Coconut Pecan Tart Food

PECAN-COCONUT PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size bits. Add the egg yolk and 2 tablespoons ice water, then pulse a few times. Pinch the mixture with your fingers; if it doesn't hold together, add more water, 1 tablespoon at a time. Turn out onto a sheet of plastic wrap, gather into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough into a 12-inch round on a lightly floured surface and ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Tuck the overhanging dough under itself and crimp the edges with your fingers. Freeze until firm, about 30 minutes.
• Meanwhile, position racks in the middle and bottom of the oven; preheat to 350˚ F. Spread 1 cup pecans on a baking sheet and toast on the middle rack until darkened, 8 to 10 minutes; let cool.
• Line the pie crust with parchment or foil and fill with pie weights or dried beans. Bake on the bottom oven rack until the edges of the crust are lightly browned, 20 to 25 minutes. Remove the parchment and weights and continue to bake until the bottom of the crust is golden, 10 to 15 more minutes.
• Meanwhile, make the filling: Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until brown flecks appear, about 8 minutes. Remove from the heat and whisk in the cream of coconut, brown sugar, flour, lemon juice and salt. Let cool to lukewarm, 5 to 10 minutes, then whisk in the eggs and coconut extract until combined.
• If the crust has cooled, return it to the oven for a few minutes to warm through. Scatter the toasted pecans in the crust. Pour in the filling. Top with the shredded coconut and remaining 1/2 cup untoasted pecans. Bake on the middle oven rack until the filling is just set, 35 to 40 minutes (cover loosely with foil if the crust is getting too dark). Transfer to a rack to cool completely.

COCONUT PECAN PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine egg whites, sugar, coconut, cracker crumbs and pecans. Pour into crust. Bake 25-30 minutes or until set. Cool on a wire rack. Serve with whipped cream.

PECAN COCONUT PIE

Steps:

• In a large bowl, beat eggs. Beat in the sugar, corn syrup, butter, vanilla and salt. Stir in pecans and coconut. Pour into pastry shell. , Make a domed cover with foil. Bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE COCONUT PECAN TART

Steps:

• In the bowl of an electric mixer, cream together 8 tablespoons butter and the confectioner's sugar. Beat in the yolk until combined, then beat in the vanilla. Sift together the flour, cocoa powder and 1/8 teaspoon salt. With the mixer running on low, beat in the dry ingredients until just combined. Scrape the dough into a ball and flatten into a disc. Cover with plastic wrap and chill 1 hour.
• On a lightly floured surface, roll the dough into an 11-inch round. Transfer to a 10-inch fluted tart pan. Chill 30 minutes.
• Heat the oven to 325 degrees. Line the crust with foil or parchment paper and fill with pie weights. Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
• Melt the remaining stick of butter. In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 teaspoon salt. Stir in the coconut and pecans. Pour filling into the crust. Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes. Cool completely before serving.

COCONUT PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
• Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
• Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.

PECAN TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
• Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
• In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
• Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

COCONUT PECAN RAISIN BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
• Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
• Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

PECAN COCONUT TART

Steps:

• Make the shell:
• In a bowl stir together the brown sugar, the oats, the flour, the baking powder, and the salt, add the butter, and combine the mixture well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a well-buttered 9-inch springform pan and bake the shell in the lower third of a preheated 325°F. oven for 15 to 20 minutes, or until it is pale golden. Let the shell cool in the pan on a rack.
• Make the filling:
• In a saucepan combine the honey, the brown sugar, and the butter, cook the mixture over moderate heat, stirring, until it is smooth and the butter is melted completely, and stir in the cream. In a bowl stir together the oats, the coconut, the pecans, the sunflower seeds, and a pinch of salt, add the butter mixture, and combine the filling well.
• Pour the filling into the shell and bake the tart in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until the edges are golden and the center is just set. (The center will set completely as the tart cools.) Let the tart cool on a rack for 10 minutes, remove the side of the pan, and let the tart cool completely on the rack.
• In a small metal bowl set over a pan of simmering water melt the chocolate with the butter, stirring until the mixture is smooth, and let it cool slightly. Drizzle the chocolate mixture on top of the tart decoratively and let it set.