Tart to tart—yes indeed there are tarts for every season and I can certainly understand why with their beautiful ridged pastry crust created from the specially crafted tart pan, to the delectable fillings housed inside.
Tart desserts can be filled basically with anything and therefore are typically classified as being savory or sweet depending on the ingredients used to fill the tart with. However, it is the crust that sets them apart from even an ordinary pie.
Some of the more popular tart fillings tend to include a variety of fruits, custards, and even veggies such as spinach, zucchini and squash as well as others.
However, this recipe post is for a sweet cookie tart. Since my sweet tooth had not been extracted at the time I made this sweet delicacy (back in March 2022), here is what came forth—my Coconut and Walnut Shortbread Cookie Tart. 😊
Let me tell you that this cookie tart is absolutely delicious though there are no fillings—just the baked batter. It is basically, a dump the ingredients, stir and then in to the oven it goes. It’s just that simple. Also, the texture of this tart is like an extra large coconut and walnut shortbread cookie though baked in a tart pan. Either way, this cross between a cookie and a tart is super duper good.
Coconut and Walnut Shortbread Cookie Tart
Lightly sweetened shortbread cookie tart that’s crispy on the edges but deliciously chewy on the inside.
Ingredients
- 1-1/2 cups Cake Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup granulated sugar
- 1 cup Whole Organic Milk
- 2 tsp Vanilla Extract
- 1 cup Coconut
- 3/4 cups Walnuts chopped
Instructions
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Preheat oven to 350 degrees.
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Add dry ingredients to a bowl, then add in the wet ingredients. Stir until combined into a smooth batter.
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Stir in the coconut and chopped walnuts.
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Pour cake batter into a buttered 8×8 tart pan or other round pan. Bake for 45 minutes.
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Allow cake to cool before removing from tart pan.
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Serve with whipped or butter cream as well as more walnuts if desired.
