Prepare to fall head over heels for this Dulce de Leche and Coconut Tart, a dessert that combines the rich, caramel sweetness of dulce de leche with the tropical, nutty flavor of coconut. This recipe features a homemade crust infused with lemon zest, filled with a generous layer of thick dulce de leche, and topped with a crispy coconut crust. It’s a dessert that promises a harmonious blend of textures and flavors, making it an irresistible treat for any occasion.
Why You’ll Love This: The combination of dulce de leche and coconut in this tart offers a perfect balance of sweetness and texture. The lemon-zested pastry base adds a hint of citrus that cuts through the richness, creating a well-rounded flavor profile. The coconut topping provides a delightful crunch that contrasts beautifully with the smooth dulce de leche filling. It’s a sophisticated dessert that’s surprisingly easy to make, yet impressive enough for special occasions.
Perfect Occasion: This Dulce de Leche and Coconut Tart is perfect for celebrations, holidays, or as a decadent finish to a dinner party. It’s also a fantastic treat to enjoy with a cup of coffee or tea, making it a great choice for brunches or afternoon gatherings. Whether you’re looking to indulge your sweet tooth or impress your guests, this tart is sure to be a hit.
Preparation Tips:
- Chill the dough in the refrigerator to make it easier to handle and to prevent shrinking during baking.
- Prick the bottom of the tart shell with a fork before baking to prevent it from puffing up.
- Allow the tart to cool completely before chilling in the refrigerator. This step ensures the filling sets properly, making it easier to slice.
For the Crust:
- 300g flour
- Zest of 1 lemon
- A pinch of salt
- 40g sugar
- 150g cold butter
- 2 cold eggs
For the Filling:
- 500g firm dulce de leche
For the Coconut Topping:
- 150g shredded coconut
- 200g sugar
- 1 egg
- 60cc heavy cream
- Mix flour, lemon zest, sugar, and butter in a bowl until crumbly. Add eggs and combine without overworking the dough. Press the dough together, cover, and chill for at least 30 minutes.
- Preheat the oven to 180°C (356°F).
- On a floured surface, roll out the dough to fit a tart pan, including the sides. Fill with dulce de leche.
- For the topping, combine coconut, sugar, egg, and cream in a bowl. Spread this mixture over the dulce de leche layer gently, allowing space for air.
- Bake for 30 minutes. Let the tart cool completely, then refrigerate for 4 hours before serving.
Enjoy this decadent Dulce de Leche and Coconut Tart, a dessert that pairs the creamy luxury of dulce de leche with the exotic sweetness of coconut, all encased in a buttery, lemon-scented crust.
