coconut tart


Coconut Tart
a Caribbean Treat


dry coconut

Tart crust:
  • 2 cups all-purpose flour
  • 1/2 teaspoon table salt

  • 8 oz. cold unsalted butter

  • 1 whole egg

Combine flour and salt in a large bowl. Cut in butter using a knife and fork or pastry cutter. Add egg. Stir together until ingredients form a soft dough. Wrap dough in plastic wrap, flatten and let rest in the refrigerator for 1 hour. Unwrap from the plastic. Roll out to 1/8-inch thickness. Place half the dough into the tart pan. Save the rest of the dough for decorating the top of the tart. Bake crust for 5 minutes in an oven preheated to 425 degrees F. Set aside.

dry coconut


Coconut filling:
  • 2 cups grated coconut
  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla essence


Combine coconut, sugar and water in a saucepan. Simmer, stirring occasionally, for 40 to 45 minutes, until mixture turns from milky white to clear. Add essence.

Spoon filling into crust. Cut remaining crust in 3/4 inch strips and crisscross them on top of filling lattice-style. Bake at 375 degrees for 15 to 20 minutes, or until the crust is a toasty brown.