Coconut Tart

Coconut Tart
Photo by Marcus Nilsson


  • 2/3 cup whole milk
  • Pastry dough
  • 1 pie weights or dried beans
  • pastry or bench scraper
  • 1 large egg yolk
  • ¼ teaspoon salt
  • 2 large whole eggs
  • + 3 more ingredients
    • 1 cup confectioners sugar
    • 1 ¾ cups sweetened flaked coconut
    • 1 9 1/2-inch fluted tart pan (1 inch deep) with removable bottom

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim excess dough. Chill until firm, about 30 minutes. Meanwhile, preheat oven to 375°F with rack in middle. Lightly prick bottom of shell all over with a fork, then line w...

View full recipe at Epicurious


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