Monday, November 11, 2013

COCONUT PUMPKIN TART for "Friends Sharing Tea"

So glad to have you join me for "Friends Sharing Tea".  Are you following my blog?  I hope so- especially if you love tea! This is such a busy week for me that I am doing a repost from 2011.  Our Thanksgiving is very late this year - November 28th but maybe our Canadian friends who already celebrated will put up with "one more Coconut Pumpkin Tart!

Recently I was looking through some Victoria Magazines and saw a wonderful recipe in the September/October 2008 issue for a Coconut Pumpkin Tart.  Don't you just love the smell of pumpkin and spices in the kitchen this time of year?

Last night after work I baked this tart.  Actually, I made the dough the night before to save time so it would go together quickly!  

For the tart shell you will need:
2 cups all purpose flour, 1/2 cup toasted coconut, 1/4 cup sugar, 3/4 tsp tsp salt divided, 5 Tb cold butter and 1/3 cup ice-cold water.

For the filling you will need: 1 cup firmly packed light brown sugar, 1 Tb cornstarch, 1 Tsp ground ginger, 1 Tsp ground cinnamon, 1/8 Tsp ground cloves, 1 1/2 cups fresh or canned pumpkin puree, 3 eggs, beaten, 1 1/2 cups evaporated milk. (Actually I thought about adding 3/4 cup fresh coconut to this as a tweak but forgot to do that)

Here are their instructions:

1. In a food processor, pulse the flour, coconut, sugar,1/4 Tsp salt.  Cut the butter into cubes and add to the flour mixture; pulse until mixture is crumbly, about 20 seconds.  
2.  Gradually add the water in a slow, steady stream, until mix forms a ball. Turn the dough out onto a sheet of plastic wrap and shape - wrap tightly and refrigerate for at least 1 hour.
3.  Preheat oven to 425 degrees.  On a lightly floured surface, roll dough out to 1/8 thickness. Place in a 9" fluted tart pan, pressing up the sides.
4.  Line dough with parchment paper; fill with pie weights and bake for 8-10 minutes.  Remove pie weights and parchment and bake an additional 4 minutes.  Set aside to cool.

(I don't have a food processor - I burned mine up and haven't replaced it so I  just did the above in a bowl by hand. I used rice on top of the parchment paper to weight it down)

5. In a large bowl, combine the remaining salt, brown sugar, cornstarch, ginger, cinnamon, cloves, pumpkin puree and eggs.  
Gradually stir in the evaporated milk and pour into prepared crust.
6. Bake for 10 minutes. Reduce heat now to 350 degrees and bake 15-20 minutes or until the center of the tart does not move.

I definitely would have added the coconut to the filling if I had remembered. (not in original recipe)

Please join me by linking something about tea below:


Unknown said...

this looks fantastic what a yummy flavor combo!

Deb said...

I'll file this away for Christmas baking. It sounds wonderful. Hugs, Deb=^..^=x4

Tallulah's Antique Closet said...

I enjoyed your post and seeing that delicious tart. And I luv the plates with your Fall decor. Have a great week and Thank You for stopping by....Julian

Prim Rose Hill ©2008-2020 said...

I saw this recipe and thought it looked delicious! I love anything pumpkin. I'm so glad we're moving into fall! :)

Kathy said...

Yum Bernideen! This recipe sounds marvelous! I have never thought to combine coconut with pumpkins! Love your fall vignette with the tablecloth, turkey and plate! It all looks beautiful! Thank you for sharing with A Return to Loveliness!

Rizzi said...


Judith @ Lavender Cottage said...

Hi Bernideen
Coconut and pumpkin, hmm, I think I might try this combination. Your pie looks so good, do you mind company for a cup of tea and a piece of pie?
I've been burning pumpkin spice candles to scent the house and they smell heavenly although a pie in the oven might be better.

Lady Linda said...

YUM is right! I can smell it just looking at the wonderful pictures. You just inspire me. The hot weather is finally gone and I'm hoping to decorate for fall next week!
Lovely lovely lovely!

Angela McRae said...

We are definitely on the same wavelength here -- I just yesterday bought pumpkin butter and some new pumpkin tea at the grocery store. Yum! (And I think this tart would go quite well with my tea!)

By the way, I sent a question to your e-mail if you happen to get a chance to read it this weekend. Hope I sent it to the correct address! Thanks so much!

Beth said...

That looks delicious, Bernideen. It's definitely time for pumpkin and apples now! By the way, I love the lemon tart you posted some time ago and have it on my list to make again.
Hugs, Beth

Cozy Thyme Cottage said...

I don't care much for pumpkin although it does look delicious! I love your little pumpkins though. Nancy

Storybook Woods said...

Looks delicious. I love coconut and pumpkin together. Clarice

Sandi@ Rose Chintz Cottage said...

Bernideen, I never tire of pumpkin pie as it is one of my favourites. The coconut would be a nice addition. Looks delicious. Thank you for hosting and joining me for Tea Time. Have a lovely week.


Antiques And Teacups said...

Hi Bernideen...wonderful photos. I love pumpkin pie but my honey doesn't...can I come to your house for pie??? I always have to have when we are out and it's on the menu. That looks yummy! Thanks so much for sharing and linking to Tuesday Cuppa Tea!

Anonymous said...

Hi Bernideen! Blessings to you in all your busy! However, taking the time out for pumpkin Tart is a worthy escape from your "to do" list. It looks delish! We're big pumpkin fans here - and have been enjoying a crock pot pumpkin pie - if you can believe that! Gluten Free with no crust abut Oh - just perfection for the filling!

relevanttealeaf said...

Your coconut pumpkin tart looks delicious! As you can see from my post today, I made a pumpkin treat too. Tis the season for pumpkin! May you have a blessed week! ~ Phyllis

Angela McRae said...

OK, since I didn't make this the first time around, I need to make a point of doing so this time! Ha!

Karen said...

Hi Bernideen,
Your pumpkin pie looks so delicious. I think you can never tire of that treat. Your wee pumpkins are very cute. Thanks for visiting me and always being so kind and encouraging. Have a wonderful week and thank you for hosting Friends Sharing Tea!

kitty@ Kitty's Kozy Kitchen said...

Oh goodness, does that tart ever sound good, my friend! Thank you for sharing and for hosting. Have a wonderful week. xo

Alessandra said...

Thanks for the delicious recipe.Your tart looks so yummy

Zaa said...

Hey Bernideen..That looks like one scrumptious coconut pumpkin pie(YUMMY) It's a keeper….Your pictures are fabulous and so inviting…I think you may have a lot of visitors for tea today ..Thanks for sharing ..Hugs

Veronica Roth said...

Hi Bernideen, thinking about you and hoping your days are getting easier. Hugs. :)

Marilyn Miller said...

Sounds delicious! Thanks for sharing it.

Judith @ Lavender Cottage said...

Pumpkin and coconut; mmm, a yummy combination. The tart looks yummy Bernideen.

Martha's Favorites said...

Hi: Love your beautiful plates today. Take care of your self. Blessings, Martha

Gram said...

Having met you in your store this past summer, I know you're a very small lady. How you maintain that and bake all the time amazes me. Looks yummy!

The Charm of Home said...

Your tart looks delicious! I made a pumpkin pie this week too at the families request! Thanks for hosting!

Kathy said...

This sounds quite delicious - the crust must have been fantastic! I am delighted that you shared with A Return to Loveliness,