Can I use unsweetened shredded coconut?
Yes, but you might want to add an extra tablespoon or two of sugar to the coconut filling to compensate for the lack of sweetness.
DESSERT
Paraguayan Coconut and Dulce de Leche Tart
This delightful Paraguayan Coconut and Dulce de Leche Tart features a rich, creamy coconut filling nestled in a buttery crust, all topped with a luscious layer of dulce de leche. It's a perfect dessert for any occasion, offering a taste of South American sweetness.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Add 1 egg yolk and 2 tablespoons cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
02
On a lightly floured surface, roll out the chilled dough and carefully press it into a 9-inch tart pan with a removable bottom. Trim any excess dough from the edges.
03
In a medium bowl, whisk together 1 can sweetened condensed milk and 1 1/2 cups shredded coconut until well combined. Pour this coconut filling into the prepared tart crust.
04
Bake the tart in an oven preheated to 350°F (175°C) for 30-35 minutes, or until the crust is golden brown and the coconut filling is set and lightly golden on top.
05
Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, gently spread 1/2 cup dulce de leche evenly over the top of the coconut filling.
06
Refrigerate the tart for at least 1 hour to allow the dulce de leche to set and the tart to firm up before serving.
About This Recipe
This delightful Paraguayan Coconut and Dulce de Leche Tart features a rich, creamy coconut filling nestled in a buttery crust, all topped with a luscious layer of dulce de leche. It's a perfect dessert for any occasion, offering a taste of South American sweetness.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, toast the shredded coconut lightly in a dry pan before adding it to the filling. This will enhance its nutty aroma. Ensure the tart is completely cooled before adding the dulce de leche to prevent it from melting and running.
Easy Substitutions
If you can't find dulce de leche, you can make your own by simmering a can of sweetened condensed milk in a pot of water for 2-3 hours, ensuring the can is always submerged. Alternatively, a thick caramel sauce can be used. For the crust, you can use a store-bought pie crust for convenience.
Storage & Reheating
Store the Paraguayan Coconut and Dulce de Leche Tart in an airtight container in the refrigerator for up to 3-4 days. It is best served chilled.
Serving Suggestions
Serve slices of this tart with a dollop of whipped cream, a sprinkle of toasted coconut flakes, or a side of fresh berries. It pairs wonderfully with a cup of strong coffee or a glass of chilled milk.
Common Mistakes
1. Overworking the dough: This can lead to a tough crust. Mix just until the dough comes together. 2. Not chilling the dough: Chilling helps prevent the crust from shrinking during baking. 3. Not cooling the tart completely before adding dulce de leche: This will cause the dulce de leche to melt and become runny. 4. Overbaking the filling: The coconut filling should be set but still moist, not dry and crumbly.
Frequently Asked Questions
Can I freeze this tart?
While you can freeze the baked tart (without the dulce de leche layer), the texture of the coconut filling and crust may change slightly upon thawing. It's best enjoyed fresh or refrigerated.
What kind of tart pan should I use?
A 9-inch tart pan with a removable bottom is ideal for easy removal and a clean presentation.
MORE TO KNOW
The key to a perfect tart crust is to work quickly with cold butter. This prevents the butter from melting and developing gluten, which can lead to a tough crust. If your kitchen is warm, you can chill your flour and mixing bowl before starting. When pressing the dough into the tart pan, aim for an even thickness to ensure uniform baking. The dulce de leche layer should be spread gently to avoid disturbing the set coconut filling.
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