Rhubarb Coconut Tarts
Delightful tarts combining tangy rhubarb and sweet coconut, perfect for family gatherings.
Ingredients
For the filling
- 1 cup rhubarb, chopped Fresh and evenly chopped for best flavor distribution.
- 1 cup coconut, shredded Unsweetened or sweetened shredded coconut can be used.
- 1 cup sugar Adjust based on preference for sweetness.
- 1/2 cup butter, melted Ensure melted butter is slightly cooled before mixing.
- 1 large egg Beaten lightly before adding.
- 1 teaspoon vanilla extract For enhanced flavor.
For the tart shell
- 1 pre-made tart shell tart shell Use a store-bought or homemade tart shell.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure the tarts bake evenly.
- Place the pre-made tart shell into a tart pan or pie dish, ensuring it fits snugly.
- In a large mixing bowl, combine the chopped rhubarb, shredded coconut, sugar, melted butter, egg, and vanilla extract. Stir until all ingredients are well combined and the rhubarb is evenly distributed.
- Carefully pour the rhubarb and coconut mixture into the tart shell, making sure it’s evenly spread.
- Place the tart in the preheated oven and bake for 30 minutes, or until the filling is set and the top is golden brown.
- Allow the tart to cool at room temperature for at least 10 minutes before slicing.
- Serve it warm or at room temperature, and enjoy!
Notes
You can sprinkle toasted coconut flakes on top or add a dollop of whipped cream to elevate the experience. For substitutions, consider using chopped apples or pears if you're out of rhubarb. Store in the refrigerator for up to 3 days or freeze for up to 2 months.