Baking with Julia
I have made this one previously and loved it. It is fantastic!
Have at it..
I like the monthly move away from chocolate things. These things go in waves….
Thinking about making a different topping.
Ive made it before as I said above, and it was excellent. Really, I am salivating at the thought of making it again. I wont change a thing, but maybe putting some pecans in the crust.
Made this last night and holy crap it’s good! I loved making the custard and toasting the coconut. And you really can’t beat that Sweet Tart crust.
My husband and I ate this last night and I brought it to work today. Everyone LOVED it!
Dorie puts that the toasted coconut on top of the whipped cream is optional…I say it is a must!
Have fun with this one everyone!
As much as I want to make this one…. I have no time this week :( I always make on the weekend and this weekend the husband and I are taking a cake decorating class for 5 hours! Super excited about the class, but I will definitely miss this one :) No worries, I will still get in 3 of the recipes this month.
I made it last night and halved the rum and upped the vanilla and it still had rum flavor but wasn’t too rummy :).
Im so excited to make this after reading the great reviews. It sounds so good!
I’m still out of town till Saturday, so I’ll have to make this one another time. What a drag, because it sounds amazing!
Rum and coconut. Great combination. Now if I can just make pastry cream…
You can do it, Mike, I’ve found it to be not as hard and scary as it seems!
Oh you bet your buttons I’ll make this one! Mmmmmm….toasty coconuty custardy goodness.
::wonders why her pants are getting tight::
I am WICKED excited about this one. I might even bake it on time. w00t w00t! Anyone wanna try to make macarons with me since we’ll have so many egg white left over?
I will CB! Just tell me how much coconut I need so that I can pick it up at the store. :)
Sweet! Wanna post on Thursday then? Ok. Just double checked tart recipe! Looks like 1 cup coconut + more if you wanna add to the topping.
Totally cracked up at myself when I realized you said macarons and not macaroons. Thats why I asked about the coconut. hahaha
Im still in, just slightly less confident. And will have to pick up almond flour, NOT coconut. ;)
I will jump on this bandwagon :)
me me me me me!!!!! do you have a good recipe for them? I’ve tried once with a Nigella Lawson recipe and they failed utterly.
I’m in: never tried making macarons…. Any suggestions on which recipe to use??
Macarons are fun and (frustrating) to make. This is a link to the recipe used for the Daring Bakers October challenge.
I let my egg whites sit overnight in a far covered with saran wrap. This will help the cookies form the ‘foot’ while they are baking.
Good luck. :)
Sorry, I meant to say ‘jar’. Not far.
My default is Helen’s (of Tartelette) basic recipe – never fail, seriously. And no hot sugar syrup either :)
Oops! Sorry! I didn’t realize anyone else had replied to my macaron party! I’m either going to use David Lebovitz recipe (here) or the one from I heart Macarons book by Hisako Ogita. I’m making this afternoon and posting tomorrow! Let me know if anyone is doing it too so I can linky!
So excited to try making macarons! But won’t be able to bake them until Friday, I’ll also post that day!
baked and posted! aw yeah!
All the TwD desserts sound so good… How can I get some mail ordered???
… sorry I haven’t been around for awhile, I moved to the US Virgin Islands (I still giggle when I say that) for six months, and it is taking awhile to get settled. But i do think I am caught up, and will be back with new postings…
Come take a look at my new blogs of Island life!
This was good…although this is about the third Dorie recipe in which I’ve said, “Whoa, rum!” And I like my rum. I’ll halve the rum when I make this again.
I love coconut cream pie so I am really looking forward to this one.
I made 1/3 recipe in a gluten-free nut tart crust, which yielded two mini tarts. I used the rum in the cocolnut custard but not in the topping. It was just the right amount, imo. The toasted custard on top really boosted the CQ (coconut quotient) – I thought it was a little too subtle without it. I gave the tarts to my coconut-lovoing friend who has celiac, and she was thrilled! I’ll try to get back here and post the math in case anyone else wants to make a small amount.
Whoa! Sorry for all of the typos in my comment above. Here’s the amounts I used for 1/3 recipe:
Custard – 150g milk, 33 g sugar, 2 yolks, 15g cornstarch, tiny pinches of salt and coriander (but wished I’d used a bit more salt), 2/3 T rum, 1/3 tsp vanilla, 17g butter, 1/3 c coconut,
Two four inch tart shells
Topping – 1/3 c cream, 1 T confectioner’s sugar, rum + vanilla as desired.
