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.

Tarta De Coco Y Flan (coconut Custard Tart)

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

  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
  3. 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.
  4. In a blender, combine the sweetened condensed milk, evaporated milk, coconut milk, eggs, and vanilla extract. Blend until smooth.
  5. Pour the coconut custard mixture into the pre-baked tart shell.
  6. 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.
  7. 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