Best Coconut Tart Klappertert Recipes

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KLAPPERTERT (COCONUT PIE) SOUTH AFRICA



Klappertert (Coconut Pie) South Africa image

Posted from a African recipe site for the Zaar World tour to Africa. Cant wait to try this one as coconut pie is a favorite. This one is more of a coconut custard pie.

Provided by LAURIE

Categories     Pie

Time 1h30m

Yield 1 pie

Number Of Ingredients 10

1 1/2 cups sugar
1 1/2 cups water
3 cups finely grated fresh coconut
6 tablespoons unsalted butter, cut into small bits
2 eggs, lightlu beaten
1 egg yolk, lightly beaten
1/8 teaspoon vanilla extract
2 tablespoons apricot jam
1 baked short-crust pastry pie shell
8 slices candied citron peel, 1 long by 1/8 wide

Steps:

  • 15Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Cook briskly, undisturbed, until the syrup reaches a temperature of 230 degrees F on a candy thermometer.
  • Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
  • Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
  • Preheat the oven to 350 degrees F.
  • In a small pan, melt the apricot jam over low heat, stirring constantly.
  • Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.
  • Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes.
  • Filling should be firm and golden brown. Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie.
  • Serve warm or at room temperature; can be accompanied by whipped cream.

Nutrition Facts : Calories 3825.9, Fat 223.3, SaturatedFat 134.5, Cholesterol 795, Sodium 1163, Carbohydrate 445.8, Fiber 28.3, Sugar 330.7, Protein 35.1

CARIBBEAN COCONUT TART



Caribbean Coconut Tart image

Sunset magazine's kitchen developed and published this recipe (in the early 1970's) after having tasted this delicacy on the French island of Guadeloupe. They were able to duplicate the flaky pastry and rich macaroon-type filling. It's easy to make and can be finished ahead of time (needs to chill) for an impressive dessert.

Provided by Bren in LR

Categories     Dessert

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 2/3 cups unsifted all-purpose flour (Flaky Pastry recipe begins)
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup butter
1 egg, lightly beaten
2 eggs (Coconut Tart recipe begins)
1 cup sugar
1/4 teaspoon salt
1/4 cup unsifted all-purpose flour
2 cups flaked coconut, loosely packed
1/2 cup orange juice
1/4 cup melted butter
1/2 cup apple jelly (or guava jelly or strained apricot jam)

Steps:

  • Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
  • With a pastry blender, cut in butter until fine particles form.
  • Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
  • Set aside 1/3 of the pastry for lattice strips.
  • On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
  • Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
  • Bake in a 325*F oven for 8 minutes.
  • Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
  • Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
  • Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
  • Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.

COCONUT TARTLETS



Coconut Tartlets image

This recipe makes 12 tartlets and came from my cookery teacher, i really like this recipie a lot as they are pretty quick to make.

Provided by Teenagecookingaddict

Categories     Dessert

Time 50m

Yield 12 Tartlets, 12 serving(s)

Number Of Ingredients 6

100 g shortcrust pastry
50 g butter
50 g caster sugar
1 medium sized egg
50 g desiccated coconut
strawberry jam

Steps:

  • Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
  • Place half a teaspoon of jam in the bottom of each tartlet.
  • Cream butter and sugar until light and fluffy.
  • Add the egg and coconut.
  • Place 1tsp of the sponge mixture on top of the jam.
  • Bake for about 20 minutes until the sponge is golden brown and risen.

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