Coconut Malabi Tart + Cherries & Wine
Serves: one 9 inch round tart
 
*This tart is best eaten on the same day it is made as the crust will not keep it's crispness past the first day.
Ingredients
  • FOR THE TART CRUST:
  • 1 cup Flaked Coconut
  • 1⅔ cup Almond Flour
  • 1 teaspoon Cornstarch
  • pinch of salt
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Coconut Oil
  • FOR THE MALABI FILLING:
  • 1 ¾ cups Coconut Milk, canned
  • ¼ cup Raw Cane Sugar
  • ½ vanilla bean
  • 4 tablespoons Cornstarch
  • 2 tablespoons Water
  • FOR THE CHERRY WINE TOPPING:
  • 2 cups Cherries, pitted (fresh or frozen)
  • ½ cup Raw Cane Sugar
  • 1 tablespoon Cornstarch
  • 1 tablespoon Lemon Juice
  • ½ cup Red Wine
  • ½ teaspoon Vanilla
  • GARNISH:
  • Flaked Coconut, toasted
  • Fresh cherries, if desired
Instructions
  1. FOR THE TART CRUST:
  2. Preheat the oven to 350 degrees F.
  3. Place the flaked coconut, almond flour, salt, and cornstarch in the base of a food processor. Process until the coconut breaks down into small pieces, about the size of small grains of rice.
  4. Add the maple and coconut oil to the processor and pulse until the mixture comes together. Mixture should hold together when pressed into the palm of your hand.
  5. Press the mixture into the bottom and sides of a round tart pan with removable bottom.
  6. Bake in the preheated oven for 12-15 minutes. Crust should be golden brown and fragrant.
  7. Let cool completely before filling.
  8. FOR THE MALABI:
  9. Add the coconut milk and sugar to a saucepan. Scrape the beans from ½ vanilla bean into the milk. Stir occasionally over medium heat until the mixture begins to steam. Dissolve the cornstarch in the water and stir in to the milk mixture. Bring to a boil and cook, stirring constantly, for 30 seconds so that the starchiness can cook out. Remove from heat.
  10. Pour into the cooled tart crust, cover, and refrigerate for 4 hours or until cold and firm.
  11. FOR THE CHERRY WINE TOPPING:
  12. Place the cherries in a saucepan. Add the sugar and cornstarch and toss until cherries are coated. Pour in the red wine and lemon juice. Heat over medium high heat, stirring occasionally until the mixture begins to boil. Continue to cook until the syrup thickens enough that when you coat the back of a spoon with it and drag your finger across, a trail remains and the syrup doesn't fill it in.
  13. Remove from the heat and let cool completely. Stir in vanilla. Store in an airtight container in the fridge until needed.
  14. TO SERVE:
  15. Spoon the cherries and wine syrup into the middle of the tart. Sprinkle toasted coconut around the perimeter. Top with fresh cherries as a garnish, if desired.
  16. Alternately, you may cut the tart into slices, plate, then top each slice with cherries, syrup, and coconut.
  17. Serve chilled. Best eaten the same day made.*
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2019/08/18/coconut-malabi-tart-cherries-wine/