Despite being the second baking project in the Tuesdays with Dorie group, this tart was a lot of firsts for me. My first time toasting coconut, making a sweet tart crust, making custard, using rum in my dessert, etc. This tart also had a lot of steps to it and could possibly be the longest post ever if I hadn’t condensed pictures.
First you had to make the sweet tart crust. I don’t have a fancy food processor, and learned that my hands work best when making tart crust!
Toast the coconut. I had never done this before and actually had to google the oven temp and cook time. Guess what - I loved the toasted coconut. It was incredibly aromatic and tasted amazing. I kept stealing bites of it while it cooled. I’m already dreaming up another concoction with toasted coconut.
Then you had to make the toasted-coconut custard filling. This custard has a few secret ingredients: coriander and rum! I had a freak out moment in between tempering the milk and eggs and whisking. I was so, so, so close to making scrambled eggs! I let out a yelp and whisked furiously for a few minutes until it smoothed out and I was sure the eggs weren’t cooked.
Whip up some real whipped cream. Yes, you only a bit of sugar and THIS!
Isn’t it pretty? Tarts are by far the most impressive dessert. Let me just say that the rum makes this tart. It gives it a richer, deeper taste. It’s winter in Vermont and I really felt like I was somewhere a little warmer when eating this dessert.
Please visit the rest of the TWD bakers to see what they have come up with! You can find the recipe for the toasted-coconut custard tart on Cinemon Girl‘s website or on page 344-345 of Baking: From My Home to Yours by Dorie Greenspan.