Coconut caramel tart (Print Version)
# Ingredients:
→ Dough
01 -
250 g all-purpose flour
02 -
150 g unsalted butter
03 -
3 egg yolks
04 -
100 g granulated sugar
05 -
1 tsp vanilla extract
→ Filling
06 -
60 g whipping cream
07 -
300 g unsweetened shredded coconut
08 -
250 g dulce de leche
09 -
3 eggs
10 -
120 g granulated sugar
11 -
30 g honey (about 2 tbsp)
12 -
2 tbsp vanilla extract
→ Topping
13 -
50 g white chocolate candy melts or couverture
14 -
2 tbsp powdered sugar
15 -
Gold or yellow edible pearls or sprinkles
# Instructions:
01 -
Use a stand mixer with the paddle attachment to beat softened butter, sugar, and vanilla until the mixture turns creamy and fluffy. Blend in the egg yolks until fully combined.
02 -
Slowly add the flour and keep mixing until it all comes together. Use your hands to shape it into a ball, cover it in plastic wrap, and chill for at least 30 minutes.
03 -
After chilling, take the dough out and knead it gently to soften. Roll it out with a rolling pin and carefully press it into a tart pan. Poke holes in the bottom with a fork, then place it in the freezer while you prepare the filling.
04 -
In a mixing bowl, whisk eggs, sugar, honey, and vanilla until the mixture becomes pale and slightly thick, almost ribbon-like. You can use an electric hand whisk or a stand mixer with a whisk attachment.
05 -
Gently mix in the shredded coconut and whipping cream using a spatula, being careful not to overmix.
06 -
Spread the dulce de leche evenly across the frozen tart crust. Pour the coconut filling over the dulce de leche. Put the tart in a preheated oven at 170°C (340°F) and bake for about 40 minutes, or until the top is golden brown and set. Let the tart cool down completely before decorating.
07 -
Melt the white chocolate and pour it into a small piping bag or paper cone. Create little flowers on parchment or silicone sheets, placing a pearl in the middle before the chocolate hardens. Let these set while you dust the tart with powdered sugar. Arrange the chocolate flowers on top and serve.
# Notes:
01 -
If the dough feels too stiff after refrigeration, let it sit out for a few minutes to soften before rolling.
02 -
Spread the dulce de leche evenly to make sure the filling layers properly without spilling.