For the dough
1 1/2 cups all-purpose flour (180g)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, cut into small pieces (100g)
3 tablespoons cold water
For the filling
3 cups shredded fresh coconut (400g)
1 1/4 cups grated coconut (225g)
1 pinch of salt
3 eggs
1 teaspoon vanilla extract
1/3 cup all-purpose flour (40g)
1/2 teaspoon ground cinnamon
1 egg, lightly beaten for brushing
For the dough
1 1/2 cups all-purpose flour (180g)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, cut into small pieces (100g)
3 tablespoons cold water
For the filling
3 cups shredded fresh coconut (400g)
1 1/4 cups grated coconut (225g)
1 pinch of salt
3 eggs
1 teaspoon vanilla extract
1/3 cup all-purpose flour (40g)
1/2 teaspoon ground cinnamon
1 egg, lightly beaten for brushing
Prepare the dough: in a medium bowl, combine the flour, salt, and baking powder
Add the butter and mix with your fingertips until it forms a crumbly mixture
Add the cold water gradually and mix with a fork until the dough comes together in a ball
Form the dough into a disk about 15 cm (6 inches) in diameter and wrap it in plastic wrap
Let it rest for 15 minutes
Reserve the dough
Prepare the filling: in a medium saucepan, combine all the ingredients and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens (about 5 minutes)
Remove from heat and let cool for about 30 minutes
Preheat your oven to 180°C (medium)
Roll out the reserved dough on a floured surface to a thickness of about 3 mm (1/8 inch) and place it in a 35 cm (14 inch) diameter tart pan with a removable bottom, trimming any excess dough from the edges
Spread the filling over the dough, leaving a border of about 5 cm (2 inches)
Fold the dough over the filling, but leave the center open
Brush the edge of the crust with the beaten egg
Bake in the preheated oven until golden brown (about 30 minutes)
Transfer to a serving plate and serve immediately
This tart has approximately 680 calories per slice.
