by hardlikearmour
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hardlikearmour's Notes:
Expand2 cups almonds Ask a question about this ingredient
1/2 cup unsalted butter, softened Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Preheat oven to 375º F with rack in center position. Place almonds in work bowl of food processor. Pulse until almonds are in coarse crumbs, with no large pieces remaining. Add butter, sugar, and salt then pulse to combine. Mixture should start to clump together.
Ask a question about this stepDump mixture into 11-inch tart pan with removable bottom. Press into an even layer with your hands. Place on a rimmed baking sheet and bake for 10 to 12 minutes, until just starting to brown. Remove from oven leaving tart pan on baking sheet.
Ask a question about this step10 large Medjool dates, divided Ask a question about this ingredient
1 cup unsweetened shredded coconut, lightly toasted Ask a question about this ingredient
1/4 cup all-purpose flour Ask a question about this ingredient
zest from a medium orange Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 cup unsalted butter, softened and cut into 4 pieces Ask a question about this ingredient
1/4 cup firmly packed light brown sugar Ask a question about this ingredient
1 can coconut milk Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1 large egg yolk Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
Remove pits from dates. Slice 3 of the dates lengthwise into quarters, and set aside. Coarsely chop remaining dates and place in bowl of food processor.
Ask a question about this stepAdd coconut, flour, orange zest, and salt to dates in food processor. Pulse several times to combine. Add butter. Pulse until fully incorporated and mixture is forming large clumps. Set aside.
Ask a question about this stepIn medium bowl whisk sugar, coconut milk, egg, yolk, and vanilla until well combined and sugar has dissolved. Dissolve baking soda in boiling water, then slowly add to coconut milk mixture while whisking. Add about half of the coconut/date crumbles. Mix thoroughly to break up the clumps. Pour mixture into prepared tart shell.
Ask a question about this stepScatter remaining coconut/date crumbles evenly onto tart filling. Use your fingers to break up any large clumps before adding to tart.
Ask a question about this stepPlace in oven and reduce heat to 350º F. Bake for 15 minutes, then quickly arrange reserved date pieces around outer edge and rotate tart 180º. Bake an additional 8 to 10 minutes, until the tart filling has set. Cool completely on a wire rack.
Ask a question about this stepRemove ring from tart pan, using a thin knife blade to loosen any areas that are stuck. Slice into pieces, and serve as is or accompanied by a dollop of lightly sweetened whipped cream. Dream of a tropical oasis.
Ask a question about this stepLOL....oops....just meant 1 can coconut milk! Will edit once am able. Thanks for catching my silly error.
Thanks, EmilyC! Texture wise it's almost like a moist date cake, and I think it's really yummy w/o being overly rich or sweet.
This is great! Love all the flavors and especially the coconut custard! Delishhhh....
Thanks, TiggyBee!
Fabulous! Definitely just the thing to shake off late winter doldrums.
Thanks, 5&spice! Especially considering the horrid winter you east coasters have endured!
Thanks, ChefJune! I was happy my idea turned out - in my head I only gave it about a 25% chance of success.
Oh, not at all - your photo brings it all together for me - thumbs up!
I just wanted to wait for better light to do the photo. I intended on a photo of the whole thing minus the wedge we ate last night, but my husband took all but 3 slices to work today!
I'm an old PA Dutch girl - your version of shoo-fly pie is something I have to try...Would love to see a photo as to how it compares to traditional shoo-fly pie. My recipe is posted on the site.
It's not very traditional, as it doesn't have any molasses (other than what's in the brown sugar.) Coconut milk is acidic, so I thought it might work out when I came up with the idea. I'm quite happy with the result, but for an "old PA Dutch girl" it may be too non-traditional.
LOL, Sagegreen! Thanks.
oh wow, this sounds incredible. I love the idea of the coconut date crumble added to the custard.
Thanks! It worked out better than expected.
This sounds fabulous. I thought about experimenting with with coconut milk custard, but I'm tarted out. Glad you did!
Thanks, Midge! I'm tarted out, too.
Wow, what a lovely tropical oasis. I love that you made a coconut custard.
Thanks, gingerroot! Once the crumbles get added to the custard and baked it makes for a very moist almost cake-like texture.
Amanda is a co-founder of Food52.
this sounds crazy good but what is cake can coconut milk?