Coconut Almond Tart
Coconut Almond Tart with Shortbread Crust
Prep Time45 minutes mins
Cook Time25 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts
Shortbread Crust
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons unsalted butter chilled and cut into small pieces
- 1 teaspoon almond extract or 1 teaspoon lemon zest
- 1 tablespoon cold water you might not need
Tart Filling Ingredients
- 1 cup heavy cream
- 3/4 cup sugar
- 1 teaspoon almond extract
- 1 teaspoon orange liquor
- 1 cup sliced almonds
- 1 cup loosely packed coconut
Shortbread Crust Instructions
Mix flour, sugar, salt in food processor. Add butter. Mix until pastry dough is formed.
Chill for a 30 minutes. Press into tart pan. Pierce with fork in several places.
Bake at 425 for 8 minutes. Bake at 400 for 4 more minutes.
Filling
Heat cream and sugar on medium heat until sugar dissolves and milk is transparent
Add almond extract, orange liquor, almonds and coconut. Allow to sit for 10 minutes.
Pour into pie shell. Bake for 25 minutes.