Thursday, January 2, 2014

Coconut Cheesecake Tart



Sometime in November, my daughter asked me what I wanted for Christmas. She had taken it upon her sweet little 8-year-old self to write letters to Santa on behalf of everyone in the family. I thought about it and told her I would like a tart pan with a removable bottom. I had watched a cooking show where the host made pecan pie in a tart pan and was able to slice and serve the pie easily and beautifully. It looked like a great idea and something that I would actually use. So she wrote this letter to Santa: "Dear Santa, I was good today and I would like a tart pan with a removable bottom. Stephanie." So cute, right?

So I was pleased, but not surprised, to find this lovely fluted tart pan under the tree on Christmas morning.



And yesterday the kids and I mixed up this delicious tart, with a cookie pastry, a cream cheese and coconut filling, and a toasted coconut topping.


Coconut Cheesecake Tart
Tart:
1 1/4 cups flour
1/2 cup butter
2 tbsp. packed brown sugar
1 large egg
Filling:
2 cups shredded coconut
8 oz. cream cheese, room temperature
8 oz. whipped topping
1/3 cup sugar
1 tsp. vanilla

For the crust, preheat oven to 400 degrees. Combine crust ingredients until a dough is formed. Press onto bottom and about an inch up the sides of ungreased 9-inch fluted tart pan. Bake for 12 minutes.

While the crust is baking, spread coconut in a thin layer on a large baking sheet. Toast in the same oven as the crust, stirring every 3-4 minutes, until most of the coconut is golden brown. Set aside.

Once the crust and the coconut are cool, make the filling. Beat cream cheese until smooth, mix in sugar and vanilla. Add whipped topping and mix well. Stir in toasted coconut, reserving 1/2 cup for topping.

Spoon filling into crust, spread evenly. Sprinkle coconut evenly over filling. Remove sides from tart pan, then slide tart off the bottom of the tart pan onto serving dish. Chill until ready to serve.




I gotta say, slicing and serving this delicious tart was a dream! No digging around in the pie pan trying to fish out the first slice without tearing it apart. All I had to do was lift each slice right off the cake stand. It was a beautiful thing.

Linking:
Think Tank Thursday at Joyful Homemaking
Wowza Weekend Link Party at My Love 2 Create
Link Party Palooza at tatertots & jello
Strut Your Stuff Saturday Link Party at Sis Sisters' Stuff
Project Inspire{d} at An Extraordinary Day 

4 comments:

Maria said...

Oh, this looks so delicious!!!
Thank you for stopping by my blog, I am glad you left a comment so that I can find yours and follow!

Maria
www.musicteachingandparenting.com

Terri Cote said...

Wow this looks delicious! I am going to have to try and make this real soon! Thanks for all the awesome recipes you post. I love learning how to make things for cheap! Please feel free to check out my blog www.jaronalexander.blogspot.com I am a homeschooling mom of 4 boys.
Terri

Diane | An Extraordinary Day said...

I LOVE coconut Stephanie! And your Coconut Cheesecake Tart looks delicious!!! Several years ago I purchased some tart plans too. They really make a wonderful presentation without their sides. I have a hunch you will be sharing lots of yummy tarts in the future!!

Thanks for sharing your delectable treat at Project Inspire{d}!!

Hope your week is extraordinary!

Rosita Vargas said...

Que lindo color està irresistible esta sopita,abrazos.