Name: Coconut Tart (Tarte à la noix de coco)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.25 cups All-purpose flour; 0.5 cup Unsalted butter; 0.25 cup Granulated sugar (for pastry); 1 Egg yolk; 0.25 teaspoon Salt (for pastry); 1.5 cups Sweetened shredded coconut; 2 Large eggs; 0.5 cup Granulated sugar (for filling); 0.5 cup Heavy cream; 0.5 cup Whole milk; 1 teaspoon Vanilla extract; 0.125 teaspoon Salt (for filling)

Tarte à la noix de coco, or French Coconut Tart, is a delightful dessert showcasing the tropical sweetness of coconut within a classic French pastry framework. While coconut is not native to metropolitan France, this tart exemplifies the adaptability of French patisserie, often found in regions with historical ties to coconut-producing territories. It typically features a rich, custardy coconut filling baked in a crisp, buttery shortcrust pastry.

Instructions

1
Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
2
For the pastry: In a food processor, combine flour, butter, sugar, egg yolk, and salt. Pulse until a ball of dough forms quickly. Press the dough evenly into the prepared tart pan.
3
Blind bake the crust: Prick the bottom of the crust with a fork. Bake for 10-12 minutes until lightly golden. Remove from oven.
4
For the filling: In a medium bowl, whisk together eggs, granulated sugar, heavy cream, whole milk, vanilla extract, and salt until well combined.
5
Stir in the sweetened shredded coconut into the filling mixture.
6
Pour the coconut filling evenly into the partially baked tart crust.
7
Bake for an additional 18-20 minutes, or until the filling is set and the top is golden brown. The center should still have a slight wobble.
8
Remove from oven and let cool completely on a wire rack before slicing and serving. This allows the filling to fully set.

Chef's Tips

•For extra golden-brown coconut topping, you can briefly broil the tart for 1-2 minutes at the very end of baking, watching carefully to prevent burning.
•Ensure your butter for the pastry is very cold for a flakier crust. If the dough is too sticky, add a teaspoon of cold water.
•Serve the tart chilled or at room temperature. A dusting of powdered sugar or a dollop of whipped cream makes a lovely garnish.