TWD: Toasted-Coconut Tart

I've been sick.

I say this not to illicit "poor you" comments (though I'll take pity where I can find it), but to explain why I've suddenly fallen off the face of the earth. Sick, as in...can't think of anything else and spending all my time either at the doctor's or asleep sick. Sick as in, on medical leave sick.

REALLY SICK.

Not too sick to bake, of course. Don't let's be silly. I've actually got several blog posts queued up and just need to sit down and do them: a nice cheddar cheese bread, a rosemary focaccia sprinkled with sea salt and awesomeness, and at least one Tuesdays with Dorie rewind (a pound cake).

But for now, let's stick with today's awesome, awesome Tuesdays with Dorie recipe: Toasted-Coconut Tart.

Holy mother of coconuts, this thing is good. And easy! This was my first ever tart, and I had no issues with it at all.

I have to admit, I actually usually despise recipes that require a food processor, and avoid them as a matter of course. It's getting harder and harder to find modern recipes for tart or pastry dough that aren't built on the food processor, though; even America's Test Kitchen uses it. So, I grumbled alot, but I dug out my old Black & Decker, and guess what? It was so easy. Ridiculously easy.

My crust was a little thicker than it is really supposed to be, because I got nervous that I'd get it too thin. But it turned out great: nice and buttery and just golden brown. The custard wasn't at all hard, even though I let the milk boil all over the stove. I'll show you my 1920s Wedgewood stove one day; it's awesome.

Anyhoo, great dessert. It does take a little time, what with the chilling of various parts, but it really isn't hard. And it looks very impressive, so overall: win.

Now, I just have a huge tart in the house, and no one to share it with. Of course, I am sick, so eating an entire coconut tart by myself is completely allowed. Right?

Want the recipe? Go to Beryl's site.