Coconut tart


Like the Chococo Cake, we baked this tart so many times in the past that we never had to write the recipe down! We knew it by heart. But time has passed and I almost forget how to bake it... almost! After many failures, 3 weeks of coconut tart for breakfast and snacking, I finaly found the recipe. Here it is:


Shortbread crust:

- 2 cup + 2 tbsp flour

- 1/2 cup softened butter

- 2/3 cup icing sugar

- 1 yolk

- 1/4 cup water or milk

- 1 pinch of salt

For the filling:

– 4 eggs

– 1/3 cup + 1 tbsp sugar

– 3/4 cup flour

– 1 1/3 cup coconut

– 1 tbsp baking powder

– 1 vanilla bean

– 3 tsp butter


- For the crust: combine together with your hands the flour and the softened butter. Then add the salt, the sugar, the yolk and the water. Set aside in the fridge for 1 hour with plastic film.

– For the filling: combine the ingredients and stir well.

– Roll the dough finely, prick the bottom evenly with a fork and pour the filling.

– Cook in the oven for about 15 minutes at 350°F. The tart should be golden.

With some ice cream or whipped cream... it is perfect! We hope you will enjoy this childhood tart, full of coconut flavor.