After several months of not posting any new recipes from Anna’s cookbook, I decided that it was time to remedy this! I “owed” my boyfriend two cakes due to two lost bets, and as per his request I made this delicious-looking raspberry and pecan tart, two of his favourite foods. I was happy to finally have a recipe to do and a dessert to make, and it was no trouble at all to do. I am typically not a fantastic dough maker, but since I had already made the nut-crust tart shell required for this recipe, I new what to improve (add a bit more water to obtain the right texture! This is temperature- and kitchen-dependent!) and got it perfectly right I think. The shell was easy to slice and bite through yet did not crumble to pieces. The tart itself was very good. The filling is slightly gooey with a nice crunch provided by the pecans, and the sweet burst of juice and flavour from the raspberries was very pleasant. I was not expecting it, but the coconut was the perfect combination in this tart, providing both a good bite and some sweetness. We devoured it in a matter of days. Strongly recommended for an uncomplicated light dessert.
- 1 Nut-Crust Tart Shell recipe, baked and cooled
- 1 cup packed light brown sugar
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups roughly chopped pecans
- 1 cup sweetened, shredded coconut
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries
- Preheat oven to 325°F. Place the pan containing the baked crust onto a baking tray until it cools down to room temperature.
- In a bowl, whisk together the brown sugar, eggs, egg yolk and vanilla extract until blended.
- Stir in the pecans, coconut, flour, baking powder and salt. Mix well to combine.
- Gently fold in the raspberries.
- Pour the mixture into the cooled crust and bake on the tray for about 45-50 minutes, until evenly browned and set. Cool the tart to room temperature in the pan before removing the outer ring of the pan to slice. The tart can be served at room temperature or chilled.