Musical pairing – Is This Love, Bob Marley & The Wailers
I have a confession to make . . . well maybe two confessions to make . . . first, I’m going rogue on my Tuesdays With Dorie group this week; this should come as no surprise to those of you who know me as I’ve never been one to run with the crowd . . . that’s just how I roll . . . But hear me out – it was my birthday weekend and somehow Honey-Wheat Cookies just didn’t seem as celebratory as a Toasted Coconut Custard Tart which brings me to my second confession: I’m crazy for coconut, I’m crazy for coconut!!! And yes, that statement deserves triple exclamation points!!!
I’ve had a pretty darn good coconut cream pie recipe for years but when pastry goddess Dorie Greenspan, includes a recipe for a Coconut Custard Tart in her book, I’m thinking that is a recipe worth taking notice – and I was right. Nestled over a buttery and flaky shortbread-like crust, is a pastry cream that is at once silky, yet firm with the tiniest hint of dark rum; coconut toasted ever so slightly is then folded into the pastry cream. The whole shebang is topped with real cream, softly whipped with another splash of dark rum, and an additional sprinkling of coconut completes the grand finale – absolute perfection.
It’s worth noting that Dorie clarifies the difference between a pie and a tart, which I must confess, I’ve had trouble defining (and which is why this is one of my all-time favorite cookbooks – I learn sooooo much!). Pretty simple really, as a tart gives equal billing to all three components: the crust, the filling and the topping – every bite contains equal amounts of each. Pies, on the other hand, have more filling, a little less topping and even less crust. Who knew? Either way, add a cup of coffee or a vanilla latte’ and, ‘oh-my-goddie-in-heaven’, is that ever divine!!! Yes, another three exclamation points!!!
I’m dreaming of white sandy beaches, waves lapping at my ankles with the tunes of Bob Marley jammin’ in the background . . . sans the bikini . . .
You’ll have to visit Cinemon Girl for the recipe – BUT you’ll have to wait until March 2nd; until then, these pictures will have to suffice!