Coconut Pecan tartletI’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:

Coconut pecan tartlet  Coconut pecan tart (4.5″)

Coconut Pecan tart
Coconut pecan tart (14″ x 4.5″)

Lemon curd tartlet with almond crust
Small lemon curd with almond crust. The tart is more lemon than sweet yellow and pairs nicely with the almond crust. The crust is a bit fragile but not overly so.

Blackbottom tartlet with a hint of bouronLast 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!

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