Sweet Coconut Cookie Tart Crust

Page 58

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

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Recipe Review

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.

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