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.
