I’ve been working on a few tart recipes recently. These new ones—a coconut pecan tart and a lemon tart with almond crust—make their debut today. The first, a luscious coconut pecan tart that is reminiscent of the coconut GS cookie. I have a few small tweaks to make to the recipe based upon feedback from a few tasters tonight— a bit more coconut flavor, reducing the size of the pecans to a rough ground state and increasing the size of the coconut flake. Perhaps I’ll add some flaked coconut to the top prior to baking. These little tweaks will mark near-perfection, I suspect.
I am not a fan of sweets, but I could not resist cutting this one open a few minutes after I pulled it out of the oven!
Here are a few additional photos:
Last but not least, the small black bottom pecan tart with a hint of bourbon (Four Roses, of course!)
If you’re local and interested in ordering these little beauties, send me an email at wildlandsbakeshop at gmail.com for pricing and pick up info!