Tuesday, March 2, 2010

TWD: Toasted Coconut Custard Tart

I love coconut. Always have, hopefully always will. I agree it has a different type of texture... but, what doesnt? It's not like I sit around and eat coconut out of the bag or anything... but I LOVE it in things, on top of things, whatever.

But, it's one of those foods that divides people. You're either into the coconut, or you hate it. There's no "meh." As much as I love coconut, I've never really been one to eat a lot of coconut cream pie. I'm not sure why... probably because anything with a huge plume of whipped cream or meringue on top generally makes me suspicious. It's like someone's trying to hide something underneath a veil of white fluff. I'm onto you meringues. I know your game.

So, I generally get my coconut in the form of cookies, candy bars (almond joys? swoon), cakes, breads, etc.

So when Beryl of Cinemon Girl chose the Toasted Coconut Custard Tart for this week's Tuesdays with Dorie recipe, I was stoked. I'd never made a coconut custard tart and was excited to try something new. (Plus, coconut recipes are kind of low-man on the totem pole in a big group of bakers).

I made a small batch and of course, despite sitting down with the recipe and trying to quarter it properly... I botched it and came out with glop instead of custard. But, the beauty of this recipe is that it was STILL delicious. Like... one taste and I was in coconut heaven. It was unlike anything I'd ever had before. Creamy, sweet and packed with coconut flavor.

I cannot wait to make this again as a full recipe and see how good an accurately measured version is. If you're a coconut fan, this will seriously blow your socks off.

Toasted Coconut Custard Tart
Recipe by Dorie Greenspan

Besides trying to quarter this recipe (which I don't suggest you do), I also made a few other changes. First of all, since I was making a mini-recipe, I made a graham cracker crust instead of a standart tart crust. Easy and delicious!

Next, I skipped the whipped cream topping. To me, meringue and whipped cream just get in the way. But, if you're sucker for toppings, by all means make the one Dorie puts with the recipes... rum in the whipped cream sounds delicious!

Also, I added vanilla to the recipe in addition to the dark rum, I thought it added a nice subtle flavor.

The bad news? I used WAYYY too much cornstarch and so my custard turned into a thick, thick, goopy mess. But... the flavor was still delicious.

Entire Recipe Here