Coconut Tart Recipe Caribbean 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.

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.

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

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.

CARIBBEAN COCONUT TART



Caribbean Coconut Tart image

Provided by world.food

Number Of Ingredients 0

Steps:

  • GETTING READY 1) Preheat the oven to 375°F. MAKING 2) In a a food processor, process the butter for a few seconds until creamy. Add the granulated sugar and process for about 20 seconds until the mixture is light and fluffy. Scrape the sides of the bowl 1-2 times with a spatula. 3) Add 1/2 teaspoon of the vanilla , then add the flour and salt to the food processor and process until the dough comes together, scrape down once and process for a few more seconds. 4) In a 9-inch tart pan with a removable bottom, press the dough evenly over the bottom and up the sides. 5) Trim any excess dough over the top of the tart pan and lightly press the dough around so that it extends about 1/8 inch above the rim of the pan. Prick the bottom of the dough all over. Cover with plastic wrap and place in the freezer for 30 minutes or overnight. 6) Bake the partially or fully frozen tart shell in the preheated oven for about 25 minutes until fully baked and golden brown. Cool the tart shell on a wire rack and lower the oven temperature to 350°F. 7) In a bowl, beat the egg whites with an electric mixer until they begin to hold soft peaks. Gradually add the confectioners' sugar and continue beating until the whites are stiff. Mix in the remaining 1 teaspoon vanilla extract, the lime zest, and cinnamon, then fold in half the coconut. 8) Spoon the egg white mixture in the tart shell, sprinkle 1/2 cup coconut evenly over the top and bake for 25 minutes. Cool on a wire rack. SERVING 9) Served on a serving plate when still slightly warm.

Nutrition Facts :

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