Cherry and coconut brown butter tart
A cherry and coconut brown butter tart with a chocolate crust - pure decadence!
Servings: 1 tart
Equipment
- tart pan (we used a 14 x 4 inch rectangular tart pan)
- Cherry pitter, optional
Ingredients
For the crust
- ½ cup (125 mL) unsalted butter, melted
- ⅓ cup (67 grams) light brown sugar
- ¾ cup (110 grams) all purpose flour
- ¼ cup (30 grams) cocoa powder
- ½ tsp vanilla extract (or ¼ tsp vanilla powder)
- cooking spray to coat the bottom of the tart pan
For the filling
- ½ cup (115 grams) butter, unsalted
- ½ cup (100 grams) sugar
- 2 eggs, large
- ¼ cup (37 grams) all purpose flour
- ½ cup (50 grams) unsweetened shredded coconut
- 1 cup cherries, pitted and halved approximately
Instructions
To make the crust
- Preheat the oven to 350 degrees Fahrenheit.
- Use cooking spray to lightly coat the bottom of your tart pan.
- In a medium size bowl mix together the melted butter, brown sugar, flour, cocoa powder and vanilla extract until well combined using a rubber spatula or a wooden spoon.
- Press the crust into the bottom and up the sides of the tart pan, using your fingers to ensure that the crust is evenly dispersed.
- Use the tines of a fork to poke holes across the bottom of the crust dough and then bake in the center rack of your oven for 15 - 18 minutes until lightly browned. The dough may puff up slightly.
- Transfer the crust to a rack to cool, but keep the oven temperature at 350 degrees Fahrenheit.
To make the filling
- Melt and cook the butter in a pot over medium high heat, stirring regularly. You have to watch the butter carefully because it will go from browned to burnt quickly. It is best to use a white or light coloured pot if you have one so that you can really see the colour change in the butter as it cooks. You want your butter to be brown, and smell nutty. This will take about 5 minutes.
- Once you have achieved the desired colour of your butter, transfer it immediately to a glass bowl or measuring cup to cool.
- In a medium sized bowl whisk together the sugar, eggs, flour, and coconut.
- Whisking continuously, begin to slowly pour in the cooled browned butter. Set aside.
- Arrange the cherries, cut side down, onto your cooked tart crust. Although you can decide on the pattern and how many cherry halves you want to include, be sure to leave space between each of them.
- Pour the brown butter mixture carefully and evenly over the cherries.
- Bake in the middle rack of your oven for 30 - 40 minutes or until a toothpick inserted into the center comes out clean. You will notice that the batter puffs up and comes up partially over the cherries.
- Allow to cool for about 5 minutes on a cooling rack and then remove the tart ring.
- Use a very sharp knife to slice pieces when the tart is almost completely cooled.
- Enjoy!
Notes
If you don't like cherries, you can substitute them for other fruit; we think that raspberries or blackberries would be lovely here. Even small plums would work!