Today’s recipe is this Torta de Doce de Leite e Coco, an Argentinian coconut and dulce de leche tart that’s as simple as it is delicious. It features a buttery homemade crust, a generous layer of dulce de leche, and a sweet coconut topping that gets beautifully golden in the oven. It’s made with everyday ingredients and takes little time to prep—perfect for when you want a standout dessert without the fuss.
This tart is often called Tarta de Coco y Dulce de Leche in Argentina and is a classic in South American kitchens. Whether you’re entertaining guests or treating your family, this recipe is sure to impress.
Argentinian Coconut and Dulce de Leche Tart – Easy & Irresistible Recipe
This Argentinian-style dulce de leche and coconut tart is rich, buttery, and melts in your mouth. With a homemade crust, creamy filling, and a coconut topping, it’s the kind of dessert that disappears in minutes. Simple, fast, and perfect for any occasion!
Equipment
- 1 Bowl
- 1 Rolling Pin
- 1 tart tin with removable bottom
Ingredients
Base
- 1/2 cup soft butter
- 3 tbsp sugar
- 1 egg
- 1/2 tsp vanilla
- lemon zest
- 1 1/2 cup flour
Filling
- 450 g caramel
Topping
- 2/3 cup sugar
- 1 tsp vanilla
- 2/3 cup cold fresh cream
- 3 eggs
- 3 cup dried coconut
Instructions
Base
- In a bowl add butter and sugar and mix to combine to become a paste.
- Add the lemon zest to taste, vanilla and mix.
- Add flour to the butter, mix and knead for a few minutes to form a dough.
- Over plastic film roll out the dough to a thickness of 1.3cm.
- Wrap in plastic and rest in the fridge for 20 minutes.
Filling
- In a bowl add sugar, vanilla, cream, eggs. Whisk it to combine.
- Then add the coconut and mix.
- Refrigerate for 40 minutes.
Assembling
- Flour the dough and place it over a tart tin with removable bottom.
- Trim any excess edges.
- Add the caramel and level it.
- Using a piping bag or simply spread the coconut topping over it.
- Bake at 170C | 338F for about 40 minutes or until golden on top.
