In a need to create a dairy and gluten free dessert, I made this tart up. It's kind of like a coconut-almond candy bar. It was a huge hit at my brother's birthday party. The only sad part is that there wasn't a left over piece to take home for breakfast the next morning. Next time I will make two.
Recipe: Coconut-Almond Tart
Crust: Preheat oven to 425*
2 1/2 cups almond flour
1/4 cup sugar (or preferred sweetener)
1/3 (approx.) cup coconut oil
Pinch of salt
Mix the flour, sugar, and egg. Pour in the coconut oil a little at a time until the crust holds together. Press into your tart pan (a springform pan would work too). Bake for about 15 minutes, until the crust is golden and slightly crisp. Use pennies or pie weights on parchment paper to keep the crust bottom flat. When you remove the crust from the oven, reduce the oven heat to 325*.
A note about the coconut I used: don't get the sticky kind in the average grocery store baking section. Get plain, unsweetened, dry coconut.
3 cups of coconut milk
1/2 cup sugar (or your prefers sweetener)
1 tsp. vanilla
1 tsp. almond extract
Pinch of salt
2/3 cup toasted coconut flakes
1/3 cup un-toasted coconut flakes
1/3 cup sliced almonds
1/2 cup chocolate chips
While the tart is in the oven, gently heat the coconut milk in a saucepan on medium heat. Don't boil it. In a large, heat-safe bowl mix together the eggs, sugar, vanilla, almond extract, and salt. Scoop the warmed milk into the egg mixture a quarter cup at a time, whisking thoroughly with each addition. When the egg mixture is warm through, pour into the remaining coconut milk and cook on low, continuing to whisk, while the crust finishes baking. Keep the consistency pourable – remove from the heat if it begins to thicken past a pourable consistency.
When the crust comes out of the oven, reduce the oven heat to 325*. Sprinkle the toasted coconut over the bottom. Pour the custard over the coconut and return to the oven. Bake for 10 minutes. Remove from the oven and sprinkle the top with the raw coconut, sliced almonds, and chocolate chips. Return to the oven and bake for another 10-15 minutes, until the center is set like jello. If the topping isn't fully toasted, use a low broil for a few minutes to turn the edges of the coconut golden. Cool before serving.