Blueberry-Coconut Tart

One of the best things I've ever made and oh-so easy too! Not too sweet and fresh! Frozen blueberries don't quite cut it as they tend to bleed and get watery when baked. Definitely Carolyn Chu's favorite.
5 T unsalted butter
1 1/3 C graham cracker crumbs (1 clear package inside of the box)

1/3 C sugar
2 large eggs
½ C heavy cream
1 pint fresh blueberries, picked over for stems
1 C and ¼ C sweetened flaked coconut
Preheat oven to 350 degrees. Melt butter, then combine with graham crackers. Press mixture evenly across the bottom and all the way up the sides of the 9” tart pan, packing it tightly with your fingers so it is even and compacted.

Whisk together the remaining 1/3 C sugar, the eggs, and heavy cream in the other bowl. Stir in 1 C coconut and gently stir in blueberries.

Spoon the filling into the tart pan, top with ¼ C coconut. Bake until mixture is slightly bubbling and browned, 45-50 minutes. Let cool completely on the rack before removing the sides of the pan and serving.

Makes 1 9" tart, from Instant Gratification

I had to steal this photo before anyone else devoured the rest of this pie. Ugly, yes. Tasty, yes.

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