Coffee-Coconut Tart Recipe

Name: Coffee-Coconut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all purpose flour; 1/2 cup sweetened shredded coconut, toasted, cooled; 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces; 1/3 cup powdered sugar; 1 teaspoon instant coffee crystals; 1/4 teaspoon salt; 1/4 cup sugar; 6 1/4 teaspoons instant coffee crystals; 2 tablespoons cornstarch; 1/2 cup plus 2 tablespoons whipping cream; 6 tablespoons cream of coconut (such as Coco Lopez); 4 large egg yolks; 1/2 teaspoon vanilla extract; 3/4 cup chilled whipping cream; 1/4 cup cream of coconut (such as Coco Lopez); 2 tablespoons powdered sugar; Sweetened shredded coconut, toasted

Servings: persons

3/4 cup all purpose flour
1/2 cup sweetened shredded coconut, toasted, cooled
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup powdered sugar
1 teaspoon instant coffee crystals
1/4 teaspoon salt
1/4 cup sugar
6 1/4 teaspoons instant coffee crystals
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons whipping cream
6 tablespoons cream of coconut (such as Coco Lopez)
4 large egg yolks
1/2 teaspoon vanilla extract
3/4 cup chilled whipping cream
1/4 cup cream of coconut (such as Coco Lopez)
2 tablespoons powdered sugar
Sweetened shredded coconut, toasted

1
Preheat oven to 350F.
2
Combine all ingredients in processor.
3
Process until moist clumps form, about 1 minute.
4
Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
5
Freeze crust until firm, about 10 minutes.
6
Place crust on baking sheet.
7
Pierce all over with toothpick.
8
Bake crust until golden brown, about 25 minutes.
9
Cool.
10
Whisk sugar, coffee crystals and cornstarch in heavy medium saucepan until no cornstarch lumps remain.
11
Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely).
12
Mix in yolks.
13
Whisk over medium heat until mixture thickens and boils, about 8 minutes.
14
Cool in pan, whisking occasionally.
15
Whisk in vanilla.
16
Spread filling in crust.
17
Chill until cold, about 2 hours.
18
(Can be made 1 day ahead; cover and keep chilled.)
19
Beat whipping cream, cream of coconut and powdered sugar in medium bowl until firm peaks form.
20
Spoon into pastry bag fitted with medium star tip.
21
Pipe decoratively over filling.
22
Sprinkle with shredded coconut.
23
Refrigerate until cold about 1 hour.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup all purpose flour, 1/2 cup sweetened shredded coconut, toasted, cooled, 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces, 1/3 cup powdered sugar, and more.

Yes, Coffee-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.

Coffee-Coconut Tart

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