Tarta De Coco Y Flan (coconut Custard Tart)
Tarta de Coco y Flan, also known as Coconut Custard Tart, is a delightful dessert that combines the rich flavors of coconut and creamy flan. This traditional Nicaraguan treat is perfect for special occasions or as a sweet ending to any meal.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup coconut milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut, toasted (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Press the dough into a 9-inch tart pan, covering the bottom and sides evenly. Prick the bottom with a fork and bake for 15 minutes until lightly golden. Remove from the oven and let it cool.
- In a blender, combine the sweetened condensed milk, evaporated milk, coconut milk, eggs, and vanilla extract. Blend until smooth.
- Pour the coconut custard mixture into the pre-baked tart shell.
- Bake for 30-35 minutes or until the custard is set and the top is golden. Let it cool to room temperature, then refrigerate for at least 2 hours or until ready to serve.
- Before serving, sprinkle the toasted shredded coconut on top of the tart.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 18g
Supplies
9-inch tart pan Food processor Blender
Tools
Oven Baking sheet
Serving suggestions
Serve the Tarta de Coco y Flan chilled, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
Tips & tricks
For a deeper coconut flavor, you can sprinkle some additional shredded coconut on top of the tart before baking.
Cost
$10