Blackberry Coconut Tart

I realize it’s a busy holiday weekend- between Easter and Passover, there is a lot of food involved.  And I’m sure that many of your menus have already been planned and prepared.  But if there is any room on your dining room table, please make this tart.

I’m pretty sure every food blogger has browsed Heidi Swanson’s blog- 101 Cookbooks.  If you haven’t, then take the next 5 minutes to look through her beautiful pictures and recipes.  Last April she published an amazing book- Super Natural Every Day.  Heidi has a number of delicious recipes on her blog, and I wasn’t sure if I wanted a copy of the book.  But I kept seeing her book recipes on other blogs, so I bought a copy to add to our cookbook collection.  It’s amazing, and I wish I had thought to do this sooner.

I really didn’t know which recipe to start off with.  Every single one looks and sounds delicious.  I had been craving something a little sweet and indulgent- and Easter brunch just seemed too far away.  I know berries are not in season just yet, but I couldn’t wait to get my hands on some.  In the end I chose this tart, this way I could decorate it with some blackberries.

This dessert, that can easily be eaten for breakfast, is delicious.  There is a slightly sweet coconut flavor, but not too overwhelming.  The crust is crunchy, but the middle of this tart is soft.  I loved the berries on this, since they added a touch of tartness that I had been craving.

I took the last bite of this tart about an hour ago, and I’m already thinking of when I could make another.  This would be perfect for any brunch you may go to, or are hosting.  Make it tonight, it’ll be even tastier the next day.

Blackberry Coconut Tart
Slightly adapted from: Super Natural Every Day

Heidi had used a 8×11 inch tart pan, while I used a 9 1/2 inch round pan- I think both work well.  I did not have finely shredded coconut, and I like slightly bigger chunks of coconut in my baked goods, see what you have in your pantry.  In the recipe write-up, Heidi mentions that other fruit will also work, such as: cherries, plums or huckleberries.  If it’s possible make this tart a couple of days in advance, it was even better the next day, especially right out of the fridge.

Crust:
1 1/2 cups whole wheat flour
3/4 cup shredded coconut
3/4 cup sugar
1/2 tsp salt
10 tbsp unsalted butter, melted

Filling:
2 cups shredded coconut
1/2 cup sugar
4 large egg whites
2 cups blackberries
10-15 pistachios, crushed

Preheat the oven to 350ºF.  Butter the sides and bottom of a tart pan.

To make the crust combine the flour, sugar and salt.  Mix the ingredients well, and then add the butter.  Mix the dough together until it is a solid ball, and not dusty.  Press the mixture into the bottom of the tart pan.  Bake this for 15 minutes, then remove it from the oven and allow it to cool.

Meanwhile, prepare the filling by mixing together the coconut, sugar and egg whites.  Mix the ingredients until they are well combined.  Evenly, pour the filling into the tart, over the crust.  Then push the blackberries into the filling  throughout the tart (feel free to use more fruit).

Bake the tart for 25 minutes, or until the filling is turning a golden color.  Once the tart cools, sprinkle the top with the crushed pistachios.  Cut into slices or squares.

Oatmeal Chocolate Bars

I’m a huge fan of granola bars, oatmeal bars or any other snack that comes in a bar form.  I’ve made different bars before, and I always like the homemade one’s much more than the store bought one’s.  And you can pick your own flavors that go into it.

Also, how many times have you grabbed the organic or all-natural granola snack bar, and then turned it over to read the ingredients?  You’ll see some words that you have no idea what they are, or what they mean.  So what’s the best way to control what you put into your tummy?  Make it yourself!

These bars are great.  After we cut them up, we kept them in tupperware containers in the fridge.  I would take them to work for a mid-day snack.  By the time I would eat it at work, the chocolate would be slightly melty, and the granola would be soft.  Feel free to play around with different flavors of the dried fruit, or change the type of peanut butter.  There are so many varieties to be made.

Not only do these make great mid-day snacks, but they’re also a fantastic way to fuel up before a long run (or after)!  Maybe bring it with you when you’re traveling in the car, or a flight (it’s way better than those pretzels!).

Oatmeal Chocolate Bars
Adapted from: Eat, Live, Run

1 cup of honey
2 tsp maple extract
1/4 tsp salt
2 tbsp sugar
1/4 cup creamy sunflower butter (or peanut butter)
2 cups of oatmeal oats
1/2 cup shredded coconut
1/4 cup sunflower seeds
1/3 cup dried pomegranate seeds
1/4 dried currants
1/2 cup dried cherries
3/4 cup of chocolate chips

Combine honey, maple extract, salt, sugar and sunflower butter in a small saucepan.  Bring the mixture to a boil, and then simmer for 4 minutes while stirring it.

Add the oats, coconut, sunflower seeds, dried pomegranate seeds, dried currants,  dried cherries to a large bowl.  Once the honey-sunflower butter mixture is done cooking, add it to the large bowl.  Fold the two mixtures together.  Lastly, add the chocolate chips, but be sure to not melt the chocolate chips.

Grease a 9×12 inch pan, and then pat down the bar mixture.  Chill in the fridge for at least an hour, and then cut the bars into the pieces.

Book Club Pt 1- Coconut Macaroons with Chocolate

I know, it’s 2 dessert posts in a row!  This last week, Book Club was here, and this was one of the desserts which I had made.  This was a great dessert that was extremely easy to make, and it holds well over a couple of days.  I actually made it over the course of 3 days, but that’s what made it very convenient.  I did each major step per day, since I was running out of time each night.

Coconut and chocolate are such a great combination!  Fortunately, I had a lot of coconut in our pantry, and there is always chocolate there.  If you use milk chocolate or semi-sweet chocolate, it’ll be a little sweeter- but that’s easy to change for everyone’s taste preference.

Coconut Macaroons with Chocolate
Adapted from: 17 and Baking Blog

3 cups shredded coconut
1/2 cup sugar
3/4 cup egg whites (about 5)
1 1/2 tsp vanilla extract
1/4 tsp almond extract
4 oz dark chocolate, finely chopped

In a large saucepan, combine coconut, sugar and egg whites.  Stir over medium heat for about 10 minutes.  The mixture should be creamy, and almost sticky.  Add the vanilla and almond extracts.  Then spread the coconut mixture in a thin layer on a cookie sheet.  Refrigerate until cold for at least 30 minutes (I did this step overnight).

Preheat the over to 300 degrees.  Line a baking sheet with parchment paper.  Form the coconut mixture into small cookies (I did little balls).  Bake until golden, so for about 30 minutes.  Let them cool.

In a small saucepan heat water until it boils, place a bowl on top (do not let the bowl touch the water), and add the chocolate pieces into the bowl.  Keep stirring until the chocolate has melted.  Then, drip the chocolate over the macaroons (as much or as little as you’d like).  Let it set for about an hour.  You can store the macaroons in an airtight container for about 5 days.