Coconut Tart Recipe Caribbean Recipes

COCONUT TARTS

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.

CHRISTMAS CARIBBEAN COCONUT TART

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.

CARIBBEAN COCONUT TART

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 TART (KLAPPERTERT)

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.