Tuesdays with Dorie
Baking Chez Moi
I took my fellow baker’s suggestions when making this tart. I made the tart dough and coconut filling the day before then baked and filled the tart the next day. It was quite easy to assemble just need time to chill the tart for four hours.
As Dorie mentions, this is a tart version of a Mounds Bar. The flavor comes from the coconut milk and shredded coconut. I added dark rum as my optional flavor. This was a hit with all the adults. My son does not like coconut so I didn’t even give him a piece.
To see what others thought head over to TWD.