• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Pies & Tarts

    Published: Apr 17, 2019 · Modified: Aug 13, 2022 by Paula Montenegro · Income from ads and affiliates

    Coconut lemon tart (with dulce de leche)

    Jump to Recipe

    A coconut dough filled with dulce de leche and a super easy lemon cream (made in the microwave!). Beautiful pie recipe for a brunch, Easter table, mother's day, or because you have a sweet tooth!

    Whole lemon tart on a green cake stand. Stack of pink plates, dried leaves, a grey surface.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    I know most of you are enjoying spring, so I made this coconut lemon tart especially for you.

    First of all, the crust is the coconut part of the recipe. It has shredded coconut in the sweet dough and is really easy to make.

    Coconut can have a weird smell while baking (it reminds me of soap, at least the one I buy) but when toasted it's outstanding.

    It also has a layer of dulce de leche in the middle so I think it deserves a special pedestal, like the cake stand it sits on.

    On a grey surface a wire rack with a pie tart dough with dulce de leche and bowl with lemon cream.

    The other great thing about this dessert is that the lemon cream is made in the microwave. It takes a few minutes and the results are outstanding! Never, ever will I go back to making a custard on the stove.

    I had heard of pastry cream being made in the microwave in, literally, 3 minutes plus what it took to measure the ingredients. So I made this lemon cream the same way since it's basically a lemon pastry cream with cornstarch and cream instead of flour and milk.

    So delicious you want to eat it with a spoon, which I might or might not have done...

    Coconut lemon tart with dulce de leche on a wire rack on a grey surface.

    I know many of you think making pie dough is very complicated. As with many recipes, it's a lot about details and practice.

    Maybe you'll get it right the first time, maybe you won't. But I urge you to try to make pie dough from scratch. It's the only way to master it. You should've seen my first apple pie! That horrible tough dough is still embedded in my mind.

    Table of Contents Open
    Tips for making pie dough
    Related recipes you might like:
    Coconut Lemon Tart with Dulce de Leche

    Tips for making pie dough

    • Don't overwork the dough. When making the dough ball, after the wet ingredients have been added (eggs, milk, water, a combination, etc.) don't knead it as you would bread for example. The dough must come together and be soft and not have dry spots, but stop when that is achieved.
    • Resting time. Make sure the dough rests in the refrigerator for at least 1 hour before rolling it. It really needs this time to relax the gluten and become more malleable as well as develop a better texture when baking. Don't skip this step!
    • Rolling and lining the pan. Use extra flour when rolling only if needed; you don't want to dry it out as it will be hard to reverse. When lining the pan don't stretch it to reach the sides. If the dough is stretchy and shrinks a bit when rolling simply give it a few minutes. It will relax and you'll be able to roll it a few more inches.
    A forked slice of lemon dulce de leche tart on a pink plate on a grey surface.

    Have you ever tried dulce de leche and coconut? It's one of the most magic combinations ever!

    But first, have you ever tried dulce de leche? I know it's becoming more popular, but also that many of you never had the pleasure. So I'll leave you this link in case you're wondering what is dulce de leche?

    What ingredients go well with dulce de leche?

    • Coconut is one of the best. The combination will blow your mind.
    • Chocolate is another great ingredient to pair with this milky jam, especially a layer cake. Fill your next birthday chocolate cake with dulce de leche and let me know how it goes.
    • Vanilla works wonders too, especially in desserts like flan or layer cakes.

    You can buy it online, of course.

    Close up of lemon tart with dulce de leche on green cake stand, grey surface with dried leaves, spoon, stack of plates.

    So, we have a baked coconut tart shell, a layer of creamy and sweet dulce de leche and a lemon cream.

    Let me tell you, again, that this lemon cream is made in the microwave in 5 minutes tops. A few minutes you guys! And you have a luscious lemon-flavored cream that you will want to eat by the tablespoon. That's how good it is.

    The recipe is similar to pastry cream and you'll want to make it again and again and use it everywhere. Or eat it with a spoon.

    Maybe I overdid it with the amount of dulce de leche, because, you know, I'm the hugest fan being from Argentina and all. You should see my recipe archives if you're a fan too. So I think you should be a little more restrained, it will be good for the balance of flavors as the lemon cream and coconut in the dough will shine more. And that will be very good for the overall experience.

    Don't be put off by the long recipe, I just wanted to be thorough with the details. It comes together much faster than you might think. And it disappears from the table even faster.

    Lemon tart with dulce de leche on a green cake stand, grey surface, dried leaves around.

    Related recipes you might like:

    • Close up of goblet with lemon and raspberry dessert being held with a blue shirt as background.
      No Bake Lemon Dessert
    • Single slice of ricotta pie on parchment over wooden table, with book, pan in background
      The Best Ricotta Pie (Italian recipe)
    • Close up slice of banoffee pie on grey plate, another serving in background
      Banoffee Pie (easy recipe)
    • One central white frosted cupcake in dotted paper liner on wooden table with coconut flakes
      Coconut Passion Fruit Cupcakes

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    A lemon tart on a green cake stand. Stack of pink plates, dried leaves, a grey surface.

