Kokos Taart (Coconut Tart) is a traditional Aruban recipe for a classic pastry tart with a latticework top and and a spiced coconut and syrup filling. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Coconut Tart (Kokos Taart).
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This recipe comes from the French Saint-Martin half of St Martin island, though the pie (it has a pastry topping, even if it's lattice work) is also made on the Dutch half of the island, Sint Maarten. It's also prepared on neighbouring Sint Eustatius and Saba (the SSS island of the Netherlands Antilles). I've no idea where the recipe originated (if on any of these islands) as it's also prepared and eaten on other Caribbean islands, too. As the saying goes, only the names have changed as it's known as Tarte noix de Coco in English, Kokos Taart in Dutch and Coconut Tart in English. This is also prepared in the ABC Islands (Aruba, Bonaire and Curaçao) and the US Virgin Islands. Precisely which name is used depends on the island.
Though prepared throughout the year, this tart is especially popular during the Christmas holidays An almost identical tart is also made with guava pulp instead of coconut.
Ingredients:
For the pastry:
300g plain ()all-purpose flour
210g unsalted butter (cold, cubed)
100g granulated sugar
1 egg
2-3 tablespoons cold water
For the Coconut filling:
150g freshly-grated coconut (or unsweetened shredded coconut)
120ml water
1 tsp vanilla extract
1 tsp almond extract
½ tsp freshly-grated nutmeg
½ tsp ground cinnamon
1/4 tsp ground allspice
generous pinch of salt
Method:
Begin with the pastry: Sift the flour into a large mixing bowl then whisk in the sugar to combine. Add the cubed butter and rub it into the flour mixture with your fingertips or using two knives until the mixture resembles breadcrumbs. Beat the egg lightly and mix it into the flour mixture. Add cold water, one tablespoon at a time, until the ingredients come together as a dough. Form into a ball, wrap in clingfilm (plastic wrap), and refrigerate for 30 minutes.
For the coconut filling: Combine the sugar and water in a medium saucepan over medium heat, stirring constantly until the sugar dissolves. Add the grated coconut, vanilla, almond extract, nutmeg, cinnamon, allspice and salt. Cook, stirring occasionally, until the mixture thickens and the coconut absorbs the syrup (about 10 minutes). Then take off the heat and set aside to cool.
Preheat your oven to 180°C. Cut the dough into two pieces (one slightly larger than the other. Roll out the larger portion of the chilled dough and use to line a greased tart tin. Pour the cooled coconut filling evenly over the crust. Roll out the remaining dough and cut into strips to create a lattice pattern over the filling (or cover it entirely and slash a few holes for steam to escape.
Sit on a baking tray (this makes it easier to handle). Transfer to the centre of your pre-heated oven the Bake for 35-40 minutes or until the crust is golden brown. Remove from the oven and allow the tart to cool for at last 20 minutes before slicing.
As the tart bakes, your kitchen fills with the aroma of cinnamon and nutmeg, transporting you to the vibrant streets of Saint Martin where the tart is often shared at family gatherings and festivals. Pair a warm slice with a dollop of vanilla ice cream or enjoy it as is with a cup of tea.
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