Jamaican Coconut Tart

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 2 cups (200g) grated coconut 2 cups (200g) grated coconut
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 26g (15g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the grated coconut, brown sugar, granulated sugar, ground nutmeg, and vanilla extract for the filling. Mix well until all the ingredients are evenly incorporated.
5. 5.
   On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
6. 6.
   Press each pastry circle into a greased tart or muffin tin, ensuring the dough covers the bottom and sides.
7. 7.
   Fill each pastry shell with the coconut filling, leaving a small border around the edges.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the pastry turns golden brown and the coconut filling is slightly caramelized.
9. 9.
   Remove from the oven and allow the tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
10. 10.
    Serve the Jamaican Coconut Tarts at room temperature and enjoy the tropical flavors!

Treat your ingredients with care...

• Grated coconut — If fresh grated coconut is not available, you can use unsweetened desiccated coconut as a substitute. Ensure it is finely grated for a smooth filling.
• Nutmeg — For the best flavor, use freshly grated nutmeg instead of pre-ground nutmeg. It adds a delightful warmth to the filling.
• Vanilla extract — Opt for pure vanilla extract to enhance the overall taste of the tart.

Tips & Tricks

• To achieve a flaky pastry, make sure the butter is cold and handle the dough as little as possible.
• For a more pronounced coconut flavor, lightly toast the grated coconut before adding it to the filling.
• If you prefer a sweeter tart, increase the amount of sugar in the filling according to your taste.
• Serve the Jamaican Coconut Tarts with a sprinkle of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
• These tarts can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Jamaican Coconut Tarts as a delightful dessert after a Jamaican-inspired meal. They can also be enjoyed as a sweet treat with a cup of tea or coffee.

Presentation advice

Arrange the Jamaican Coconut Tarts on a serving platter, garnishing them with a sprinkle of toasted coconut flakes or a dusting of powdered sugar. The golden brown pastry and the moist coconut filling will create an inviting visual appeal.