Coconut Almond Tart

Coconut Almond Tart
GF and deelish, betches.

I was scrolling through some of my old Pinterest boards, and saw this French Coconut Pie recipe I’d saved a long time ago. My my, but it just looked so damn delish – crunchy sugary top with a buttery chewy coconut filling. It had a LOT of sugar, though, so I cut it by a third in this version. I’ve been wanting to try a tart with a gluten-free crust, too, since one of my favorite ladies at the office can’t have wheat (like, seriously, an illness not a fad diet thing), and I want her to be included in the goodies. I had some almond flour in the pantry, and found a decent recipe to riff over at Craftsy.

Ok, so this is insanely rich. When I made it I decided to use a 4”x13” tart pan instead of the 9” round, so I had about ¾ c. filling left over. Which of course I baked in silicone cupcake cups because *hello*, pie filling, and that meant we could taste it and still get pictures of a whole tart. Win/win! I gave himself a taste of the filling and he says, “Oh. Ok. Don’t make this again.” Now, in husband-speak that means if you make this I will want to eat the whole damn pie so please save me from myself. (Oh, I *do* love this man, is he not the best??) The thing that surprised me the most was how yellow the filling is; but, with three eggs and half a cup of butter it makes sense.

The crust if very fragile once baked (look at one corner that crumbled as I removed the tart from the pan.) I’ll be looking for a different one to try. But it’s tasty.

Crust:
2 c. almond flour
½ c. GF AP flour
¼ tsp. salt
½ c. butter

Filling:
3 eggs
1 c. sugar
¼ tsp. salt
1 tsp. vanilla
1 c. shredded coconut
1 Tbsp. white vinegar
½ c. butter

Preheat oven to 350*.
In the food processor, whir briefly to combine:
2 c. almond flour
½ c. GF AP flour
¼ tsp. salt
Add:
8 Tbsp. butter (a stick, cut up),
and pulse until it looks like soft cookie dough.
Smoosh this out and up the sides your tart pan until it is an even width and looks like a pie crust. It helps to oil your hands before you start; this stuff is sticky. (And – this could be a good job for house munchkins.)
Parbake it for 10 mins.

Meanwhile, make the filling.
Melt ½ c. unsalted butter, set aside.

In your mixer bowl (whisk attachment), beat on med-high until lemon-colored and fluffy (about a minute):
3 eggs
1 c. sugar
¼ tsp. salt
1 tsp. vanilla

Add to the mixer:
1 c. shredded coconut
1 Tbsp. white vinegar
and the melted butter.
Whip on med-high for another minute.

Take the par-baked shell out of the oven, pour in the filling and put it back in for about 50-60 minutes. When is it done? It will be puffy and golden and not jiggle when you jostle the pan. (Mine was done in 40 because it was smaller and narrower than the 9” round.)

This begs for a pineapple compote or a Kahlua ganache with some whipped cream and a macamademia praline sprinkle. But, ya know, I’m trying to simplify and whatnot.

Enjoy. I’m not going to calculate the nutritional value on this one – come one, you can tell it’s a fat-laden sugar bomb of indulgence. Just have a small piece and then walk an extra mile tomorrow.

Share if you try it!!!

Post Script on the crust – it firmed up a tidge over night. My favorite office lady told me to go 50/50 with the almond flour and GF flour, and add a tiny bit of binder – I have guar gum. So, I’ll try that next time. The office folks all enjoyed the tart, or at least said they did. Yeah!

Butternut Coconut Curry Soup

November will be here in a few days. It is still ninety forking degrees here (You guys are all watching ‘The Happy Place’, right?) I am thoroughly disgusted. As Himself enjoys saying, “Love that global warming!” Oy. But still, that autumnal food urge is upon me. The markets are filled with winter squashes – butternut, acorn, turban, delicata, sweet dumpling, kabucha. Makes my head swim with happiness. I’ve got a cashew cream kabucha gratin idea floating in my mind, but it hasn’t fully formed yet. Maybe in a few weeks.
In the meantime, this behemoth of a butternut keeps winking at me every time I walk past it on the kitchen counter. It’s a four-pound giant. Gonna get two meals outta that mofo.
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I think the hard squashes scare off a lot of people. Did you know you can peel him with a vegetable peeler? (Mainly because it isn’t lumpy like an acorn.) Goes quickly, and you can peel and cube him in a few minutes – toss half in a ziplock in the fridge to make a couple days later. Here, check it out.
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This and a big salad, and dinner is done. Or, if you’re really hungry, a grilled cheese and fresh jalapeno sandwich would be awesome with this: melty crunchy spicy contrasting with slightly sweet and creamy. Such happiness!
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Butternut Coconut Curry Soup
3 stalks celery
½ white onion
2# (about six cups) butternut, peeled & in 1” cubes
2 Tbsp. oil or butter
3 Tbsp curry powder
1 (-ish) quart chicken (or veg) stock
Coconut milk, the full-fat kind.
Fried onions for garnish

Over medium heat, stir together the curry powder and oil. Let it get a little toasty (when you really smell the spices, time for the next step.) Ad the celery and onion, cook over medium until the onion is translucent around the edges. Add the squash and just barely cover with the chicken stock. (It if boils down, you can always add a little more. Harder to take it away if you do too much, though.) butternuecoco2med
Simmer on medium for about half an hour, until the squash is tender.
When it’s done, purée. (With a stick blender, in an actual blender (remember to allow for steam escape!), or in the food processor. It should be like loose mashed potatoes, almost thick enough to hold up a spoon. Return it to the pot, stir in about ¾ can of coconut milk just to heat it back up. Ladle in to bowls, garnish with a swirl of the remaining coconut milk and or fried onions.
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Bon apétit!

Coconut Curry Meatballs

Meatballs.  Coconut. Thai red curry. What is not to like?

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Mix the turkey with a little grated onion and zucchini, some minced red pepper and jalapeno, and some unsweetened coconut.

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The zucchini and the onion add some moisture since the turkey is lean.

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The sauce is simple – just some curry paste and coconut milk.

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Finish with some fresh basil and call it yum.

 
Ingredients
For the meatballs
1/3c grated zucchini
1/3 c grated onion
¼ c grated unsweeteened coconut
2 Tb chiffonade of basil leaves
1 tsp. lime zest
2 Tbsp finely minced red bell pepper
1 Tbsp finely minced jalapeno or serrano chili
For the sauce
3 Tbsp. Thai red curry paste
1 can (14.5oz) coconut milk
Garnish
fresh basil leaves
fresh cilantro leaves
Instructions
Preheat oven to 375*.
Line a baking tray with parchment or foil
Mix together the meatball mixture.
Roll or ice-cream scoop (2oz) in to 1.5in balls.
Space evenly ½” apart on baking sheet.
Bake 20 mins.
In a 10” skillet, warm the curry paste and slowly whisk in the coconut milk.
Put the meatballs in the sauce, and just barely simmer for 15 mins or so.
tir in the fresh basil right before serving.
(DO NOT BOIL or the coconut milk will break. It will still be delicious tasting, but unappetizing looking)

serves 4
calories 252
fat 24mg
cholesterol 0mg
sodium 129mg
carbs 11g
-fiber 2g
-sugars 5g
protein 4g