Coconut Buttermilk Tart
Sweet Dough
Recipe
9 tablespoons unsalted butter at room temperature
1 cup plus 2 tablespoons confectioner’s sugar
13/4 cups all- purpose flour
¼ teaspoon salt
1 large egg lightly beaten
Method
In a mixer combine the butter and sugar and cream
Add the lightly beaten whole egg
Add the sifted flour and salt and incorporate
Form the dough into a ball and allow to rest refrigerated for at least 1 hour
Once the dough has rested roll out the dough and line a fluted 10 inch tart shell (note the ones with the removable bottom are the easiest to work with once the tart has been cooked and cooled)
Blind bake the tart shell for 5 – 7 minutes at 400 degrees
While the tart shell is cooling reduce the oven heat to 350 degrees
Coconut Tart Filing
Recipe
1 ½ cup sugar
1 tablespoon flour
¼ teaspoon baking soda
¼ teaspoon salt
3 eggs
1 cup buttermilk
4 tablespoons melted butter
1 teaspoon vanilla extract
1 ½ cup sweetened shredded coconut
Method
Whisk the eggs with the sugar until light and frothy
Add the flour, baking soda and salt and whisk until mixed
Add the buttermilk, melted butter and vanilla and mix
Sprinkle ½ the coconut on the bottom of the blind baked pastry shell and fill with the custard mixture.
Top with the remaining coconut
Bake at 350 degrees for 30 – 40 minutes or until the coconut is lightly browned and the custard lightly set
Allow the tart to cool for 30 minutes before serving
► Recipe Overview