Prepare to impress with this exquisite dessert featuring a tender, buttery shortcrust pastry base topped with a cloud-like coconut meringue. This recipe masterfully combines delicate textures and delightful flavors, offering a sophisticated treat that’s perfect for any occasion. Despite its elegant appearance, it’s a straightforward recipe that yields impressive results, promising a fantastic balance of sweetness and richness.
Cooking Time
- Prep Time: Approximately 25-30 minutes
- Chilling Time: 20-30 minutes (for the dough)
- Baking Time: Approximately 15 minutes (for the crust) + 15 minutes (for the assembled dessert)
- Cooling Time: At least 30-60 minutes before serving.
- Total Time: Approximately 1 hour 30 minutes to 2 hours
Ingredients
For the Pastry Crust:
- 100 g unsalted butter, softened
- 3 egg yolks
- 20 g granulated sugar
- 5 g vanilla sugar (or 1 teaspoon vanilla extract)
- Pinch of salt
- 180 g all-purpose flour
- 1 g baking powder (approximately 1/4 teaspoon)
For the Coconut Meringue Topping:
- 3 egg whites
- Pinch of salt
- 150 g granulated sugar
- 110 g coconut flakes (shredded coconut)
For Garnish (Optional):
- Pistachios, roughly chopped
Step-by-Step Cooking Directions
Part 1: Prepare the Pastry Crust
- In a large mixing bowl, combine the softened 100g butter, 3 egg yolks, 20g granulated sugar, 5g vanilla sugar (or vanilla extract), and a pinch of salt. Cream these ingredients together until the mixture is light and well combined.
- In a separate bowl, whisk together the 180g all-purpose flour and 1g (1/4 teaspoon) baking powder.
- Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix, as this can make the crust tough.
- Gently gather the dough into a ball, flatten it slightly into a disc, wrap it in plastic wrap, and refrigerate for at least 20-30 minutes. This chilling process helps the butter firm up, making the dough easier to roll and preventing shrinkage during baking.
- Preheat your oven to 220°C (425°F).
- On a lightly floured surface, roll out the chilled dough to your desired thickness (about 3-4mm or 1/8 inch). Carefully transfer the rolled dough into a tart pan (approximately 20-24 cm or 8-9.5 inches in diameter with a removable bottom is ideal). Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough. You can prick the bottom of the crust with a fork a few times to prevent it from puffing up.
- Bake the pastry crust in the preheated oven for about 15 minutes, or until it’s lightly golden brown and cooked through. Remove from the oven and let it cool slightly while you prepare the meringue. Keep the oven at 220°C (425°F) for the next step.
Part 2: Prepare the Coconut Meringue Topping
- In a clean, dry large mixing bowl (preferably metal or glass), add the 3 egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- Gradually add the 150g granulated sugar, a tablespoon at a time, while continuing to beat the egg whites on high speed. Continue beating until stiff, glossy peaks form and the sugar is fully dissolved. This will create a stable meringue.
- Gently fold in the 110g coconut flakes into the stiff meringue using a spatula. Fold just until combined, being careful not to deflate the meringue.
Part 3: Assemble and Final Bake
- Evenly spread the coconut meringue mixture over the partially baked and slightly cooled pastry crust.
- If desired, sprinkle with roughly chopped pistachios before baking.
- Return the assembled dessert to the oven, which should still be preheated to 220°C (425°F). Bake for about 15 minutes, or until the meringue topping is golden brown and appears set. Keep a close eye on it to prevent burning, as meringue can brown quickly.
- Remove the tart from the oven and let it cool completely on a wire rack. This is crucial for the meringue to fully set and for easy slicing.
Nutritional Information (Estimated per serving, highly variable)
- Calories: Approximately 350-500 kcal
- Fat: Approximately 20-35g (Saturated Fat: 12-20g)
- Carbohydrates: Approximately 35-50g (Sugar: 25-40g)
- Protein: Approximately 5-8g
- Fiber: Approximately 2-4g
Note: These are rough estimates and can vary significantly based on specific ingredient brands, portion sizes, and substitutions. For precise nutritional information, it’s recommended to use a nutritional calculator with your exact ingredients.
The Origins and Popularity of the Recipe
This recipe blends elements of classic European baking, particularly French patisserie and German Kuchen, with a tropical twist. The shortcrust pastry (Pâte Sablée or Mürbeteig) is a fundamental base in many tarts and pies globally, known for its tender, crumbly texture. The meringue topping is a classic technique, originating in Europe (possibly Switzerland or France), where whipped egg whites and sugar create a light, airy, and often crisp topping.
The addition of coconut flakes to the meringue adds a distinct tropical flavor and texture, making this dessert reminiscent of coconut cream pies or certain German or Austrian coconut-topped cakes. The combination of a rich pastry, light meringue, and flavorful coconut appeals widely due to its comforting yet sophisticated nature, making it a popular choice for home bakers looking for something a bit special. Its visual appeal, with the golden-brown meringue peaks, also contributes to its popularity.
