Coconut Tart

Recipe by
Total Time:
4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • For the pastry:
  • 150 gm - plain flour
  • 60 gm - cream cheese
  • 60 gm - butter
  • 1 tbsp - icing sugar
  • 1 tbsp - ice cold water ( if necessary)
  • For the filling:
  • 2 - eggs
  • 2 - grated rind and juice of 2 lemons
  • 4 tbsp - agave syrup (If you couldn't find agave syrup replace it with 150 gm of sugar)
  • 150 ml - double cream
  • 250 gm - desiccated coconut
  • 1 tsp - cardamom powder

How to Make Coconut Tart

  • For the pastry:
  • Sift the flour in a large bowl, add the softened butter and cheese, work with your hand to combine the flour, butter and cheese evenly.
  • Then add the icing sugar and mix well, the dough should come together at this stage.
  • If it still looks crumbly add about a tbsp of cold water and combine the dough.
  • Wrap the dough in a cling film and chill in the refrigerator for minimum of 2 hours.
  • After 2 hours take out the pastry and roll it out between 2 sheets of baking paper.
  • Preheat the oven to 200 degree Celsius. Grease a 8 inch tart tin.
  • Carefully slide the rolled pastry into the tart tin leaving in the sides hanging, press down the edges.
  • Prick the pastry with a fork and bake it in the preheated oven for 10 minutes. Take it out and then let it cool.
  • For the filling:
  • To make the filling, place the eggs, rind, syrup or sugar, cardamom powder in a bowl and beat together for 1 minute.
  • Gently stir in the cream, then lemon juice and finally the coconut.
  • Spoon the filling into the pastry.
  • Reduce the oven temperature to 160 degree Celsius. Bake the tart for 40 minutes or until set and golden brown in colour.
  • Cool for 1 hour to firm up and serve at room temperature.
  • Recipe Courtesy: Taste of Pearl City