Surprise your mom on mother’s day with a homemade something: make her a simple breakfast in bed, pamper her with a special 3-course lunch or bake her favourite cake. This easy shortcrust tart, from Big Fat Baker, should bring some inspiration to those who plan to bake their own mother’s day treat. The dulce de leche coconut mélange is to die for, so do not skimp on the filling here. I baked the recipe in smaller pans I was recently gifted for my birthday and the individual tarts turned out really cute and “divine”, in my mom’s own words!



For the Tart Crust

2 cups all purpose flour

1 teaspoon baking powder

1/4 cup caster sugar

1/8 teaspoon kitchen salt

1 cup butter, chilled and cubed

1 egg + 1 yolk, room temperature

1 teaspoon vanilla extract

For the Filling

500g dulce de leche

3 cups shredded coconut

2 eggs, room temperature

1/3 cup caster sugar

1/3 cup whipping cream


  • In a large bowl, mix together flour, baking powder, sugar and salt for the crust. Drop in the cubed butter.

  • Mix together until it resembles coarse crumbs. Add the egg, yolk and vanilla. Mix until it holds together.

  • Dump everything onto a nonstick surface and knead until it forms a soft dough. Wrap tart crust in plastic.

  • Keep in the refrigerator for at least 30 minutes. Preheat the oven to 350 degrees F. Grease your tart pan.

  • For the filling, combine coconut, eggs, sugar and cream. Take out the crust and press it into your tart pan.

  • Spread the dulce de leche in an even layer over the tart crust then top it with the coconut cream mixture.

  • Bake the tart for about 35-50 minutes, or until the coconut mixture is set and the crust is nicely browned.

  • Allow it to cool to room temperature before cutting. Keeps in the fridge for up to 3 days. Makes 12 pieces.

Dulce de Leche & Coconut