Almond Coconut Tart Crust

Almond Coconut Tart Crust

A nutty, lightly sweet press-in crust with toasted coconut and ground almonds.

Total 45 min Makes 8 slices Calories 220/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

This no-roll tart shell combines ground almonds and shredded coconut for a crumbly, toasty base that pairs well with fruit curds, custards, or chocolate fillings. Pressed into the pan rather than rolled, it comes together quickly and bakes to a golden, fragrant shell.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup shredded coconut, unsweetened
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 1 egg white
  • 1/2 teaspoon almond extract

Method

  1. Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.

  2. In a medium bowl, whisk together the almond flour, shredded coconut, sugar, and salt.

  3. Add the melted butter, egg white, and almond extract to the dry ingredients and stir until a cohesive, slightly sticky dough forms.

  4. Press the dough evenly into the bottom and up the sides of the prepared tart pan, using the back of a measuring cup or your fingers to form a uniform layer about 1/4 inch thick.

  5. Prick the bottom of the crust a few times with a fork, then chill in the freezer for 10 minutes to firm up before baking.

  6. Bake until the edges and surface are golden brown, 15 to 18 minutes.

  7. Cool the crust completely in the pan on a wire rack before filling, about 30 minutes.

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    Almond Coconut Tart Crust

    This no-roll tart shell combines ground almonds and shredded coconut for a crumbly, toasty base that pairs well with fruit curds, custards, or chocolate fillings. Pressed into the pan rather than rolled, it comes together quickly and bakes to a golden, fragrant shell.

    45 min 8 slices 220 cal

    Ingredients

    • 1 1/2 cups almond flour
    • 1/2 cup shredded coconut, unsweetened
    • 1/3 cup granulated sugar
    • 1/4 teaspoon salt
    • 5 tablespoons unsalted butter, melted
    • 1 egg white
    • 1/2 teaspoon almond extract

    Method

    1. 1

      Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.

    2. 2

      In a medium bowl, whisk together the almond flour, shredded coconut, sugar, and salt.

    3. 3

      Add the melted butter, egg white, and almond extract to the dry ingredients and stir until a cohesive, slightly sticky dough forms.

    4. 4

      Press the dough evenly into the bottom and up the sides of the prepared tart pan, using the back of a measuring cup or your fingers to form a uniform layer about 1/4 inch thick.

    5. 5

      Prick the bottom of the crust a few times with a fork, then chill in the freezer for 10 minutes to firm up before baking.

    6. 6

      Bake until the edges and surface are golden brown, 15 to 18 minutes.

    7. 7

      Cool the crust completely in the pan on a wire rack before filling, about 30 minutes.