Nordic-Inspired Coconut Tart

Ingredients

While the original Cocada Amarela is a sweet coconut pudding, this Nordic adaptation transforms it into a coconut tart with a nutty almond crust. The addition of cardamom and maple syrup infuses the dish with Nordic flavors, giving it a unique twist. We alse have the original recipe for Cocada amarela, so you can check it out.

• For the crust: For the crust:
• 1 cup (120g) almond flour 1 cup (120g) almond flour
• 1 cup (90g) rolled oats 1 cup (90g) rolled oats
• 1/4 cup (55g) unsalted butter, melted 1/4 cup (55g) unsalted butter, melted
• 2 tablespoons (30ml) maple syrup 2 tablespoons (30ml) maple syrup
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• Pinch of salt Pinch of salt
• For the filling: For the filling:
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 3 large eggs 3 large eggs
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 26g, 16g
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a tart pan.
2. 2.
   In a mixing bowl, combine the almond flour, rolled oats, melted butter, maple syrup, ground cardamom, and salt. Mix until well combined.
3. 3.
   Press the mixture evenly into the greased tart pan, covering the bottom and sides. Place it in the refrigerator to chill for 15 minutes.
4. 4.
   In a separate bowl, whisk together the coconut milk, granulated sugar, eggs, vanilla extract, and almond extract until smooth.
5. 5.
   Pour the filling into the chilled tart crust and spread it evenly.
6. 6.
   Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
7. 7.
   Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Almond flour — Make sure to use blanched almond flour for a finer texture in the crust.
• Coconut milk — Use full-fat coconut milk for a rich and creamy filling.

Tips & Tricks

• For a more pronounced Nordic flavor, sprinkle some crushed cardamom seeds on top of the tart before serving.
• Serve the tart chilled for a refreshing dessert experience.
• If you prefer a sweeter tart, you can increase the amount of maple syrup in the crust or add a drizzle of honey on top.

Serving advice

Serve each slice of the Nordic Coconut Tart with a dollop of whipped coconut cream and a sprinkle of toasted almond flakes for an extra touch of indulgence.

Presentation advice

Garnish the tart with edible flowers, such as pansies or violets, to add a pop of color and a touch of elegance to the presentation.