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En Casa Cooking Space

En Casa Cooking Space

Sweet bites of delight for curious paletes

Coconut and Dulce de Leche Tart

25 April 2019 By Paula

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This Coconut and Dulce de Leche Tart is one of my favorites and an absolute Argentine classic. Very moist, sweet and with a citric touch, it’s the perfect option for any occasion.

Another Argentine classic that you have to try once in your life. This Coconut and Dulce de Leche Tart will definitely bring a smile to anyone. No-sugar crust, lots of dulce de leche in the middle and crumbly citric coconut mix on top. Easy to make, delicious to eat and even better to share.

This Coconut and Dulce de Leche Tart is one of my favorites and an absolute Argentine classic. Very moist, sweet and with a citric touch, it’s the perfect option for any occasion.
High tea material here, yum yum!

Another week goes by and I have another classic recipe to share with you all.

This week is the time for this absolute yummy coconut + dulce de leche combo. If you’ve never tried it, or even never thought of putting these two together, well, let me explain.

This two elements are excellent on their own but combined, my oh my! This combination is so natural and well-balanced as thinking of “strawberries + chocolate”, “apple crumble + ice cream”, “peanut butter + jelly”, for my American friends. Or also “ham + cheese”, “pizza + beer”, “gin + tonic”. You get the gist of it, right?

This Coconut and Dulce de Leche Tart is one of my favorites and an absolute Argentine classic. Very moist, sweet and with a citric touch, it’s the perfect option for any occasion.
This tart goes very well with some nice tea or coffee.

How to make this Coconut and Dulce de Leche Tart

This is a very easy and quick to make recipe, but it has a few tricks which I’ll share with you, of course!

  • For the crust, the butter has to be cold. This way, you’ll get a very flaky base. This particular tart doesn’t require sugar in the crust, as there is already enough sweetness between the dulce de leche and the coconut mix on top.
  • When adding the dulce de leche, it should be at room temperature. It’ll be easier to spread on the unbaked crust. Trust me! In terms of quantity, as a reference, I used 2 cans of condensed milk for this recipe. But you can always add more (never less haha). If you do not have access to store-bought DDL, you can make it at home with condensed milk. You can find a walkthrough here.
  • My own variation of this recipe is adding some orange zest to the coconut. It cuts through all the sweetness and lifts the flavors a lot. You can always opt not to add it.
  • After preparing and spreading the coconut mix, I always make sure to flatten it with a spoon. This will help it be more compact and easy to cut. But by all means, you can make it look rustic and just even it out so you get fluffier and crumblier slices.
This Coconut and Dulce de Leche Tart is one of my favorites and an absolute Argentine classic. Very moist, sweet and with a citric touch, it’s the perfect option for any occasion.
Look at that thick layer of dulce de leche!! Day dreaming…

And the best part is that you can freeze this Coconut and Dulce de Leche Tart for a few months. Which means you can prepare it way in advance for any celebration or event. You just have to thaw it and done! This is what my family usually does for big birthdays or dinners.

This Coconut and Dulce de Leche Tart is one of my favorites and an absolute Argentine classic. Very moist, sweet and with a citric touch, it’s the perfect option for any occasion.
Would you like a bite of this yummy tart?

Have you tried this combination before? Would you give it a go, or too sweet for you?

Don’t forget to leave a comment down below if you try this recipe (and why not, an Uber-style rating? ★★★★★). It not only helps me but also other people that want to try it. You can also tag me on Instagram or Pinterest so I get to check your photos or send them to me privately if you are shy.

Other recipes with dulce de leche:

  • Dulce de Leche and Double Chocolate Bars
  • Argentinean Rogel
  • Boozy Chocolate and Dulce de Leche Truffles
This Coconut and Dulce de Leche Tart is one of my favorites and an absolute Argentine classic. Very moist, sweet and with a citric touch, it’s the perfect option for any occasion.

