Coconut Tart using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into a slice of paradise with this decadent coconut pie that’s as rich in flavor as it is in history! Originating from the tropical coasts where coconuts sway in the breeze, this pie combines the creamy sweetness of coconut milk, the chewy texture of grated coconut, and a splash of dark rum for that little kick. Did you know that coconut has been a staple in many cultures for centuries, revered not just for its taste but also for its versatility? This pie is a celebration of all things coconut, making it the perfect dessert to transport your taste buds to a sunny beach, even if you're stuck in a winter wonderland! So, gather your ingredients and let’s bake up some sunshine!
Ingredients
- 170 g Flour t55
- 75 g Salted butter
- 150 g Granulated sugar
- 3 Eggs
- 200 g Grated coconut
- 400 g Milk
- 50 g Butter
- 1 Vanilla sugar
Steps
Shortcrust Pastry
- Add 150 g of flour t55, 75 g of salted butter, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Form a ball and wrap it in cling film.
- Setaside the dough in a fridge during 30min.
Coconut Cream Filling
- Wash the food processor bowl.
- Add 200 g of grated coconut in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 8.
- Add 400 g of milk, 100 g of granulated sugar, 2 eggs, 20 g of flour t55, 50 g of butter, 1 vanilla sugar in the food processor bowl.
- Mix manual: 12:00min / 90°C / Speed 3.
Tart Assembly
- Preheat the oven at 180°C.
- Roll out the shortcrust pastry.
- Line a tart pan with the pastry.
- Pour the content of the food processor bowl in a baking dish.
Baking
- Cook in the oven at 180°C during 30min.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
- Let cool before serving.
- Serve Cold.
