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Coffee-Coconut Tart

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Sunday, August 20, 2000

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Coffee-Coconut Tart
Bon Appetit October 1995

Crust:
3/4 cup all-purpose flour
1/2 cup sweetened shredded coconut, toasted, cooled
7 tablespoons chilled unsalted butter, cut into ½-inch pieces
1/3 cup confectioner's sugar
1 teaspoon instant coffee crystals
1/4 teaspoon salt

Filling:
1/4 cup granulated sugar
2 tablespoons instant coffee crystals
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons whipping cream
6 tablespoons cream of coconut (such as Coco Lopez)
4 large egg yolks
1/2 teaspoon vanilla extract

Topping:
3/4 cup chilled whipping cream
1/4 cup cream of coconut (such as Coco Lopez)
2 tablespoons confectioner's sugar
Sweetened shredded coconut, toasted

For crust: Preheat oven to 350 degrees F. Combine all ingredients in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable
bottom. Freeze crust until firm, about 10 minutes. Place crust on baking sheet. Pierce all over with toothpick. Bake crust until golden brown, about
25 minutes. Cool.
For filling: Whisk sugar, coffee crystals and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in
yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisking occasionally. Whisk in vanilla. Spread filling in crust. Chill until cold, about 2 hours. (Can be made 1 day ahead; cover and keep chilled.)
For topping: Beat whipping cream, cream of coconut and confectioner's sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe decoratively over filling. Sprinkle with shredded coconut. Refrigerate until cold, about 1 hour. Serves 8.
 

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