No one will be able to resist this coconut and dulce de leche tart. It’s that simple. This coconut and dulce de leche tart is an Argentinian recipe that I love. I’m not even from Argentina, but I really love that country. Ever since the TV series Floricienta came out, I’ve been a little obsessed with everything Argentinian to be honest.
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Plus, a few years ago, I was lucky enough to take a family trip where we visited Buenos Aires and Patagonia. Needless to say it was an incredible experience full of breathtaking landscapes, warm people, and, above all, delicious food really. However, if there’s one thing that stole my heart, it was the sweet treats and, as expected, it was dulce de leche. While I was there I had dulde de leche in alfajores, ice cream, pancakes, and even had it by the spoonful. Then I understood why it’s almost a national symbol there. And it makes perfect sense now.
Although I know coconut, just as dulce de leche, is also widely used in Argentina, we do now that it’s an ingredient that divides us all. Meaning it’s very polarizing (you either love it or hate it, there’s no middle ground). But in my opinion the combination of coconut and dulce de leche is simply spectacular.
Indeed this tart is proof: a crispy, golden base, a generous layer of creamy dulce de leche, and lots of coconut on top. Finally, the best part is that, although it looks like a complicated dessert, it’s actually super simple: all you need to do is prepare the crust well and use good quality dulce de leche (of course), and the rest takes care of itself.
Besides it’s one of those desserts that doesn’t need any extra decoration or special presentation, because the flavor speaks for itself. And yes, I’m not going to lie to you, it’s a pretty sweet tart, ha ha ha… but it’s one of those that you enjoy in small bites, one piece today, another tomorrow, and suddenly there’s nothing left in the fridge.
Basically it’s a sweet tart, with all that dulce de leche, which is absolutely wonderful. Seriously, it’s one of those recipes that always makes you look good, because it’s simple, homemade, and delicious at the same time.
It’s one of those recipes that are cozy and make you feel at home. And above all, it will become one of your favorite things to bake!
If you like this recipe, you have to check out our cabsha pie, another Argentinian recipe that you’ll love.
Ingredients
Method
- In a large bowl, add the butter and powdered sugar and beat with an electric mixer or balloon whisk for 2 minutes until the mixture is creamy and fluffy.
- Add the egg and beat for another 30 seconds until fully incorporated. Add the flour and salt and mix with a rubber spatula or your hands until you have a smooth, even dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. It can also be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight before using.
- Preheat the oven to 180°C. Grease a circular cake pan (approximately 25 cm in diameter, preferably with a removable bottom) with a little butter. You can also use a deep square pan (approximately 22 cm wide).
- Once the dough has been refrigerated, roll it out on a clean, floured surface with a rolling pin until it is circular or rectangular (depending on the pan used), slightly larger than the pan, and about 5 mm thick.
- Carefully place the rolled-out dough into the pan and arrange it so that it covers the entire interior. With a knife, trim the edges of the dough that extend beyond the pan and use the scraps to cover any areas of the base that appear thinner. Bake at 350°F for 10 minutes and set aside until needed.
- To make the coconut filling, add the shredded coconut to a large bowl along with the sugar, egg, and whipping cream. Mix with a spoon until everything looks smooth and very moist.
- Separately, add the dulce de leche on top of the pre-baked base (which should already be slightly cool) and spread it evenly with a spoon. Then, pour the coconut filling over the dulce de leche and spread it carefully until it covers the entire surface.
- Bake the tart again at 350°F for 25-30 minutes, until the coconut surface is golden brown. Once ready, remove the tart from the oven and let it cool completely before removing it from the pan. Cut into portions and serve.
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