Tarte de Coco com Leite Condensado: A Sweet Delight for Coconut Lovers
If you are a fan of the rich, satisfying flavor of coconut mixed with the creamy sweetness of condensed milk, then a “Tarte de Coco com Leite Condensado” (Coconut Tart with Condensed Milk) should be your next baking project. This dessert is a beloved treat in many cultures, particularly in Portuguese-speaking countries. With its buttery crust, lusciously creamy coconut filling, and a hint of a golden top, it makes for a perfect dessert for any occasion. In this blog post, we will guide you through everything you need to know about making a delicious Tarte de Coco com Leite Condensado from scratch.
What is a Tarte de Coco com Leite Condensado?
This delightful dessert combines a flaky pastry crust with a rich filling made primarily from shredded coconut and sweetened condensed milk. The result is a sweet and slightly chewy filling encased in a tender crust, making for a perfect balance of textures and flavors. It is a popular dessert in places such as Brazil and Portugal, where both coconut and condensed milk are staples in traditional cuisine.
Ingredients for Tarte de Coco com Leite Condensado
To make a Tarte de Coco com Leite Condensado, you will need the following ingredients:
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/4 cup granulated sugar
- 1 egg yolk
- A pinch of salt
- 3-4 tablespoons ice water
For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk (you can also use regular milk if coconut milk is unavailable)
- 2 large eggs
- 1 1/2 cups sweetened shredded coconut (plus extra for sprinkling on top if desired)
How to Make Tarte de Coco com Leite Condensado
Follow these step-by-step instructions to make your Tarte de Coco com Leite Condensado at home:
1. Preparing the Crust:
- In a food processor, combine the all-purpose flour, granulated sugar, and a pinch of salt. Pulse a few times until well mixed.
- Add the cold, cubed butter to the flour mixture and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, and pulse until the dough just starts to come together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan and trim any excess dough with a knife.
- Prick the bottom of the dough with a fork, line the crust with parchment paper, and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool slightly while you prepare the filling.
2. Making the Filling:
- In a large bowl, whisk together the sweetened condensed milk and coconut milk until well blended.
- Add the eggs to the milk mixture, one at a time, whisking well after each addition until smooth and well combined.
- Stir the shredded coconut into the milk and egg mixture until evenly distributed.
3. Assembling and Baking the Tart:
- Pour the coconut filling mixture into the pre-baked crust.
- Optionally, sprinkle some extra shredded coconut on top for a more intense coconut flavor and a beautiful golden finish once baked.
- Bake in the preheated oven for 30-35 minutes until the filling is set and the top is a light golden brown color.
- Remove the tart from the oven and allow it to cool completely on a wire rack before slicing and serving.
Tips for a Perfect Tarte de Coco com Leite Condensado
- Chill the Dough: Always chill your dough for at least 30 minutes before rolling it out. This helps prevent the crust from shrinking during baking.
- Use Quality Ingredients: For the best flavor, use high-quality sweetened condensed milk and fresh shredded coconut.
- Check for Doneness: The tart is done when the filling is set and no longer jiggles in the center when you gently shake the pan. The top should be a light golden brown color.
- Allow to Cool: This tart is best served at room temperature or cold from the refrigerator. It allows the flavors to meld together and makes slicing easier.
Variations for Tarte de Coco com Leite Condensado
- Chocolate Variation: Add a chocolate twist by mixing in 1/2 cup of melted chocolate into the filling and sprinkling chocolate shavings on top.
- Nutty Crust: Add finely ground nuts such as almonds or macadamia nuts to the crust for added flavor and crunch.
- Fruity Top: Add a layer of sliced banana or pineapple on the bottom of the crust before pouring in the filling for a tropical twist.
Conclusion
The Tarte de Coco com Leite Condensado is a delectable dessert that brings together the tropical flavor of coconut with the creamy sweetness of condensed milk, all nestled in a buttery crust. Whether you are serving it at a special occasion or simply indulging in a sweet treat, this tart is sure to be a hit with anyone who loves rich, flavorful desserts. So, preheat your oven, gather your ingredients, and start making this delicious Tarte de Coco com Leite Condensado today! Happy baking!
