Virgin Islands Coconut Tart is a traditional US Virgin Islands recipe for a classic dessert pie with a lattice topping and a coconut and sugar filling. The full recipe is presented here and I hope you enjoy this classic US Virgin Islands version of: Virgin Islands Coconut Tart.
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Ingredients:
For the pastry:
250g plain (all-purpose) flour
1/2 tsp salt
225g cold unsalted butter
1 whole egg
For the filling:
150g grated coconut
300g granulated sugar
4 tbsp water
1/2 teaspoon vanilla extract
Method:
Pre-heat the oven to 200C.
Combine the flour and salt in a large bowl. Cut in the butter using a knife and fork or pastry cutter. Add the egg then stir everything together until the ingredients form a soft dough. Wrap this dough in clingfilm (plastic wrap), flatten and let chill in the refrigerator for an hour.
After this time, unwrap the dough then roll out to 3mm thick. Use half the dough to line the tart tin. Save the rest of the dough for decorating the top of the tart. Prick the base of the pastry with the tines of a fork then line with baking parchment and baking beads. Sit on a baking tray, transfer to your pre-heated oven and bake the crust for 5 minutes. Remove from the oven and set aside. Reduce the oven temperature to 180C.
For the Coconut Filling: Combine the coconut, sugar and water in a saucepan. Bring to a simmer and cook, stirring occasionally, for 40 to 45 minutes, until the mixture turns from milky white to clear. Add the vanilla extract. Remove the baking parchment and baking beads from the pastry caee then spoon filling into the crust.
Cut the remaining crust in 3cm strips and crisscross them in a lattice pattern on top of filling. Transfer to the centre of your pre-heated oven and bake for 15 to 20 minutes, or until the crust is a nicely browned.
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