Description
A delightful blend of tart rhubarb and chewy coconut that creates a refreshing and indulgent dessert for any occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup cold butter, cubed
- 1 egg yolk
- 1 1/2 cups shredded coconut
- 1 cup rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine flour and powdered sugar. Cut in cold butter until crumbly. Add egg yolk and blend. Press dough into tart pans. Bake for 10-12 minutes until edges are golden brown.
- In another bowl, mix rhubarb, granulated sugar, cornstarch, vanilla extract, and salt. Spoon mixture into cooled tart shells.
- In a bowl, combine shredded coconut with a bit more sugar. Press coconut mixture on top of rhubarb filling.
- Bake for an additional 15-20 minutes until coconut is golden brown.
- Let tarts cool completely before serving.
Notes
Use cold butter for a flaky texture. Adjust sweetness by reducing sugar if desired. These tarts can be stored in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg