This was designed for the tropical theme of Jeremiah’s Restaurant 690 in San Francisco. The coconut gives a new sparkle to the traditional nut tart.
Spread the coconut on a baking sheet and toast it for about 10 minutes, until it is light brown.
Melt the butter in a small saucepot and stir in the brown sugar.
Put the egg yolks in a large bowl. Stir in the almond extract, coconut milk, and salt. Whisk in the butter mixture. Add the coconut, macadamia nuts, and pecans. Pour the nut filling into the tart shell and smooth the surface with a spatula.
Serve the tart warm or at room temperature.
© 1993 Emily Luchetti. All rights reserved.