Portuguese Coconut Tart Recipe | Chewy Crustless Dessert
Why You Will Love This Recipe
Get ready to indulge in a delicious portuguese coconut tart that’s super easy to make! This crustless treat has a chewy texture, thanks to a secret ingredient: orange jam. The zesty citrus adds a delightful twist to the rich coconut and egg filling. Bake it until it’s golden brown, and you’ll have a dessert that’s sure to impress at any gathering. Trust me, it’s a must-try for coconut lovers!
Tips for Success
• For a richer flavor, consider adding a teaspoon of vanilla extract or almond extract to the egg mixture before baking. This will enhance the overall taste of the tart.
• To avoid a rubbery texture, be careful not to overbeat the eggs. Mix until just combined, as overmixing can incorporate too much air and lead to a tough dessert.
• Ensure your shredded coconut is unsweetened and fresh. If using dried coconut, soak it in warm water for about 20 minutes to rehydrate it before mixing, which will improve the texture of the tart.
Frequently Asked Questions
Can I use sweetened shredded coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut, but keep in mind that it will increase the overall sweetness of the tart. You may want to reduce the amount of sugar in the recipe to balance the sweetness.
How should I store leftover portuguese coconut tart?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze slices of the tart for longer storage, up to 2 months. Thaw in the refrigerator before serving.
What should I do if my tart doesn't set properly after baking?
If your tart doesn't set, it may need more baking time. Check it every few minutes after the initial 25 minutes. The tart is done when the top is golden and a toothpick inserted in the center comes out clean. If the texture is still very wet, return it to the oven until it sets.
Recommended Drink Pairings
- Port Wine: The sweetness of port wine complements the coconut and orange flavors in the tart.
- Coconut Water: A refreshing choice that enhances the coconut taste without overpowering the dessert.
- Chai Tea: The spices in chai tea provide a warm contrast to the sweetness of the tart.
- Prosecco: The light bubbles and slight sweetness of prosecco pair well with the chewy texture of the tart.
- Orange Juice: Fresh orange juice mirrors the orange jam in the recipe, creating a cohesive flavor profile.
Equipment:
Directions
- Preheat the oven to 350°F (180°C).
- Line a 9x2 inch (23x5 cm) tart pan with parchment paper.
- Beat the eggs with the sugar using a whisk until fully incorporated without overbeating.
- Add the orange jam and mix until smooth.
- Fold in the shredded coconut and stir until you achieve a homogeneous mixture.
- Pour into the prepared pan and bake for about 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Remove from the oven, allow to cool completely in the pan, and unmold.
Adapted from a Recipe by: Receitas de Portugal
Nutritional Facts (Per Serving)
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