    Coconut Lemon Tart with Dulce de Leche

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    A gorgeous tart with a coconut crust, a layer of sweet dulce de leche and a lemon pastry cream made in the microwave.

    • Total Time: 2 hours 15 minutes
    • Yield: 8 servings

    Ingredients

    Units

    For the crust:

    • 1 cup (130g) all-purpose flour
    • ¾ cup (60g) unsweetened shredded coconut
    • 6 tablespoons (90g) unsalted butter, in pieces and cold
    • 2 tablespoons (25g) sugar
    • 1 egg yolk

    For the lemon cream:

    • ⅓ cup (65g) sugar
    • 3 tablespoons cornstarch
    • 4 large egg yolks
    • 1 cup (240g) cream
    • Juice of 1 lemon
    • 6 tablespoons (90g) unsalted butter, melted or at room temperature

    To assemble:

    • 1 cup dulce de leche (see note)
    • Extra dulce de leche or coconut flakes for decoration

    Instructions

    For the crust:

    1. Food processor: in the bowl of a food processor mix flour with coconut and sugar.
    2. Add cold butter and pulse a few times until the butter is the size of peas.
    3. Add yolk and pulse just until it starts to come together. Don’t let it become a ball of dough.
    4. If the dough is too dry add a tablespoon of water, but only if necessary.
    5. By hand: in a large bowl mix flour, coconut, and sugar.
    6. Add butter and mix with a dough cutter or with your hands, breaking the butter pieces until they are the size of peas. Be careful not to let the butter start to melt. If that happens, pop the bowl for ten minutes in the fridge before continuing.
    7. Add yolk and mix with a fork until it starts to come together.
    8. If the dough is too dry add a tablespoon of water, but only if necessary.
    9. For both methods: either way, you mix it, turn the dough onto the clean counter.
    10. Gather it together and give it some turns until no dry spots are left. It should be soft but don’t overdo it. Just until you have a ball.
    11. Wrap in plastic and refrigerate for 1 hour or up to 1 day.
    12. You will use an 8-inch tart pan with removable bottom.

    Rolling the dough:

    1. On a clean counter, roll it to about ⅓ inch thick and a few inches wider than the pan. Add some flour if the dough is too wet to roll, but you probably won't need it.
    2. Gently line the pan with the dough, being careful not to stretch it but making sure you cover the whole surface, bottom, and sides.
    3. Prick the bottom a few times with a fork and freeze for 30 minutes.
    4. Turn the oven to 350ºF /180º C.
    5. Cover the frozen dough with a large piece of aluminum foil and add some weight (uncooked rice, beans, flour, pie weights) and bake for 15 minutes.
    6. Carefully remove the foil and bake until dry and golden.
    7. Let cool completely on a wire rack.

    For the lemon cream:

    1. Mix sugar, cornstarch, yolks and cream in a glass bowl.
    2. Heat in the microwave on high for 30 seconds. Remove and whisk well. Nothing will appear to happen.
    3. Repeat another 30 seconds and whisk.
    4. Repeat once more if necessary, until you see that it has thickened in some areas.
    5. Whisk vigorously until creamy and heat in 10-second spurts until you whisk it and it thickens uniformly.
    6. Add the butter and lemon juice and whisk until it is creamy.
    7. Be careful not to burn it.
    8. Immediately put a piece of plastic wrap or similar touching the whole hot surface. This will prevent it from developing a thick crust.
    9. Can be made 2 days ahead and kept in the fridge.

    To assemble:

    1. Put the baked coconut crust on the serving plate.
    2. Add a layer of dulce de leche, spreading carefully.
    3. Add the lemon cream on top at the last minute.
    4. Drizzle with some heated dulce de leche or decorate with toasted coconut flakes.

    Notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Make ahead: the pie dough can be made up to 3 days before and kept refrigerated. The crust can be baked the day before and kept at room temperature. The lemon cream can be made 2 days before and kept, well covered, in the refrigerator.
    • Dulce de leche: you can easily buy it online. I use dulce de leche repostero Vacalin. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Pie crust making: 90 minutes
    • Cook Time: 25 minutes
    • Category: Pies and Tarts
    • Method: Baking
    • Cuisine: International

    Keywords: coconut lemon tart

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Pies & Tarts

    • Round white pie dish with frozen strawberry swirl pie, a slice missing, fresh strawberries on top.
      Frozen Strawberry Pie
    • A single slice of savory ricotta lattice pie on a white plate. Striped cloth and rest of pie in the background.
      Pizza Rustica (savory ricotta pie)
    • Crumbly squares of raspberry linzer tart on wooden board.
      Linzer Tart Recipe
    • Bourbon Pecan Tart

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Earl Williams says

      April 17, 2019 at 10:52 am

      WOW. Thank you so much!

      ★★★★★

      Reply

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • Close view of peach dump cake serving in white bowl with a teal spoon.
      Peach Dump Cake
    • Close up of goblet with lemon and raspberry dessert being held with a blue shirt as background.
      No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • A white round dish with baked peach crumble and a silver spoon.
      Peach Crumble
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes