Créé avec l’IA
Caribbean Coconut Tart
Ingrédients
4 Portions
- all-purpose flour1 1/4 cups
- unsalted butter, chilled and diced1/2 cup
- granulated sugar1/4 cup
- salt1/4 teaspoon
- ice water1-2 tablespoons
- sweetened condensed milk1 cup
- desiccated coconut1 cup
- large eggs2
- vanilla extract1 teaspoon
- ground nutmeg1/2 teaspoon
- ground cinnamon1/2 teaspoon
- lime zest1 lime
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
- 3
Add 1/2 cup chilled and diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- 4
Sprinkle 1-2 tablespoons of ice water over the mixture and mix until the dough begins to come together. Add water as needed, but do not make the dough too wet.
- 5
Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- 6
Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess from the edges.
- 7
In a separate bowl, whisk together 2 large eggs, 1 cup sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and the zest from 1 lime.
- 8
Stir in 1 cup desiccated coconut until well combined.
