Ingredients
Method
For the dough:
- 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.
For the filling and baking:
- 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.