Name: Coconut Tart
Yield: Serves 4
Ingredients: 3 tablespoons unbleached all-purpose flour; 1 teaspoon almond essence, or ½ teaspoon almond extract; ½ cup plus 2 tablespoons (140 g) granulated sugar; 1 recipe Basic Short Crust Pastry, sweet version (see Island Tip); ½ cup (50 g) finely grated fresh coconut; ½ cup (120 ml) nondairy creamer; 10 candied cherries; 1¼ teaspoons grated lime zest; 2 tablespoons finely grated fresh coconut; 1 cup (240 ml) coconut milk; 1 teaspoon granulated sugar; 1 tablespoon plus 1 teaspoon arrowroot powder (see Island Tip)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This tart shows up in many Caribbean restaurants across the region. I created this vegan version, which is best served cold.

Ingredients

1 recipe Basic Short Crust Pastry, sweet version (see Island Tip)

Dessert
Vegan
Pie
Caribbean

Method

Preheat the oven to 400°F (200°C).
To make the crust, quickly and gently roll out the pastry to a circle with an 8-inch (20 cm) diameter. It should be about ¼-inch (6 mm) thick. Carefully transfer the pastry to an 8-inch (20 cm) tart pan. Line the

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of