French Coconut Pie with Dulce (Print Version)
# Ingredients:
→ For the dough
01 -
150 g unsalted butter, softened
02 -
100 g granulated sugar
03 -
1 tsp vanilla extract
04 -
3 egg yolks
05 -
250 g all-purpose flour
→ For the filling
06 -
250 g dulce de leche
07 -
300 g unsweetened shredded coconut
08 -
120 g granulated sugar
09 -
3 eggs
10 -
2 tbsp vanilla extract
11 -
30 g honey
12 -
60 g whipping cream
→ For the decoration
13 -
2 tbsp icing sugar (powdered sugar)
14 -
50 g white coating chocolate or candy melts
15 -
Golden or yellow pearls or sprinkles
# Instructions:
01 -
In a stand mixer with a paddle attachment, mix the softened butter with the sugar and vanilla extract until creamy and light. Add the egg yolks and combine thoroughly.
02 -
Add the flour and mix until just combined. Form a dough with your hands, cover with plastic wrap, and refrigerate for 30 minutes.
03 -
Remove dough from the fridge and knead slightly to soften. Roll out with a rolling pin to form a thin, even layer.
04 -
Press the rolled dough into a tart pan, prick the base with a fork, and place in the freezer while preparing the filling.
05 -
In a bowl, beat the eggs with the sugar, honey, and vanilla extract until pale and creamy, reaching an almost ribbon-like consistency. Use a stand mixer with a whisk attachment or a handheld mixer for best results.
06 -
Gently fold in the shredded coconut and whipping cream using a spatula until well incorporated.
07 -
Spread the dulce de leche evenly on the frozen tart shell, then pour the coconut filling on top.
08 -
Bake at 170°C (340°F) in a preheated oven for approximately 40 minutes, or until the filling is golden brown and no longer jiggles when the pan is shaken. Allow to cool completely before decorating.
09 -
Melt the coating chocolate and transfer to a small piping bag or paper cone. Draw small flowers on a silicone sheet or parchment paper, placing a pearl in the center of each before the chocolate sets.
10 -
Dust the cooled pie with powdered sugar, arrange the chocolate flowers on top, and serve.
# Notes:
01 -
The dough can be made a day ahead and kept refrigerated.
02 -
Allow the pie to cool completely before slicing for cleaner cuts.