These Coconut and Seville Orange Marmalade Tart is the best option for those that prefer something sweet, but not too sweet. The orange marmalade gives it a bitter touch that is instantly balanced by the sweetness of the crunchy coconut.
As I’ve been lately sharing some decadent and sweet recipes, this week I wanted to show you that we can also bake delicious and not-so-sweet treats here En Casa. 🙂
Besides, if you’ve been following my blog, you’ll notice that the shortcrust used in this recipe is similar to the one in the Pasta Frola or Strawberry and Cream Tart. (If you have no idea I’m referring to, you should definitely check these quick and easy tarts).
Why you’ll love this recipe
- The combination of flavors between the Seville orange marmalade and the sweet coconut is the perfect couple. 🙂
- The shortcrust base can be prepared ahead of time, or even in the freezer.
- It only needs to be thawed/removed from the fridge 15-20 minutes before starting the recipe (considering the 10 chill-minutes the dough needs).
- It’s the perfect option for Sunday breakfast with a yummy coffee or tea.
- You’ll only need a few ingredients, a large bowl and a spatula.
How to make this Coconut and Seville Orange Marmalade Tart
I would lie if I said this Coconut and Seville Orange Marmalade Tart is hard to make. It couldn’t be easier or quicker to put together.
So easy that you can have the shortcrust ready ahead of time. You can even do double recipe and prepare two different tarts/desserts with the same base.
So, once we have the shortcrust all sorted, it’s time time to choose the marmalade.
What marmalade to use in this tart
If you want to strike that perfect balance between sweet and not-so-sweet, you should opt for a bitter orange marmalade, especially the Seville kind.
If you have the chance to make it (or you know someone that does) or you visit a local farmer’s market, I would strongly suggest you use that kind. It’ll not only taste a thousand times better, but it’ll also lack nasty preservatives. It’ll be just fruit and sugar.
In my case, as I usually do whenever I can, I was road tripping with a friend, around 80 km away from Melbourne, when we stopped at a local produce market. I always love to check what sort of things locals do, buy organic fruits and veggies, or “homemade” eggs for my delicious cakes. So, long story short, I stopped at a stall where two lovely ladies were selling this orange marmalade, which I ended up using for this tart. It’s always nice to bake with ingredients that have a story behind them, right?
Like with all my recipes, this coconut and Seville orange marmalade tart is very easy to prepare. I invite you all to bake it this weekend and surprise your family or friends.
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 coconut:
Coconut and Seville Orange Marmalade Tart
Ingredients
Crust:
- 100 g unsalted butter room temperature
- 100 g granulated sugar
- 1 egg yolk
- 1 egg
- 200 g self-rising sugar
- 1 tbsp vanilla essence
Filling:
- 350 g Seville orange marmalade
- 180 g shredded coconut
- 2 eggs
- 1 tbsp vanilla essence
- 100 g granulated sugar
Instructions
Crust:
- 1. In a bowl, whisk the butter and the sugar.
- 2. Add the yolk, the egg and the vanilla essence, and whisk until well combined in a fluffy and whiter batter.
- 3. With a spatula, fold in the flour with patience, making sure not to overmix.
- 4. Once it’s well combined, cover the bowl and pop it into the fridge for 30 minutes.
Filling:
- 1. In a medium size bowl, mix the coconut, sugar, and eggs until all the coconut is well covered in the mix.
Assembly:
- 1. Preheat your oven to 180 ºC and spray a 26-cm tart dish with some non-stick spray.
- 2. On a floured countertop, roll the shortcrust approximately 1-cm thick.
- 3. Lay the shortcrust on the tart dish and spread the orange marmalade.
- 4. Spread the coconut mix on the marmalade and make sure to press it down with a spoon to even it out.
- 5. Bake for 25-30 minutes, until the coconut is golden brown.
- 6. Let it cool completely before cutting.
Notes
- ASSEMBLY: The orange marmalade should be at room temperature, so it’s easier to spread on the shortcrust. Regarding the quantity, I used a 350 g jar, but this is totally up to your taste.
- 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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