The Coconut Crème Brûlée Tart Recipe

Servings:

4-6 people

Ingredients:

• For the Pastry Crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1 egg, lightly beaten (for egg wash)
• For the Coconut Crème Brûlée Filling:
  • 3 large egg yolks
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions:

Preparing the Pastry Crust:

1. In a medium bowl, whisk together flour and confectioners' sugar.
2. Add the cold butter to the flour mixture and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
3. Sprinkle the mixture with a pinch of salt.
4. Gradually add ice water while using a fork to gently mix the dough, working from the outside in.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together into a cohesive mass.
6. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Preparing the Coconut Crème Brûlée Filling:

1. In a medium bowl, whisk together the egg yolks and granulated sugar until pale yellow.
2. Stir in the shredded coconut.
3. Set aside.

Assembling and Baking the Tart:

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch (3 mm).
3. Transfer the rolled-out pastry to a 9-inch tart pan with a removable bottom.
4. Trim any excess pastry from around the edges and press it into place.
5. Prick the bottom of the pastry shell with a fork to prevent it from bubbling during baking.
6. Line the pastry shell with parchment paper, leaving some overhang for easy removal.
7. Fill the pastry shell with pie weights or dried beans.
8. Bake the crust for 15 minutes.
9. Remove the parchment paper and pie weights or beans.
10. In a separate bowl, whisk together the heavy cream, vanilla extract, and the coconut crème brûlée filling mixture until smooth.
11. Pour the coconut custard into the baked pastry shell and smooth out the top.
12. Bake for an additional 20-25 minutes or until the filling is set but still slightly jiggly in the center.
13. Remove from the oven and let cool on a wire rack.

Caramelizing the Sugar:

1. Sprinkle a thin layer of granulated sugar over the cooled coconut custard.
2. Use a kitchen torch to caramelize the sugar, or place the tart under the broiler for 1-2 minutes, watching carefully until the sugar is golden brown.

Serving:

1. Let the tart cool completely on a wire rack before serving.
2. Serve chilled with additional toasted coconut flakes if desired.