My mother’s favorite pie is Coconut Cream.
Followed closely by the disgusting Mince Meat Pie, and Raisin.
Growing up, however, I can not remember her ever making herself a Coconut Cream pie.
Why? Daddy doesn’t like coconut, and Mother being the sweetie that she is, wouldn’t make something that only one person liked.
It is for this reason and this reason alone that I place the blame solely on the Mother for me burning the first batch of coconut.
How was I supposed to know what lightly toasted was supposed to look like if the Mother never taught me, or that coconut can go from gorgeously toasted to awfully burnt in the blink of an eye???
Wasting food really burns me….get it…burns….me???
I’m not as nice as the Mother is.
If I want it, I make it and it doesn’t matter if no one else likes it.
It just means more for me.
Fortunately for me everyone here likes coconut, and today’s TWD pick of Toasted Coconut Custard Tart is absolute perfection.
The tart crust tastes just like a short bread cookie.
I used rum flavoring, as I didn’t want to go purchase a bottle of dark rum, I used 2% milk instead of whole, and coriander? in a tart? nope!
I also purchased spray whipped cream….’cause I tend toward the lazy.
Beryl of Cinnamon Girl had the honor of choosing for us today. If you want to make this fabulous tart, go grab the recipe off her blog.
Ma, make this for Easter. I’ll help you eat it, and so will the boy.
PS. Did anyone elses custard go from liquid to solid instantly?