Coconut and Dulce de Leche Tart

Paula Delapenna
This Coconut and Dulce de Leche Tart is one of my favorites and an absolute Argentine classic. The recipe is super easy to make and the result is out of this world. Very moist, sweet and with a citric touch, it’s the perfect option for any occasion.
5 from 4 votes
Print It Pin It
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Tarts
Servings 15 slices

Ingredients
  

Crust:

  • 100 g unsalted butter cold
  • 250 g self-rising flour
  • 1 egg
  • 50 ml milk

Filling:

  • 200 g shredded coconut
  • 200 g granulated sugar
  • 2 eggs
  • Zest of 1 orange
  • Dulce de leche to taste

Instructions
 

Crust:

  • In a large bowl, add the butter and the flour. With a fork or a dough cutter, mix until the butter is pea-size.
  • Add the egg and milk. With a spatula, keep mixing until you get a smooth dough.
  • Pop into the fridge for 15 minutes.

Filling:

  • In a medium size bowl, mix the coconut, sugar, egg and orange zest until all the coconut is well covered in the mix.

Assembly:

  • Preheat your oven to 180 ºC and spray a 26-cm tart dish with some non-stick spray.
  • On a floured countertop, roll the shortcrust 5-10 mm thick.
  • Lay the shortcrust on the tart dish and spread the dulce de leche.
  • Spread the coconut mix on the dulce de leche and make sure to press it down with a spoon to even it out.
  • Bake for 25-30 minutes, until the coconut is golden brown.
  • Let it cool completely before cutting.

Notes

  • ASSEMBLY: The dulce de leche should be at room temperature, so it’s easier to spread on the shortcrust. As a reference, I used 2 condensed milk cans, but you can put as much as you would like.
  • STORAGE: You can easily store it in an air-tight container at room temperature for 4 days, or a week in the fridge. Or you can also freeze it already baked, cut in squares of any size. You just have to thaw it 30 minutes before eating and done!
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Recipe Rating




Comments

  1. Roci says

    4 December 2020 at 3:00 pm

    5 stars
    Made this recipe for the first time and it is just heaven in your mouth… Very easy to make and everyone loved it!

    Reply
    • Paula says

      7 December 2020 at 10:17 am

      Ahh so glad you all loved it!! It’s an absolute Argentinian classic.
      Thanks for stopping by, Roci!

      Reply
  2. Sil says

    10 September 2019 at 6:32 pm

    5 stars
    Thank youuuu
    My family loved it. They are waiting for me to try something else.
    Paula what do you recommend for kids?

    Reply
    • Paula │ En Casa says

      11 September 2019 at 7:12 am

      I’m so glad your family loved it!! You can try the Chocolate Truffle with Dulce de Leche and Walnuts, without the whisky 🙂 Even you can try making it with the kids. It’s very fun! Let me know how it goes.

      Reply

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Hola!

I’m Paula. Baker by legacy thanks to my grandma and mom, curious by nature. I’ll share all the go-to recipes I’ve learnt from my family back in Argentina and some others I’ve picked up along the way. Some decadent, some healthy-ish. Happy baking!

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Who’s team Pavlova? 🙌🏼 Add dulce de leche and my oh my!!!
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Los días de lluvia piden un toque veraniego 🍓

Quién es fan de la Pavlova? 🙌🏼 Agregale dulce de leche y bomba total! 
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More cake tubs! This time, chocolate sponge + dulc More cake tubs! This time, chocolate sponge + dulce de leche + chocolate buttercream 🍫

These best sellers will come back soon! Some classic flavours and some new. Any ideas/suggestions? 👇🏼
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Más porciones de torta en recipientes! Esta vez, bizcochuelo de chocolate + dulce de leche + buttercream de chocolate 🍫

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Cute, elegant and most importantly, DELICIOUS!
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Divinos, elegantes y por sobre todo, DELICIOSOS!
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