Reasons Why You’ll Love the Recipe
You’ll adore this recipe for several compelling reasons:
- Exquisite Texture Contrast: The delicate, crumbly pastry base perfectly complements the light, airy, and slightly chewy coconut meringue.
- Balanced Sweetness: The sweetness from the meringue is balanced by the buttery crust, preventing it from being overwhelmingly sugary.
- Elegant Presentation: This dessert looks beautiful and sophisticated, making it ideal for entertaining or special occasions.
- Unique Flavor Profile: The distinct flavor of coconut adds a delightful tropical dimension to a classic tart structure.
- Comforting Yet Impressive: It offers the comforting appeal of homemade baked goods with an elegant twist.
- Relatively Straightforward: While it involves multiple steps, each is manageable, making it accessible for home bakers.
Health Benefits
While this is an indulgent dessert, some ingredients offer minor health benefits when consumed in moderation:
- Eggs: Egg whites are a good source of lean protein. Egg yolks contain vitamins (A, D, E, K) and minerals (iron, selenium), as well as healthy fats.
- Coconut Flakes: Provide dietary fiber and healthy fats, though they are calorie-dense.
- Pistachios: Rich in healthy fats, protein, fiber, and antioxidants. They also provide various vitamins and minerals.
As a dessert, it should be enjoyed as part of a balanced diet.
Serving Suggestions
This Golden Coconut Meringue Delight is best served cooled to allow the meringue to set properly.
- Serve it as a standalone dessert, showcasing its elegant appearance.
- A light dusting of powdered sugar over the top can add a final touch.
- Pair it with a scoop of vanilla bean ice cream or a dollop of crème fraîche for added richness.
- A side of fresh berries (like raspberries or strawberries) can provide a lovely tart contrast.
- Serve with a cup of coffee, espresso, or a dessert wine.
Common Mistakes to Avoid
- Overmixing the Pastry Dough: Overworking the dough develops gluten, leading to a tough and chewy crust instead of a tender, crumbly one. Mix just until combined.
- Not Chilling the Dough: Skipping or shortening the chilling time for the pastry dough can cause it to be sticky, difficult to roll, and prone to shrinking in the oven.
- Wet Bowl/Utensils for Meringue: Even a tiny speck of fat or water can prevent egg whites from whipping up properly. Ensure your bowl and beaters are impeccably clean and dry.
- Adding Sugar Too Quickly to Meringue: Gradual addition of sugar allows it to dissolve properly into the egg whites, resulting in a stable and glossy meringue. Dumping it all at once can make the meringue grainy or deflate it.
- Over-Baking the Meringue: Meringue can brown very quickly, especially at higher temperatures. Keep a close eye on it in the final baking stage to prevent burning, while ensuring it’s set.
- Cutting While Warm: Cutting the tart while it’s still warm can cause the meringue to collapse or stick. Let it cool completely for clean slices.
Pairing Recommendations
- Beverages: A light roast coffee, a crisp white wine (like a Gewürztraminer or a late-harvest Riesling), or even a delicate sparkling wine.
- Teas: A black tea with fruity notes or a fragrant herbal tea like chamomile.
- Liqueurs: A small digestif such as a coconut liqueur or a classic limoncello.
Cooking Tips
- Room Temperature Butter (for Pastry): Ensure your butter for the pastry is softened to room temperature for easier creaming.
- Cold Eggs (for Meringue): While some bakers prefer room temperature, cold egg whites can often be separated more easily. Just ensure no yolk gets into the whites.
- Use a Stand Mixer for Meringue: While possible with a hand mixer, a stand mixer makes whipping egg whites much easier and ensures consistent results.
- Test Meringue for Sugar Dissolution: Rub a tiny bit of the meringue between your fingers. If it feels grainy, continue beating until the sugar is dissolved and the meringue is smooth.
- Preventing Cracks in Meringue: Baking meringue at a slightly lower temperature for a longer time can help prevent cracks, but for a quick bake like this, a higher temperature is fine, just monitor closely.
- Sharp Knife for Slicing: Use a sharp knife, perhaps even lightly warmed, for clean slices of the tart.
Similar Recipes to Try
If you enjoyed this recipe, you might also like to explore:
- Lemon Meringue Pie: A classic with a tangy lemon curd filling and a towering meringue topping.
- Coconut Cream Pie: Features a rich coconut custard filling topped with whipped cream.
- Almond Financiers: Small French cakes often made with ground almonds and egg whites.
- Pavlova: A large meringue shell filled with whipped cream and fresh fruit.
- Key Lime Meringue Tart: A tart lime filling topped with a sweet meringue.
Variations to Try
- Citrus Zest in Pastry: Add some orange or lemon zest to the pastry dough for an extra layer of flavor.
- Nutty Crust: Replace a small portion of the flour in the