Almond Coconut Tart Food

ALMOND-COCONUT TART

Steps:

• Make the crust: Preheat oven to 350 degrees. Coat a 9-inch fluted tart pan with cooking spray. Combine remaining ingredients. Press into bottom and up sides of pan.
• Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in soy milk and 2 tablespoons sugar, and bring to a boil. Whisk yolks, arrowroot or cornstarch, and remaining 2 tablespoons sugar in a bowl. Add hot soy milk in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.
• Beat milk mixture and almond paste with a mixer on medium speed for 5 minutes. Beat in almond flour and cream cheese. Spread into tart crust. Bake for 15 minutes. Cover edges with parchment, then foil. Bake until set, 15 to 25 minutes more. Let cool completely in pan on a rack. Unmold. Spread jam evenly over the tart. Arrange berries on top.

ALMOND, CITRUS & COCONUT TART - WITH GLUTEN FREE OPTION

Steps:

• Preheat your oven to 160 degrees centigrade.
• Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
• Place all of the ingredients in a food processor and process for one minute.
• Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
• The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
• (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.).

DARK CHOCOLATE COCONUT CREAM TART

Steps:

• For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
• Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
• For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
• Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
• For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
• Spoon the whipped cream over the tart and garnish as desired.

ALMOND, COCONUT AND CHOCOLATE BROWNIE TART

Steps:

• Heat oven to 350°F.
• Spray 9-1/2-inch tart pan with removable bottom with cooking spray; place on baking sheet.
• Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour, and 1/4 cup each coconut and nuts; mix well. Pour into prepared pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Run knife around tart to loosen from rim of pan; remove rim. Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread onto tart; top with remaining coconut and nuts.