Coconut and Dulce de Leche Tart

Step by step

1. 1

   In a bowl, add the room-temperature butter and the sugar. Mix until you get a creamy consistency.

   
2. 2

   Add vanilla extract and one egg, beat.

   
3. 3

   Add the flour and the baking powder, preferably through a sieve. Add the salt and combine.

   
4. 4

   Turn out onto the countertop and finish bringing the dough together using the fraisage technique. (Explained in the video)

   
5. 5

   Wrap in plastic wrap and refrigerate for one hour.

   
6. 6

   In a bowl, add the shredded coconut, the sugar, the cream and the eggs. Mix with a spoon. Set aside.

   
7. 7

   Unwrap the dough, break it apart and bring it back together. Roll it out with a rolling pin, dusting flour underneath and on top, until it reaches the size of the tart pan you're going to use.

   
8. 8

   Transfer the dough to the pan and make sure it's fully in contact with the bottom, then trim the excess from the edges with a rolling pin.

   
9. 9

   Bake at 180°C (350°F) for 10 minutes.

   
10. 10

    Fill with thick dulce de leche (pastry-grade) and top with the coconut mixture.

    
11. 11

    Bake at 180°C (350°F) for 20 minutes or until golden.