse together remaining coconut, the almonds, sugar, margarine and ginger until mixture begins to form small clumps. Press onto bottom and up side of lightly greased 9-inch (23 cm) round tart pan with removable bottom; refrigerate until firm, about 20 …
From canadianliving.com


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