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Coconut Crème Brûlée Tart

Lori Longbotham
  • 225 minutes
  • Serves 8

INGREDIENTS

1

Raspberries

6

Egg yolks, large

1 1/3 cups

All-purpose flour

6 tbsp

Natural brown sugar

1/4 tsp

Salt

1 pinch

Salt

1 tbsp

Sugar

1 1/4 cups

Coconut, sweetened flaked

3 tbsp

Ice water

1/2 cup

Butter, unsalted

3/4 cup

Half-and-half

1 1/2 cups

Heavy cream