I have a week spot for Almond Joys or Mounds. When I was a kid, I would pluck off the almond before cramming the chocolate covered coconut into my mouth. I suppose my preference was more Mounds inspired.
There’s a love or hate relationship with coconut and not everyone likes the sweet flakes of the islands. Me, I’m a fan. This tart is filled with a yummy coconut custard, then topped with dark chocolate and sprinkled with sliced almonds. At this age, I enJOY the almonds.
Feel free to use the pie dough of your choosing. I’ve included the recipe for the dough, I use for tarts and cream pies. A pate sucree is a cookie like pie dough. You can bake the crust without pie weights and the integrity of the crust will remain strong.
If you are a fan of The Bell House, you already know I am a big fan of Joanne Chang. This crust is her recipe and everyone raves over it. Thank you Joanne Chang.
DOUGH (PATE SUCREE):
Preheat your oven to 350 degrees.
Roll out the pie dough into a 10 inch circle on a lightly floured surface. The dough will be slightly crumbly. That’s ok. The dough patches nicely.
Press the dough into a 10 inch tart pan. Brush out any excess flour.
PREPARATION TIP: If you don’t have a tart pan, use a 9 inch pie pan instead.
Bake the tart until light brown, about 15- 20 minutes. No need for pie weights. Set aside and let cool while you make the custard filling.
COCONUT CUSTARD FILLING:
1 cup of granulated sugar
4 tablespoons of unsalted butter, melted
6 large eggs
1 cup of buttermilk
2 teaspoons of vanilla extract
Pinch of salt
2 cups of shredded coconut
In a large bowl, whisk together the sugar and melted butter.
Add the eggs and give it a good beating.
Stir in the buttermilk, salt and vanilla extract.
Fold in the coconut and pour the custard into the prebaked tart that is resting on a baking sheet. Bake for 25-35 minutes or until the custard is golden brown and the custard has set.
PREPARATION TIP: If you are using a pie pan, the pie may take 45-50 minutes to bake. If the crust is getting too dark, cover the edges of the pie with foil and continue baking.
Put the tart on a wire rack to cool. While you wait, make the ganache!
4 ounces of dark chocolate
1/2 cup of heavy cream
Over medium high heat in a small saucepan, scald the cream. When you start to see bubbles around the edge of the cream, remove from heat and pour in the chocolate pieces. After about 1 minute, stir the chocolate mixture until smooth.
Spoon the ganache over top of the tart.
Finish the tart with sliced almonds. Once the tart has cooled, refrigerate for up to 3 days.