tarta de coco (argentine coconut tart)

Name: Tarta de Coco (Argentine Coconut Tart)
Prep time: 15 min
Cook time: 35 min
Yield: 8
Cuisine: Latin American
Ingredients: ## CAKE LAYER; 1 cup - all-purpose flour; 3/4 cup - granulated sugar; 1/2 cup - butter, softened (but not melted); 1 large egg; 1 teaspoon(s) coconut extract; ## TOP LAYER; 1 cup - grated coconut; 3/4 cup - granulated sugar; 1 large egg

(6 RATINGS)

21 Pinches 8 Photos

Vickie Parks

Renton, WA

Updated on Jul 18, 2018

This is a recipe from Buenos Aires, Argentina. It's called Tarta de Coco, or Coconut Tart. It has a thin shortbread-like crust and a sweet coconut topping with a slight crisp to it. It's best if you can use freshly grated coconut, but I used packaged coconut and it turned out quite lovely and wonderfully delicious. And it's really simple to prepare, too. It's a wonderful sweet snack to enjoy with a cup of fresh brewed hot coffee or a hot cup of tea. But desserts ought to be enjoyed anytime of the day. So, go ahead....splurge, and have a slice whenever you like!

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

CAKE LAYER
1 cup - all-purpose flour
3/4 cup - granulated sugar
1/2 cup - butter, softened (but not melted)
1 large egg
1 teaspoon coconut extract
TOP LAYER
1 cup - grated coconut
3/4 cup - granulated sugar
1 large egg

How To Make tarta de coco (argentine coconut tart)

Step 1

Be sure oven rack is in the middle position. Preheat oven to 400°F (200°C). Grease and flour the bottom and side of an 8-inch round cake pan; set aside.

Step 2

Stir together the flour and sugar. Using a pastry blender (or your hands), cut in the butter, egg and coconut extract, blending or rubbing the mixture for about 5 minutes or until a loose, grainy dough forms. Transfer the dough to the cake pan, and press it into an even layer with your fingers.
Step 3

In a medium bowl, mix together the sugar, coconut and egg with a fork. Pour the coconut mixture over the bottom crust, smoothing it so it forms an even layer on top.
Step 4

Bake in middle rack at 400° for 5 minutes. Reduce the temperature to 350°F (180°C), and bake another 25 to 30 minutes or until the top is a light golden brown.
Step 5

Let cake sit in pan for 5 minutes, then run a knife along the edges to loosen cake from the side of the pan. The let cake cool in pan completely before inverting and before slicing.
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