Happy Cinco de Mayo!
Today is another one of my favorite holidays. Why, you ask?
Well who doesn’t like to eat copious amounts of guacamole and drink too many margaritas?
For this Holiday Recipe Club I decided the ingredients would be chorizo, dulce de leche and tomatoes.
As you can see, I decided to use dulce de leche. It reminds of the first time I went to Mexico.
They had these candies at the hotel we were staying at. They tasted like dulce de leche but were chewy like caramels. Anyone know what I’m talking about?
Anyways…this tart is creamy, nutty, crunchy, and all sorts of deliciousness. But be warned, it is rich!
Half a piece of this stuff and I was satisfied. Maybe a tart margarita or spicy chorizo taco will cut the richness?
Want to join the Holiday Recipe Club? Contact me here! And don’t forget to check out the other participant’s recipes!
Dulce de Leche Coconut Tart
Recipe adapted from Seashells & Sunflowers
Ingredients:
- 2 cups flour
- 1 tsp baking powder
- 1/2 cup sugar
- 1/4 tsp salt
- 1 stick butter, chilled and cubed
- 1 egg + 1 yolk
- 1 tsp vanilla
- 3 cups unsweetened shredded coconut
- 2 eggs
- 1/2 cup sugar
- 1/3 cup cream
- 1 can dulce de leche
To Make the Tart:
- In a large bowl mix together the 2 cups flour, 1 tsp baking powder, 1/2 cup sugar and salt. Drop in the cubed butter and mix together until it resembles coarse crumbs. (I use my hands for this).
- Add the egg, yolk and vanilla. Mix it all together then dump it all out onto a nonstick surface and knead it together until it comes together. Wrap it in plastic and keep in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 degrees F. Grease your tart pan. I like to use my pan with a removable bottom.
- Mix together the coconut, eggs, 1/2 cup sugar, 1/3 cup cream. Set aside.
- Take out the crust and press it into your tart pan. Spread the dulce de leche in an even layer over the crust then top with the coconut mixture.
- Bake the tart for 35-50 minutes, or until the coconut mixture is set and the crust is nicely browned. Allow to cool to room temperature before cutting. Keep in the fridge for up to 3 days.
About bigfatbaker
This looks AH-MAZING! How about we make a trade? You can have the healthy quinoa I made and I can gorge on this dulce de leche heaven.
Beautiful tart and the coconut sounds like a perfect flavor match!
Stunning! I want this! Coconut and cream can do no wrong.
I think you have a typo:
“Item 4. Mix together the coconut, eggs, 1/2 cup sugar, and 1/3 cup sugar. Set aside.” <– sugar and cream, right? See I actually read the recipes on things I am tempted by and I am tempted!
Yes!! Thank you Averie! It should be fixed now
I’ll take a slice and a big mug of coffee please! Yummy
YUM!!! So rich and fabulous!!! Another wonderful Holiday Recipe Club dessert, Erin
Wow Erin – this looks fantastic! I am totally going to have to bookmark this one for a special occasion!
Yum Erin! Your tart looks out of this world!!!
This looks SOOOOOO good, Erin! Thank you once again for hosting! And happy cinco de mayo!
This looks so tasty. I have to admit to never having tried dulce de leche. The fact that is has coconut makes it the recipe to try. Love it.
Looks delicious Erin! I love coconut desserts! Thanks for hosting the hop – looks like quinoa was the flavour of the month. Maybe I started a craze with my quinoa salad for the Buddha’s Birthday HRC post
I’m curious as to why dulce de leche is a cinco de mayo ingredient? We don’t use it over here but when I googled it it said it was a portuguese ingredient.
The first time I ever had it was in Mexico so it’s kind of what I think of when I think of Mexican desserts (other than wedding cookies). I don’t know about it being a big portuguese ingredient. I’ve seen it all over Mexico, different islands in the caribbean and different parts of South America. I think it’s just a latin american type of thing – maybe not specific to Mexico, but still SO delicious!
Cool, good to learn some new things. I’ve never used it (and probably never will since it’s not vegan!), I’m not even sure where I would get it over here. Great hop! Looking forward to the next one!
Delicious looking~so creamy! What a great choice!
That looks fantastic! I love dulce de leche! I love that first shot…. caramel heaven!!!
I bet this tastes supreme! I bet the unshredded coconut also added some nice crunch. Coconut and dulce de leche! You are a genius!
Oh my, that tart is heavenly! Love all the caramel deliciousness!
I would be all over this if I actually baked anything. I think I just need a big scoop of vanilla ice cream to top it off.
Oh please, I saw your bread! You are a fabulous baker!
Holy cow I want the whole tart!!!! It looks absolutely gorgeous and sooooo soooo good.
Yum! I want that in my belly
“Happy Cooking”