Tarta De Coco Coconut Tart

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.

2. In a large bowl, combine the flour, shredded coconut, and sugar. Mix well to ensure the ingredients are evenly distributed.

3. Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.

4. Beat the egg in a small bowl and add it to the mixture. Stir until the dough comes together and forms a ball. If the dough seems too dry, you can add a tablespoon of cold water.

5. Press the dough into the greased tart pan, making sure it covers the bottom and sides evenly. You can use the back of a spoon or your fingers to smooth out the surface.

6. Place the tart pan in the preheated oven and bake for about 20-25 minutes, or until the crust is golden brown.

7. While the crust is baking, prepare the coconut filling. Coconut filling:

8. In a medium bowl, combine the shredded coconut, sweetened condensed milk, coconut milk, vanilla extract, and a pinch of salt. Mix until well combined.

9. Once the crust is golden brown, remove it from the oven and pour the coconut filling into the tart shell, spreading it evenly.

10. Return the tart to the oven and bake for an additional 15-20 minutes, or until the coconut filling is set and lightly golden on top.

11. Allow the Tarta De Coco to cool in the pan for about 15 minutes before carefully removing it from the pan and transferring it to a wire rack to cool completely.

12. Once cooled, slice the tart into wedges and serve at room temperature. You can garnish with additional shredded coconut or a sprinkle of powdered sugar for a festive touch.