A coconut crust filled with dulce de leche and topped with a super-easy lemon cream made in the microwave. This tart is perfect for brunch, an Easter table, Mother’s Day or any time you crave something sweet and bright.
A dessert with a unique flavor combination
Spring is a great time for this coconut lemon tart. The crust is a sweet dough with shredded coconut folded in, giving a delicate toasty coconut flavor that pairs beautifully with bright lemon and sweet dulce de leche.
Freshly toasted coconut transforms the aroma and taste — if your shredded coconut smells a bit soapy before baking, toasting brings out its best notes.
Between the baked coconut shell and the lemon cream sits a smooth layer of dulce de leche that adds caramel richness and balance. Dulce de leche and coconut are a magical pairing that brings both texture and depth to the tart.
Pie dough can seem intimidating, but it’s mainly about technique and patience. Try making it from scratch — practice makes it easier and more reliable. Even if your first attempts are imperfect, you’ll learn what your dough needs.
Tips for making pie dough
- Don’t overwork the dough. After adding wet ingredients, mix just until the dough comes together. It should be soft with no dry spots — stop as soon as that happens.
- Rest the dough. Refrigerate the wrapped dough for at least 1 hour. Resting relaxes the gluten and makes the dough easier to roll and bake with a better texture.
- Roll carefully. Use only a little flour if needed when rolling so the dough doesn’t dry out. Don’t stretch the dough when lining the pan; if it shrinks back, let it rest a few minutes and then roll a bit more.
Lemon pastry cream
The lemon cream is made in the microwave, which makes it fast and fuss-free. It’s essentially a lemon pastry cream thickened with cornstarch and enriched with cream and butter.
Heat the mixture in short bursts, whisking between intervals until it thickens. The result is a silky, tangy cream you’ll be tempted to eat by the spoonful.
The finished tart combines a crisp coconut shell, a ribbon of dulce de leche and a bright lemon cream. The lemon cream takes about five minutes in the microwave and yields a luscious, spoonable filling.
Because dulce de leche is very sweet and rich, I recommend using it sparingly so the lemon and toasted coconut shine through. A balanced layering of flavors makes the tart more interesting on the palate.
Although the recipe is detailed, it comes together faster than you might expect and disappears from the table just as quickly.
Related recipes you might like:
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No Bake Lemon Dessert
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Pineapple Coconut Quick Bread
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Dulce de Leche Coconut Truffles
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Coconut Passion Fruit Cupcakes
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Coconut Lemon Tart with Dulce de Leche
Ingredients
For the crust:
- 1 cup all-purpose flour
- ¾ cup unsweetened shredded coconut
- 6 tablespoons unsalted butter, cold, in pieces
- 2 tablespoons sugar
- 1 egg yolk
For the lemon cream:
- ⅓ cup white sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 6 tablespoons unsalted butter, melted or at room temperature
To assemble:
- 1 cup dulce de leche, see Notes below
- Extra dulce de leche or coconut flakes, for decoration
Instructions
For the crust:
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In a food processor, combine flour, shredded coconut and sugar.
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Add cold butter and pulse until pieces are pea-sized.
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Add the yolk and pulse just until the mixture starts to come together; don’t overmix.
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If needed, add a tablespoon of water to bring the dough together.
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Alternatively, mix by hand: combine dry ingredients, cut in the butter until pea-sized, then stir in the yolk until the dough begins to hold together.
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Gather the dough, form a ball, wrap and refrigerate for 1 hour (or up to 1 day).
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Use an 8-inch tart pan with a removable bottom.
Rolling the dough:
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Roll the chilled dough to about ⅓ inch thick and a few inches wider than the pan; use a little flour only if necessary.
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Gently line the tart pan without stretching the dough. Prick the bottom with a fork and freeze for 30 minutes.
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Preheat the oven to 350ºF (180ºC). Cover the frozen shell with foil, add pie weights (or rice/beans) and blind bake for 15 minutes. Remove the foil and bake until golden and dry. Cool completely on a wire rack.
For the lemon cream:
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Whisk together sugar, cornstarch, egg yolks and heavy cream in a microwave-safe glass bowl.
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Heat on high for 30 seconds, remove and whisk thoroughly. Repeat another 30 seconds and whisk again. Continue in short bursts, whisking each time, until it begins to thicken.
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Whisk vigorously until smooth, then add butter and lemon juice and whisk until fully incorporated. Avoid overheating.
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Press plastic wrap directly onto the surface to prevent a skin from forming. The cream can be made up to 2 days ahead and refrigerated.
To assemble:
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Place the baked coconut crust on your serving plate.
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Spread a thin, even layer of dulce de leche over the crust.
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Top with the lemon cream just before serving. Garnish with extra dulce de leche or toasted coconut flakes if desired.
Notes
Dulce de leche: store-bought dulce de leche works well and is widely available.