Source: Midwest Living


Recipe Summary

35 mins
30 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • For crust, in a food processor bowl, combine 1/2 cup almonds and the 3 tablespoons sugar. Cover and process until almonds are finely ground. Add bread and process until mixture resembles fine crumbs.

  • Gradually add melted butter and process just until combined. Pat mixture into bottom and up sides of a 9-inch round tart pan with a removable bottom. Cover and chill until filling is ready.

  • For the filling, in a small saucepan, combine cream, coconut milk, and the 2/3 cup sugar. Bring to boiling; reduce heat. Simmer, uncovered, over medium heat for about 15 minutes or until reduced to 1 cup (watch carefully as mixture foams), stirring frequently.

  • Pour into a large bowl and stir in 2-1/2 cups of the coconut, the remaining 1/2 cup almonds, egg yolks, and vanilla.

  • Set the tart pan on a baking sheet and spoon filling into crust. Bake in a 350 degree oven for 30 to 35 minutes or until filling is set and top is lightly browned. Cool on a wire rack. Cover and chill up to 4 hours for easier cutting.

  • To serve, cut tart into wedges. Spoon creme fraiche or a mixture of sour cream and milk over chilled or room-temperature wedges of the pie. Sprinkle with the toasted coconut. Makes 10 servings.


To toast coconut, spread evenly on a baking sheet. Heat in a 350 degree oven for 7 to 10 minutes, stirring occasionally.

Nutrition Facts

536 calories; fat 40g; cholesterol 117mg; carbohydrates 41g; insoluble fiber 4g; sodium 225mg.