Bahamian Coconut Tart

Ingredients

The Bahamian Coconut Tart is an adaptation of the Portuguese Pastel de Tentúgal. While the original dish features a rich egg custard filling, the Bahamian version incorporates coconut milk to infuse the tart with tropical flavors. Additionally, the crust of the Bahamian Coconut Tart may be slightly different, incorporating local ingredients and techniques to give it a unique Bahamian twist. We alse have the original recipe for Pastel de Tentúgal, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) 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 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 40g, 22g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
2. 2.
   Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
5. 5.
   In a separate bowl, whisk together the coconut milk, sugar, eggs, and vanilla extract until well combined.
6. 6.
   Pour the coconut custard mixture into the prepared tart shell.
7. 7.
   Bake for 35-40 minutes, or until the tart is set and the crust is golden brown.
8. 8.
   Remove from the oven and let it cool completely. Sprinkle shredded coconut on top for garnish.
9. 9.
   Serve chilled and enjoy the tropical flavors of the Bahamian Coconut Tart.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the filling.
• Shredded coconut — Toast the shredded coconut before garnishing the tart to enhance its flavor and add a slight crunch.

Tips & Tricks

• For a more pronounced coconut flavor, substitute some of the regular sugar with coconut sugar.
• If you prefer a smoother texture, strain the coconut custard mixture before pouring it into the tart shell.
• Serve the Bahamian Coconut Tart with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgence.
• To add a tropical twist, sprinkle some lime zest on top of the tart before serving.
• Experiment with different crust variations by incorporating crushed graham crackers or ground almonds.

Serving advice

Serve the Bahamian Coconut Tart chilled for the best taste and texture. Cut it into elegant slices and present it on a dessert plate. Optionally, garnish each slice with a sprinkle of powdered sugar and a fresh mint leaf for a touch of elegance.

Presentation advice

To enhance the presentation, serve the Bahamian Coconut Tart on a decorative dessert platter. You can also drizzle a caramel or chocolate sauce on the plate before placing the tart slice for an artistic touch. Add a tropical flair by decorating the plate with edible flowers or a pineapple slice.