A cherry and coconut brown butter tart with a chocolate crust - pure decadence!
Keyword: Cherry brown butter tart, Cherry dessert, Cherry tart
Author: Mia Kouppa
tart pan (we used a 14 x 4 inch rectangular tart pan)
Cherry pitter, optional
For the crust
½cup(125 mL) unsalted butter, melted
⅓cup(67 grams) light brown sugar
¾cup(110 grams) all purpose flour
¼cup(30 grams) cocoa powder
½tspvanilla extract (or ¼ tsp vanilla powder)
cooking spray to coat the bottom of the tart pan
For the filling
½cup (115 grams) butter, unsalted
½cup(100 grams) sugar
¼cup(37 grams) all purpose flour
½cup(50 grams) unsweetened shredded coconut
1cupcherries, pitted and halvedapproximately
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.
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!
Cherry and coconut brown butter tart https://miakouppa.com/2021/08/03/recipe-cherry-and-coconut-brown-butter-tart/ August 3, 2021