Excellent! I know my family won’t eat an entire tart, but two mini tarts is more reasonable. Thanks!
Thanks for the 1/3 amounts, Nancy. I planned to make 1/3 the recipe before even looking here and you just made my job a lot easier!
So glad to see the 1/3 amounts..Im doing that..
Is it ok to leave the rum out? Yay I have lots of egg yolks in the freezer I can finally use up. I love coconut, but not Mr. so more for me! haha
Id say its ok to leave it out, but if you like rum at all, I thought it added something. I liked the rum flavor in both the custard and the topping.
YUM! This is great, if you like coconut, this is a must! I left the rum & coriander out. (coriander?? really?)
Also, I used my 9″ springform because I do not have a tart pan (still!), and it came out great!!
I don’t have any dark rum, and don’t really want to buy a bottle, but I do have some Malibu coconut rum. I think i’ll sub that, anyone else try that? It’s clear, far from dark, but I think the added coconut flavor might be a good thing?
I say give it a go. Thats coconutty tasting as is, so I think it may just boost the flavor?!? Cant hurt. :)
I hope that’s what it does and doesn’t make it too sweet! :)
So I decided to buy a bottle of dark rum today. I kept seeing recipes over and over calling for rum, so I’m really hoping the investment is worth it. I just hope I can make it by Tuesday because I have no whole milk tonight and working the next two days. Maybe if I’m not too tired in the evening…
Carla, I bought a medium sized bottle of dark rum earlier in my TWD days, and have found enough things to bake with it that I had to buy a second bottle this month. I use Myers.
Myers was the only rum I could find that actually said dark rum on the label. Kinda stinks that only two people in the house will actually eat the stuff with rum in it.
o sweet merciful buttery goodness! I may never make another pie again.
Boo. I just returned home from 2 weeks of travel; I seriously doubt I’ll have time to make this tonight. :( Looks like I’ll see you guys next week!!
Oh wow, what an amazing recipe! I loved this so much, and so did the kids! I made mini square tarts and used macadamias in the tart dough, delicious :)
Is it just me, or is there not much of a coconut flavor? I even used coconut rum! it’s good, but aside from the coconut flakes inside the custard, I’m not really tasting it.
Agreed, I added a couple drops of coconut oil after tasting it. Extract would work too!
If you look at the custard recipe, it really is just custard with coconut stirred in. Wonder if making custard with coconut milk would make it thick enough? I’m not daring enough to try it this time around, but maybe somebody else could? Thanks for the heads up. I’ll be adding in some coconut extract.
yep I think coconut extract or oil would definitely help. i’m thinking the idea behind this was to make a coconut pie that coconut haters would like. So if you are looking for a really coconutty flavor, you’ll need to boost it. I used coconut Malibu rum and that didn’t do much to boost it. Still fabulously yummy though! :)
I wonder if maybe steeping coconut in the milk while it’s heating might help, too…though I guess that is a variation on “coconut milk”?
I really wanted to make this one, but it is not gonna happen before Tuesday. I just have way too much going on this week. But, I will definitely be doing the other 3 this month.
I made this to serve at a luncheon on Sunday. Did anyone find that the amount of cornstarch was just a bit too much? I thought it was too heavy. However, my guests loved it. The toasted coconut on top is a must. lola
This is my first recipe with TWD (and from the book) and I really enjoyed participating. I loved this recipe. I served it at a dinner party and it was completely devoured. It was just the right amount of coconut taste for me and I liked the rummy after taste. Will definitely be making it again. The whole thing just worked really well.
I didn’t have time to make a tart this weekend, so I decided to make the custard anyway with a little modification and pop it into the ice cream maker. It’s churning away right now – I just took a little taste and I think it’s going to be pretty good!
I inherited a wonderful coconut cream pie recipe from my mom and so I was a little hesitant to try this recipe–in an odd way it felt disloyal to my mom! But it turned out great and I liked the whipped cream on top (my mom used to make meringue). I used a bit less rum and I was well pleased with the result. My guests ate it all up~
Amazing! This was my first time making a custard tart. The rum totally makes this tart. And it’s almost too pretty to eat:)
I wasn’t able to participate this time since I am travelling on business. I can’t wait to make this when I get home!!!
Pingback: >TWD: Toasted-Coconut Custard Tart « The Baking Bluefinger
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