Maldivian Coconut Tart

Ingredients

The Maldivian Coconut Tart differs from the original Melktert in terms of its main ingredient and flavor profile. While the Melktert is made with milk and has a more traditional European taste, the Maldivian Coconut Tart replaces the milk with coconut milk, giving it a distinct tropical flavor that is characteristic of Maldivian cuisine. Additionally, the Maldivian version incorporates the use of cinnamon as a topping, adding a warm and aromatic element to the tart. We alse have the original recipe for Melktert, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1 pre-made pie crust 1 pre-made pie crust

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the coconut milk, sugar, flour, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
3. 3.
   In a separate bowl, whisk the eggs and vanilla extract together. Slowly pour the hot coconut milk mixture into the bowl, whisking continuously to prevent the eggs from curdling.
4. 4.
   Pour the mixture back into the saucepan and cook over low heat for an additional 2-3 minutes, until it reaches a custard-like consistency.
5. 5.
   Remove the saucepan from heat and let the filling cool slightly.
6. 6.
   Roll out the pre-made pie crust and line a tart pan with it. Trim any excess dough.
7. 7.
   Pour the coconut filling into the prepared crust and smooth the top with a spatula.
8. 8.
   Sprinkle the ground cinnamon evenly over the filling.
9. 9.
   Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.
10. 10.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the filling.
• Pie crust — If you prefer a homemade crust, you can make a coconut-infused crust by substituting some of the butter with coconut oil.

Tips & Tricks

• For an extra tropical touch, you can add a handful of shredded coconut to the filling before baking.
• Serve the tart chilled for a refreshing dessert on hot summer days.
• If you prefer a stronger cinnamon flavor, you can sprinkle a bit more cinnamon on top of the tart before serving.
• To make the tart more visually appealing, you can garnish it with toasted coconut flakes or a dusting of powdered sugar.
• This tart can be made ahead of time and refrigerated for up to 2 days. Just make sure to cover it well to prevent it from drying out.

Serving advice

Serve the Maldivian Coconut Tart chilled or at room temperature. It pairs well with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgent treat.

Presentation advice

To enhance the presentation of the Maldivian Coconut Tart, dust the top with a light sprinkle of cinnamon or garnish with a few fresh mint leaves. Serve it on a decorative plate or cake stand to showcase its tropical allure.