Coconut Chess Tart

Name: Coconut Chess Tart
Yield: Serves 10 to 12
Cuisine: American
Ingredients: 7 egg yolks; 1 cup/95 g sweetened flaked coconut; 1 cup/225 g unsalted butter, cut into cubes and chilled; 1 tsp kosher salt; 1½ tsp vanilla extract; 2¼ cups/285 g all-purpose flour; 8 tbsp/115 g unsalted butter, at room temperature; 2 cups/400 g granulated sugar; 4 to 7 tbsp/60 to 105 ml ice water; 3 tbsp cornmeal; Powdered sugar for serving; ½ cup/120 ml heavy cream

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

Chess pie is an underrated yet wonderful dessert. The traditional version is a rich vanilla-scented custard, though I’ve had lemon ones as well. I like it with coconut for a bit of tropical flavor. I often prefer a tart to a pie since it’s shallower and has a more even ratio of crust to filling.

Ingredients

Tart Crust

2¼ cups/285 g all-purpose flour
1 cup/225

Americas
United States
West Oakland
Dessert
Vegetarian
Pie

Method

To make the crust

In a food processor, combine the flour, chilled butter, and salt. Pulse until the mixture resembles small peas. Add 4 tbsp/60 ml of the ice water