From the kitchen
Macaroon Tart Shell
A press-in dessert tart crust made from shredded coconut, maple syrup, and a splash of coconut milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 1/2 cups Unsweetened Shredded Coconut
- 1/4 cup Maple Syrup
- 2 tbsp Canned Coconut Milk, well shaken
- Pinch of Salt
Method
- Preheat oven to 325°F (163°C) and grease a tart pan.
- Pulse the shredded coconut in a food processor a few times to break it down slightly, without turning it to flour.
- Add the maple syrup, coconut milk, and salt, and pulse until the mixture holds together when pressed.
- Press evenly into the bottom and up the sides of the tart pan.
- Bake 15 to 18 minutes, until golden at the edges, then cool completely before filling.
Kitchen note
Press firmly and evenly, especially where the base meets the sides — this crust has no gluten structure to hold it together, and thin spots are the first place it will crack once filled and sliced.
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