Caribbean Coconut Tart
If you love coconut, you’re in for an absolute treat. While there’s nothing quite like cooking with Caribbean coconut in an Antiguan kitchen, the flavors of this beautiful coconut tart are sure to shine in your kitchen, too. What else makes this coconut tart recipe so special? It was created with love by Antiguan pastry chef Shana Murraine.
Equipment
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Ingredients
Crust
- 8 ounces by weight crushed graham crackers
- 4 ounces melted butter
Custard
- 2 cups heavy whipping cream
- 4 ounces granulated sugar
- 2 large room temperature eggs, lightly whisked
- 3 egg yolks at room temperature lightly whisked
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 4 cups shredded coconut sweetened or unsweetened - it's your choice!
Instructions
- Move an oven rack to the middle position and preheat the oven to 325 degrees F.
- In a large bowl combine the graham crackers and melted butter. Spray an 11-inch tart pan or pie pan with cooking spray and press the mixture evenly into the pan. Blind bake for 5-10 minutes then set aside.
- Meanwhile, in separate mixing bowl, add the remaining ingredients and whisk to combine. Pour the mixture into the prepared pie pan over graham cracker crust and bake for 25 minutes.
- Remove the tart from the oven and let it cool on a wire rack.
- Serve warm on its own or with vanilla ice cream and a dash of cinnamon.
Notes
- Oven temperatures vary and tend to fluctuate, so keep a close eye to avoid overcooking,
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