Coconut Tarta (pie) Recipe

Time1h 30m

Serves8

Homemade pie crust, filled with dulce de leche

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Ingredients

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1
Prepare the Pie Crust
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
2
Cut in the Butter
Add the unsalted butter, cut into small cubes, to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. You may not need all the water.
4
Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5
Roll Out the Dough
On a floured surface, roll out the dough to fit a 9-inch pie pan. Transfer the dough to the pie pan, pressing it into the bottom and sides. Trim any excess dough.
6
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Prick the bottom of the crust with a fork and bake for about 15 minutes or until lightly golden.

7
Prepare the Filling
In a mixing bowl, combine the dulce de leche, coconut flakes, eggs, and vanilla extract. Mix until smooth and well combined.
8
Fill the Pie Crust
Pour the filling mixture into the pre-baked pie crust, spreading it evenly.
9
Bake the Pie
Return the pie to the oven and bake at 350°F (175°C) for 25-30 minutes, or until the filling is set and the top is lightly golden.
10
Cool and Serve
Remove the pie from the oven and let it cool completely before slicing. Serve as desired.