Coconut Tart – a delicious recipe with milk, eggs, egg yolk, confectioners sugar, salt, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Meanwhile, preheat oven to 375u00b0F with rack in middle.
3
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.
4
Whisk together milk, eggs, yolk, confectioners sugar, and salt in a large bowl until smooth, then stir in coconut.
5
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.
326
kcal
Calories
9
g
Fat
53
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2/3 cup whole milk, 2 large whole eggs, 1 large egg yolk, 1 cup confectioners sugar, and more.
Yes, Coconut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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