Coconut Tart

Background

This classic tart balances a crisp crust with a creamy, fragrant center built on tropical notes and gentle spice. The crust is a straightforward pâte sucrée-style dough enriched with unsalted butter, a touch of granulated sugar, and sturdy, dependable all-purpose flour, while the filling leans on the natural sweetness and texture of unsweetened shredded coconut, the lush body of coconut milk and heavy cream, plus custard-setting support from fresh large eggs. Subtle aromatics like vanilla extract, bright lemon zest, and a whisper of ground nutmeg round everything out, with a pinch of salt to sharpen flavor.

Though beloved across island cuisines and European pâtisseries alike, this version keeps technique efficient and precise: a tender, melt-in-the-mouth shell, a custard that slices cleanly yet stays satin-soft, and just enough unsweetened shredded coconut for a gentle chew without heaviness.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) cold, cubed unsalted butter
• 1/3 cup granulated sugar (for the crust)
• 1 egg yolk
• 1–2 tablespoons coconut milk (as needed to bring the dough together)
• 1 1/2 cups unsweetened shredded coconut
• 3/4 cup granulated sugar (for the filling)
• 3 large eggs
• 3/4 cup coconut milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon finely grated lemon zest
• Pinch of ground nutmeg

Preparation

Make the crust

1. In a bowl, whisk together the all-purpose flour, the crust portion of granulated sugar, and salt. Add the cold unsalted butter and cut it in with fingertips or a pastry blender until pea-sized bits remain.
2. Add the egg yolk and drizzle in enough coconut milk to form a soft, cohesive dough that holds when pressed. Gently knead just until it comes together; do not overwork.
3. Flatten into a disk, wrap, and chill for 30 minutes to relax gluten and firm the unsalted butter.
4. On a surface lightly dusted with all-purpose flour, roll the dough into a circle about 1/8 inch thick. Line a 9-inch tart pan, pressing into edges; trim excess and dock the base with a fork.
5. Par-bake at 350°F (175°C) until just set and lightly golden, about 15 minutes. Let cool slightly while you prepare the filling.

Mix the filling

1. In a large bowl, whisk the large eggs with the filling portion of granulated sugar until combined and slightly thickened.
2. Whisk in the coconut milk, heavy cream, vanilla extract, salt, lemon zest, and ground nutmeg until smooth.
3. Fold in the unsweetened shredded coconut so it is evenly distributed.

Assemble and bake

1. Pour the filling into the warm crust and smooth the surface so the unsweetened shredded coconut sits in an even layer.
2. Bake at 350°F (175°C) until the edges are set and the center still has a slight wobble, about 25–30 minutes. If the edges of the crust brown too quickly, shield them with foil.

Cool and finish

1. Cool the tart on a rack until the custard sets fully, at least 1 hour before slicing. For cleaner slices and a more pronounced texture from the unsweetened shredded coconut, chill briefly after cooling.

Serving

Serve at room temperature so the aromas of vanilla extract and the citrus lift from lemon zest bloom. A light dusting of additional toasted unsweetened shredded coconut on top adds gentle crunch. Each slice should reveal a crisp shell from the all-purpose flour and unsalted butter, and a velvety custard built on coconut milk, heavy cream, large eggs, and fragrant accents of vanilla extract, lemon zest, and ground nutmeg, balanced with a pinch of salt.

Tips

• For extra flavor, lightly toast the measured unsweetened shredded coconut in a dry skillet, stirring until pale golden, then cool before folding into the custard.
• If dough cracks while rolling, patch with a bit of softened unsalted butter and a dusting of all-purpose flour, then smooth gently.
• A tiny pinch of extra salt in the filling can heighten the sweetness from the granulated sugar and the richness from the coconut milk and heavy cream.