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.
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!