Last weekend, was kind of perfect. It was the kind of weekend I imagine non-students have all the time, but which sometimes seems tragically absent for those of us with work always hanging over heads. Friends and family popped in and out all weekend. We played games; watched a game; I ran an impromptu race. And, this tart was there the whole time. Baked up on Saturday morning for a dinner party we were hosting, the leftovers served as a snack when Noah’s parents came by, and then accompanied us to a Super Bowl party. It received rave reviews at every point. If you are looking for a perfect weekend, I think this tart should be your companion. If you are trying to turn a less than perfect weekend around, I think this tart could help out.
It’s a riff on the macaroon tart in Heidi Sawnson’s Super Natural Everyday. I made it gluten-free by substituting almond and buckwheat flours in the crust. I made it less seasonal–because the current season is the worst–by buying frozen cherries and covering it in chocolate. Come to think of it, maybe that is perfectly seasonal for February (this could be a Valentine’s Day treat, if you are into that sort of thing).
Oh, and another thing, a few months ago I started writing the occasional post for Blue Apron Meals. Do you know about Blue Apron Meals? You should definitely check them out. Anyway, the coconut in this tart came from coconut I dried. That’s right, I made my own coconut milk and wrote about it for them. As a result I also got my own coconut water and shredded coconut. While you can certainly use store-bought, unsweetened coconut, if you really need to turn a bad weekend around, you could also get out a hammer, buy a coconut, and rid yourself of any aggression.
For the crust:
– 1 cup almond meal
– 1/2 cup buckwheat flour
– 3/4 cup finely shredded unsweetened coconut
– 3/4 cup sugar
– Pinch of salt
– 10 tablespoons unsalted butter
For the filling:
– 2 cups finely shredded unsweetened coconut
– 1/2 cup sugar
– 4 large egg whites
– 1/3 -1/2 cup dark chocolate chips
– 8 ounces of frozen cherries
* Preheat the oven to 350 degrees.
* Butter an 8 by 11 inch tart pan or pie dish (I used a pie dish) and line with parchment paper.
* Melt 10 tablespoons of butter.
* Mix together all the dry ingredients for the crust. Stir in melted butter until dough is crumbly but holds together. Press dough firmly into a solid layer at bottom of pan. Bake for 15 minutes.
* While crust bakes, prepare filling by stirring together coconut, sugar, and egg whites, until you have an evenly mixed paste.
* Remove tart from oven. Sprinkle bottom with chocolate chips. Cover chocolate chips with frozen cherries. Spread coconut filling over cherries pushing it down between the cherries so that some of the cherries poke out.
* Bake for 20-25 minutes until the coconut peaks begin to brown.
* Let tart cool before eating.