Zanzibari Coconut Tart

Recipe

Zanzibari Coconut Tart

Exotic Zanzibari Delight: Coconut Tart with a Tropical Twist

4.7 out of 5

Indulge in the flavors of Zanzibar with this delectable Coconut Tart. Inspired by the traditional Indonesian Klappertaart, this Zanzibari adaptation combines the richness of coconut with a hint of local spices, creating a dessert that is both familiar and exotic.

Jan Dec
Dessert› Klappertaart
Asian cuisine› Indonesian cuisine
African cuisine› East African cuisine› Tanzanian cuisine› Zanzibari cuisine

Preparation time

20 minutes

Cooking time

35-40 minutes

Total time

1 hour

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free butter and cream substitutes), Gluten-free (if using gluten-free flour)

Allergens

Wheat (gluten), Dairy

Not suitable for

Vegan, Nut-free

Ingredients

While the original Klappertaart from Indonesian cuisine primarily uses condensed milk and a mix of tropical fruits, the Zanzibari adaptation focuses on the essence of coconut. The Zanzibari Coconut Tart incorporates local spices like cardamom and cinnamon, which add a distinct flavor profile to the dessert. Additionally, fresh coconut is used instead of a mix of fruits, giving the tart a unique texture and taste. We alse have the original recipe for Klappertaart, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat: 20g (12g saturated)
  • Carbohydrates: 32g (18g sugars)
  • Protein: 4g
  • Fiber: 2g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a food processor, combine the flour, cold butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
  3. 3.
    Add the egg yolk and continue pulsing until the dough comes together.
  4. 4.
    Press the dough into a tart pan, covering the bottom and sides evenly. Place in the refrigerator for 15 minutes to chill.
  5. 5.
    In a mixing bowl, whisk together the coconut milk, heavy cream, brown sugar, cardamom, cinnamon, and salt until well combined.
  6. 6.
    Sprinkle the grated fresh coconut evenly over the chilled tart crust.
  7. 7.
    Pour the coconut milk mixture over the coconut in the tart crust.
  8. 8.
    Bake in the preheated oven for 35-40 minutes, or until the tart is set and the crust is golden brown.
  9. 9.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

  • Fresh coconut — Use a mature coconut and grate it finely for the best texture in the tart. If fresh coconut is not available, unsweetened desiccated coconut can be used as a substitute.

Tips & Tricks

  • For a more pronounced coconut flavor, toast the grated coconut before adding it to the tart crust.
  • Serve the Zanzibari Coconut Tart chilled for a refreshing dessert experience.
  • Add a sprinkle of ground cinnamon or a dollop of whipped cream on top for an extra touch of indulgence.
  • Experiment with different spices like nutmeg or cloves to customize the flavor profile of the tart.
  • If you prefer a sweeter tart, increase the amount of brown sugar in the filling.

Serving advice

Serve the Zanzibari Coconut Tart as a delightful dessert after a Zanzibari-inspired meal. Cut it into slices and garnish with a sprinkle of toasted coconut or a dusting of powdered sugar. Pair it with a cup of spiced Zanzibari tea for a perfect ending to your culinary journey.

Presentation advice

Present the Zanzibari Coconut Tart on a decorative dessert plate, showcasing its golden crust and creamy coconut filling. Garnish with a sprig of fresh mint or a slice of fresh coconut for an elegant touch. The contrast of colors and textures will make it an eye-catching centerpiece.

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