Description
An elegant and unique Fennel Coconut Tart featuring a crisp buttery crust, tender caramelized fennel, and a creamy coconut filling. This sophisticated dessert combines delicate anise flavors with sweet coconut for a refreshing and memorable treat.
Ingredients
- 1 prepared tart crust or pastry dough
- 1 fennel bulb, thinly sliced
- 1 1/2 cups full-fat coconut milk
- 1/2 cup shredded coconut
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Fit the tart crust into a tart pan and prick the bottom with a fork.
- Bake the crust for 12–15 minutes until lightly golden, then set aside.
- In a skillet over medium heat, melt the butter and cook the sliced fennel until soft and lightly caramelized, about 10 minutes.
- In a mixing bowl, whisk together the coconut milk, eggs, sugar, vanilla extract, cornstarch, lemon zest, and salt until smooth.
- Stir the shredded coconut into the filling mixture.
- Spread the cooked fennel evenly over the tart crust.
- Pour the coconut filling over the fennel layer.
- Bake the tart for 30 minutes or until the filling is set and lightly golden.
- Allow the tart to cool for at least 30 minutes.
- Drizzle honey over the tart and dust with powdered sugar before serving.
Notes
- Orange zest adds a brighter citrus flavor variation.
- Top with toasted almonds or pistachios for extra texture.
- A chocolate crust creates a richer dessert variation.
- Coconut oil can replace butter for a dairy-free option.
- Full-fat canned coconut milk provides the creamiest filling.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
