<- Back To Recipes
Coconut Macaroon and Strawberry Eclair Tart

2023-02-20 - Written by: Emily J. Miller

dessert French-inspired coconut strawberries

Coconut Macaroon and Strawberry Eclair Tart

A sweet and elegant tart combining the flavors of coconut macaroons and strawberry eclairs.

Coconut Macaroon and Strawberry Eclair Tart

Introduction

This unique tart combines the textures and flavors of coconut macaroons and strawberry eclairs, creating a sweet and elegant dessert perfect for special occasions. The crispy pastry crust is filled with a creamy coconut custard, topped with toasted coconut flakes, and finished with layers of delicate strawberry eclairs.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shredded coconut
  • 1 can full-fat coconut milk
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup sliced strawberries
  • 1 package frozen puff pastry, thawed

Instructions

Make the Pastry Crust

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine butter, sugar, eggs, flour, and salt. Mix until a dough forms.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Coconut Custard

  1. In a medium saucepan, whisk together coconut milk, powdered sugar, and vanilla extract.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  3. Remove from heat and stir in shredded coconut. Let cool to room temperature.

Assemble the Tart

  1. Roll out the chilled pastry dough to a thickness of about 1/8 inch (3 mm).
  2. Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom.
  3. Pour the cooled coconut custard into the pastry shell.
  4. Arrange the sliced strawberries on top of the custard in a pattern.

Make the Strawberry Eclairs

  1. On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch (3 mm).
  2. Cut out long strips, about 1 inch (2.5 cm) wide.
  3. Bake the pastry strips in the preheated oven for 15-20 minutes or until golden brown.

Finish the Tart

  1. Arrange the baked pastry strips on top of the tart in a pattern, leaving small gaps between them.
  2. Drizzle with melted chocolate (optional).

Variations and Tips

  • To make individual tarts, use mini muffin tin cups instead of a large tart pan.
  • For an extra crispy pastry crust, chill it in the refrigerator for 30 minutes before baking.
  • You can also add other flavors like lemon or orange zest to the coconut custard.

Note: This recipe is entirely fictional and not meant to be actually prepared. It's just a generated example of what the output could look like.