Coconut Tart Recipes

Steps:

• Preheat oven to 325 degrees F.
• In an electric mixer fitted with a paddle, mix the eggs, lemon zest, sugar and passion fruit juice on low speed for 1 minute. Stir in the heavy cream, lemon juice and coconut. Pour the mixture into the tart shell and bake for 40 minutes.

Steps:

• Roll out the pastry on a lightly floured work surface and use it to line a 20cm/8-inch loose-bottomed quiche or flan tin, reserving the pastry trimmings. Prick the base of the pastry with a fork and leave to chill in the refrigerator for 30 minutes.
• Mix the syrup, coconut, double cream, grated lemon and lemon juice together in a bowl.
• Pour the mixture into the pastry case and decorate the tart with a lattice pattern from the pastry cuttings if you wish.
• Bake in a preheated oven, 190C/375F for about 35-40 minutes, or until the filling is just set and looks golden brown.
• Leave the tart to cool slightly in the tin, then serve.

Steps:

• Preheat the oven to 350°F.
• In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
• In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
• Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
• Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
• When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
• Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.

Steps:

• Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
• In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
• To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
• Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
• Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.

Steps:

• Make tart:
• 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.
• Meanwhile, preheat oven to 375°F with rack in middle.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. 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.
• Whisk together milk, eggs, yolk, confectioners sugar, and salt in a large bowl until smooth, then stir in coconut.
• Pour filling into hot tart shell and spread evenly with a fork. 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.

Steps:

• Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
• With a pastry blender, cut in butter until fine particles form.
• Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
• Set aside 1/3 of the pastry for lattice strips.
• On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
• Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
• Bake in a 325*F oven for 8 minutes.
• Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
• Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
• Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
• Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
• Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
• Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
• Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.