Coconut Almond Puff Pastry Tart Recipe
Coconut Almond Puff Pastry Tart Recipe is a delicious, flaky dessert filled with a rich coconut-almond mixture, sweet apricot jam, and topped with crunchy almonds. This easy-to-make tart is perfect for any occasion, offering a delightful balance of textures and flavors. Bake this elegant treat in just 45 minutes and impress your guests with a homemade pastry masterpiece!
Coconut Almond Puff Pastry Tart Recipe is a delightful fusion of crispy, golden puff pastry and a rich, moist coconut-almond filling. A thin layer of apricot jam enhances the tart with a subtle fruity sweetness, complementing the creamy yogurt and aromatic vanilla sugar. The addition of coconut flakes creates a delicate texture, while chopped almonds provide a satisfying crunch. Baked to perfection and finished with a dusting of powdered sugar, this elegant tart is perfect for dessert, brunch, or a special teatime treat. Simple to make yet irresistibly delicious, it’s a must-try for pastry lovers!
Ingredients
Nutritional Information
- Calories: 320
- Protein: 6g
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Sugar: 12g
- Fiber: 3g
- Sodium: 100mg
- Cholesterol: 55mg
Directions
1. Step
Roll out the puff pastry and place it into a tart mold lined with parchment paper. Prick the pastry all over with a fork to prevent bubbling. Spread 3 tablespoons of apricot jam evenly over the base.
2. Step
In a bowl, whisk together the eggs, salt, vanilla sugar, and sugar until well combined. Stir in the yogurt, followed by the oil, and mix again. Add the coconut flakes, cornstarch, and baking powder. Mix until fully incorporated.
3. Step
Pour the prepared filling into the puff pastry shell. Lightly smooth the surface and fold the edges of the puff pastry slightly inward. Sprinkle chopped almonds over the top. Bake in a preheated oven at 180°C (356°F) for about 30 minutes or until golden brown.
4. Step
Remove from the oven and allow to cool. Sprinkle with powdered sugar before serving.
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