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Tarta de coco y dulce de leche
Coconut and dulce de leche tart
Argentinian shortcrust tart with dulce de leche under toasted coconut
Ask Argentinians for their favourite tart at a family birthday and this one often wins: a crisp shortcrust spread thickly with dulce de leche, then covered with a coconut, sugar and egg topping that bakes into a golden, chewy crust. Bakeries from Córdoba to Mar del Plata sell it by the slice for the merienda with mate or a café con leche. It is very sweet, so the slices are thin, and it is a good keeper for a few days. Ordinary spreading dulce de leche is the mistake: it runs and bubbles out at the edges. Use the thicker pastry-style kind, sold in Argentina as 'repostero'. Chef's tip: chill the case with the dulce de leche spread on it for 15 minutes before adding the coconut, so the two layers stay distinct.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
- 9 oz plain flour
- ½ tsp baking powder
- 2 ⅛ oz caster sugar
- 4 ½ oz cold butterdiced
- 1 egg
- 1 tsp vanilla extract
For the filling
- 14 oz dulce de lechethick pastry-style (repostero)
For the coconut topping
- 5 ½ oz desiccated coconut
- 4 oz caster sugar
- 2 eggs
- ⅔ oz buttermelted
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Method
0/7 doneStep 1: Rub 4 ½ oz cold butter into 9 oz plain flour, ½ tsp baking powder and 2 ⅛ oz caster sugar. Add 1 egg and 1 tsp vanilla extract and press into a dough. Wrap and chill for 20 minutes.
20 minStep 2: Heat the oven to 350°F (325°F fan). Roll the pastry to 4 mm and line a 24 cm loose-based tart tin. Prick the base and chill for 10 minutes.
10 minStep 3: Line the case with baking paper and baking beans and bake for 12 minutes, then remove the paper and beans and bake for 5 minutes more, until pale golden and dry.
17 minStep 4: Cool slightly, then spread 14 oz dulce de leche evenly over the base. Chill for 15 minutes.
15 minStep 5: Mix 5 ½ oz desiccated coconut, 4 oz caster sugar, 2 eggs and ⅔ oz butter into a thick, damp mixture. Spread it gently over the dulce de leche with a fork, right to the edges.
Step 6: Bake for 20–25 minutes, until the coconut is deep golden on top and firm to the touch.
22 minStep 7: Cool completely in the tin before slicing. Keeps for 4 days at cool room temperature.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 6 g
- Carbs
- 50 g
- Fat
- 19 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tarta de coco y dulce de leche take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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