Coconut Crème Brûlée Tart
Coconut crème brûlée tart is a bit of a showstopper—creamy coconut filling, buttery pastry and a sweet and crackly top. What's not to love?
Ingredients
For the crust
- 1 1/3 cups all-purpose flour, plus more for the work surface
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 stick (4 oz) cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
For the coconut creme brulee filling
- 1 1/4 cups sweetened flaked coconut, (see cooks notes below)
- 1 1/2 cups heavy cream
- 3/4 cup half-and-half
- 6 large egg yolks
- 2 tablespoons turbinado sugar, (see cooks notes below)
- pinch of salt
- 1/4 cup turbinado sugar, finely ground if desired (see cooks notes below)
- raspberries for garnish, (optional)
Instructions
Make the crust
- In a bowl, whisk together the 1 1/3 cups all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Cut in the 1 stick (4 oz) cold unsalted butter with a pastry blender or 2 knives used scissors-fashion until the butter is the size of small peas.
- Sprinkle 1 tablespoon of the water over the flour mixture, stirring gently with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough.
- Press the dough together into a ball and knead it ever so gently in the bowl. Shape the dough into a disk, wrap it in plastic wrap or wax paper, and refrigerate for at least 30 minutes or up to 2 days.
- On a lightly floured surface, roll the dough to a 12- to 13-inch round. Carefully move the dough to a 9- or 10-inch round fluted tart pan with a removable bottom and gently press the pastry against the bottom and up the sides. Trim the pastry to about 1/2 inch above the edge of the pan. Fold the overhanging crust in and gently press pastry against the sides of the pan so it extends just 1/4 inch above the rim. Prick the bottom and sides of the shell with a fork and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Position a rack in the middle of the oven.
- Line the tart shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake for 20 minutes. Remove the foil and rice or beans and bake for about 10 minutes longer, until pale golden brown. Let cool completely on a wire rack.
Make the filling
- Preheat the oven to 350°F (175°C).
- Spread the 1 1/4 cups sweetened flaked coconut on a large baking sheet and toast in the oven, stirring twice, until golden brown, 6 to 8 minutes. Remove from the oven. Lower the oven temperature to 300°F (150°C) or turn it off for a spell and then preheat it again.
- Bring the 1 1/2 cups heavy cream, toasted coconut (from step 8), and 3/4 cup half-and-half to a rolling boil in a large saucepan over medium heat. Immediately remove from the heat, cover, and let steep for 35 minutes.
- When you're ready to bake the tart, in a large bowl, whisk together the 6 large egg yolks, 2 tablespoons turbinado sugar, and a pinch of salt. Still whisking constantly, slowly add the cream mixture. Pour the mixture through a fine strainer set over a large glass measure, pressing hard on the solids to extract as much liquid as possible.
- Place the tart pan on a baking sheet. Pull the oven rack out slightly, place the baking sheet on the rack, and pour the custard into the tart pan. Bake for 25 to 30 minutes, until just barely set. Watch the custard closely at the end, as it can set and overcook quickly. Keep in mind, the custard will continue to set as it cools. Remove the tart from the baking sheet and let cool completely on a wire rack.
- Just before serving, remove the side of the pan from the tart. Gently blot the surface of the custard with the edge of a paper towel to remove any condensation. Sift the 1/4 cup turbinado sugar evenly over the custard. Move the flame of a blowtorch evenly back and forth just above the top of the tart, avoiding the crust, until the sugar is evenly browned. Let stand for about 5 minutes before serving. Cut into wedges and serve with raspberries, if desired.
Notes
- Sweetened Flaked Coconut is dried coconut to which water and sugar have been added. The increased moisture enhances tenderness and flavor. It is very sweet. Some say its flavor and mouthfeel are most similar to fresh coconut. Store any type of dried coconut in an airtight container in a cool, dark place. Untoasted dried coconut should keep for about 4 months at cool room temperature, 5 to 6 months in the refrigerator, and 8 to 12 months in the freezer.
- Toasting Coconut I prefer the flavor of toasted coconut over raw. It adds a depth of flavor and a warmth that is irresistible. As it toasts, stir the coconut at the edge of the baking sheet into the center and the still-white coconut to the outside with a wide metal spatula to ensure even browning. If you stir it near the halfway mark and then again toward the end, you will end up with evenly toasted golden brown coconut. I prefer a deep golden brown to a paler one. Watch it carefully.
- Turbinado Sugar is pure raw cane sugar with large brown crystals and a delicate molasses flavor. It melts well, making it perfect for sprinkling atop crème brûlée. If you first finely grind the sugar in a blender, it will give you a smooth, glass-like top after being torched.
Nutrition
Serving: 1portion | Calories: 503kcal | Carbohydrates: 36g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 227mg | Sodium: 145mg | Fiber: 2g | Sugar: 18g