Quirky Foodster

Desserts

Anguillian Coconut Tart

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30 min (plus 30 min chilling)
Prep
55 min
Cook
8
Servings

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Ingredients

  • - Pastry:
  • - 250 g (2 cups) all-purpose flour
  • - 125 g (1/2 cup plus 1 tbsp) cold butter, cubed
  • - 30 g (2 tbsp) granulated sugar
  • - 1 large egg
  • - 2-3 tbsp cold water
  • - Filling:
  • - 300 g (3 1/2 cups) desiccated coconut
  • - 200 ml (3/4 cup plus 1 tbsp) coconut milk
  • - 150 g (3/4 cup) granulated sugar
  • - 2 large eggs
  • - 1 tsp vanilla extract
  • - 1/2 tsp ground nutmeg
  • - 1/4 tsp ground cinnamon

Method

  1. For the pastry, rub the cold butter into the flour and sugar until the mixture resembles fine breadcrumbs. Add the egg and enough cold water to bring the dough together. Wrap and chill for 30 minutes.
  2. Preheat the oven to 190°C (375°F). Roll out the pastry and line the tart tin, trimming excess edges. Prick the base with a fork, line with baking paper and baking beans, and blind bake for 12 minutes. Remove the beans and paper and bake for a further 5 minutes until lightly golden. Set aside.
  3. For the filling, combine the desiccated coconut, coconut milk, sugar, eggs, vanilla, nutmeg and cinnamon in a bowl and mix well.
  4. Pour the coconut filling into the pre-baked tart shell, spreading evenly.
  5. Reduce the oven to 170°C (340°F) and bake for 30-35 minutes until the filling is set and lightly golden on top.
  6. Cool completely on a wire rack before slicing.

Introduction: Coconut tart is a beloved treat across Anguilla, often baked for church fundraisers, family gatherings and the island’s food festivals.

Cultural Background: Coconut tart is a beloved treat across Anguilla, often baked for church fundraisers, family gatherings and the island’s food festivals. A short, buttery pastry shell is filled with a sweet, spiced coconut custard, reflecting the abundance of coconut across Caribbean islands.

Tips: Blind baking the pastry first prevents a soggy base once the moist coconut filling is added. Cover the tart edges with foil partway through baking if they begin to brown too quickly.

Variations: Add a layer of guava or pineapple jam beneath the coconut filling for a fruitier variation found in some island households. For individual tartlets, divide the pastry and filling among small tart tins and reduce the baking time to 20-22 minutes.

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Best served at room temperature or lightly warmed in an oven at 150°C (300°F) for 8-10 minutes.

Nutrition: Calories: 390 kcal | Protein: 6 g | Carbohydrates: 34 g | Fat: 26 g | Fibre: 4 g | Sodium: 95 mg

FAQs:

Q: Can I use sweetened shredded coconut instead of desiccated? A: Yes, but reduce the added sugar slightly to balance the sweetness. Q: Why did my filling not set? A: The tart likely needs a few extra minutes of baking; the centre should only have a slight wobble when done, firming up further as it cools.
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