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March 14, 2006, by: Ally Latheef

Coconut Tart

Sweet micro oven baked recipe.

Servings: 8

Time Needs:

Category: Desserts

Instructions

Pie dough(part1)

1. Combine flour & salt in food processor.

2. Add butter, pulse until mixed.

3. Add egg & pulse until dough
starts to come together.

4. Wrap in saran wrap, flatten & let rest in cooler for 1 hour.

5. Roll out 1/8 inch thick into circle 1#1/2 inches larger than tart pan.

Roll completed dough onto rolling pin & unroll into tart pan.

6. Fill tart pan with baking beads or dried beans & bake at 325# for 60 minutes or until light golden brown.

7. Remove beans or beads when cool.

Makes 2 - 9 inch tart shells

coconuttart filling(part 2)

1. Beat eggs & salt in food processor until light & fluffy (about 45 seconds)

2. Transfer into second bowl

3. Add vanilla

4. Add sugar slowly

5. Add flour & mix well

6. Fold in butter & Karo syrup

7. Add coconut & mix well

8. Pour half batter into both pre-baked shells

9. Bake at 350* for 45 minutes or until golden brown & let cool in fridge for 1 hour until set, cut into 8 equal pieces & enjoy .

For the convinece this whole recipe is divided as two part. the dough part is part 1 and the filling is part two.

Coconut Tart

Coconut Tart

Ingredients

Instructions

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March 14, 2006, by: Ally Latheef Coconut Tart
Sweet micro oven baked recipe.
Servings: 8	Time Needs:	Category: Desserts
Ingredients Pie Dough:-(ingredients part 1) 2 cups all purpose flour 1/2 teaspoon table salt 1 whole egg 8 ounces cold unsalted butter(1 ounce = 30 ml) Coconut Tart Filling:-(ingredients part 2) 3 whole eggs 1/4 teaspoon salt 1 teaspoon vanilla extract 3/4 cup sugar 1 tablespoon flour 4 ounces melted unsalted butter 1 cup Karo corn syrup (lite) 3 cups shredded baking coconut
Instructions Pie dough(part1) 1. Combine flour & salt in food processor. 2. Add butter, pulse until mixed. 3. Add egg & pulse until dough starts to come together. 4. Wrap in saran wrap, flatten & let rest in cooler for 1 hour. 5. Roll out 1/8 inch thick into circle 1#1/2 inches larger than tart pan. Roll completed dough onto rolling pin & unroll into tart pan. 6. Fill tart pan with baking beads or dried beans & bake at 325# for 60 minutes or until light golden brown. 7. Remove beans or beads when cool. Makes 2 - 9 inch tart shells coconuttart filling(part 2) 1. Beat eggs & salt in food processor until light & fluffy (about 45 seconds) 2. Transfer into second bowl 3. Add vanilla 4. Add sugar slowly 5. Add flour & mix well 6. Fold in butter & Karo syrup 7. Add coconut & mix well 8. Pour half batter into both pre-baked shells 9. Bake at 350* for 45 minutes or until golden brown & let cool in fridge for 1 hour until set, cut into 8 equal pieces & enjoy . For the convinece this whole recipe is divided as two part. the dough part is part 1 and the filling is part two.