Coconut Tart


September 6, 2013 by seriousbacon

photo 4 (1)

So summer time is over, which means i can get back to blogging! It’s been a hard real push over the summer, but i made it through to the other side, and a better chef to boot, to get an idea think long hard hours, a never ending prep list, constant checks coming through during service hours, and your half way there! and to top it all off your working in a 40 degree heat, no wonder us chefs are a crazy bunch! Its hard graft but its all worth it in the end..honestly! 😀

The dish i have today came about when i was mucking about at work trying to think of a nice special dessert to make, I was planning on making a flaked almond tart using a nice frangipane recipe that i had found, one of the chefs suggested that i tried to replace the ground almonds with desiccated coconut, genius! the result was a real nice summery dessert that gets the tastebuds tingling!

The basis of this dessert is a frangipane, which basically is a cake mixture with added ground almonds, the mixture is put into a sweet pastry case and baked for roughly 35 minutes until it has rose like a sponge cake. The variation i have made here substitutes the ground almonds with desiccated coconut, I also glazed the tart once cooked with a lemon stock syrup and sprinkled toasted desiccated coconut on top! It was nice to experiment with this dessert as its something that’s a little bit different and it turned a classic dessert into something really quite special. Teamed with a nice fresh mango sorbet, it sold like a bat out of hell, and I even had to make another batch a few days later! sounds like a success to me.

Here’s a frangipane recipe below, Enjoy and stay tuned for some more seriousbacon!


  1. 125g butter, softened
  2. 125g caster sugar
  3. 2 eggs
  4. 125g ground almonds
  5. 1 tbsp plain flour

Notice its equal amounts of everything, You can’t really go wrong!photo 4 (2)

  1.  Cream the butter and sugar together in a large bowl until light and fluffy.
  2. Gradually beat in the eggs, one at a time
  3. Then fold in the ground almonds and flour
  4. Mix well and chill until needed.
  5. Trim off any excess pastry from the tart case and spread the frangipane evenly on top.

4 thoughts on “Coconut Tart

  1. It looks yummy! But not really a fan of coconut. Thanks for stopping by and come back again soon!

  2. MamaD1xx4xy says:

    Love coconut! Looks great.

  3. Stacey says:

    This looks absolutely amazing!

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