The Pie and Pastry Bible
Sweet Coconut Cookie Tart Crust
Page 58
Cuisine: North American | Course Type: Pies and Tarts
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Recipe Reviews
Peckish Sister from Central, FL
This is a variation of the sweet cookie tart crust. I could only find shredded unsweetened coconut, not flaked, but it seemed to work OK any way. This was my first attempt to make a tart in a removable bottom tart pan. I now know the importance of manipulating it on a cookie sheet, so you do not accidentally pop out the bottom and wreck the whole thing. I chose to freeze it overnight before prebaking and it worked fine, only falling a little in a spot where I had rolled it a little thin. She said it wasn't necessary to grease the tart tin, but whether it was my new pan or the kind of coconut, I really fought to get the bottom pastry up. The end result was flaky, crisp and delicious with clear coconut flavor.
(edited 26th November 2011) (0) comment (1) useful
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