Coconut Tart

Name: Coconut Tart
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters confectioners sugar; 1 large egg yolk; 8 servings Pastry dough; 0 teaspoons salt; 142 grams 3/4 cups sweetened flaked coconut; 2 larges whole eggs; 158 milliliters whole milk

Coconut Tart might be just the dessert you are searching for. One serving contains 231 calories, 4g of protein, and 8g of fat. This recipe serves 8. Head to the store and pick up coconut, egg yolk, milk, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 5 hours.

Instructions

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Meanwhile, preheat oven to 375°F with rack in middle.

Equipment you will use

Oven

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

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.

Equipment you will use

Oven

Aluminum Foil

Whisk together milk, eggs, yolk, confectioners sugar, and salt in a large bowl until smooth, then stir in coconut.

Ingredients you will need

Powdered Sugar

Coconut

Egg

Milk

Salt

Egg Yolk

Equipment you will use

Whisk

Bowl

Pour filling into hot tart shell and spread evenly with a fork.

Ingredients you will need

Spread

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.

Equipment you will use

Oven

Frying Pan

· Tart shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature.· Tart is best the day it is baked but can be baked 1 day ahead and chilled (once cool), loosely covered with foil. Reheat in a 350°F oven, uncovered, until pastry is crisp, 10 to 15 minutes.

Ingredients you will need

Wrap