Pan-Baked Lemon Coconut Tart??? Um, No.

I discovered the following recipe last week while reading the NY Times "http://www.nytimes.com/2009/10/07/dining/071mrex.html?ref=dining". I enjoy reading the recipes of Mark Bittman. I purchased his 400 Seasonal Recipe book a few weeks ago. As soon as I read this, I knew I wanted to make it. However, I didn't want almonds. I wanted coconut. A Lemon Coconut Tart.

The recipe is as follows:

Time: About 20 minutes

4 eggs

1/2 cup sugar

Pinch of salt

1/2 cup ground almonds

1/2 cup cream

1/2 cup sliced almonds, more for garnish

1 lemon, zest and juice

2 tablespoons butter

Powdered sugar, for garnish.

******

Well, of course, I altered it a bit. I replaced 1/2c of sugar with 1/4c of agave nectar, cream with quinoa milk, 1/2c of almonds with 1/2c of shredded coconut and 2TBS of butter with 1TBS of coconut oil. I should have stopped right there. The mistake I made . . . . replaced the 1/2c of ground almonds with 1/2c of coconut flour. That dense flour soaked up every once of moisture in my mixture. I added two more eggs and some more quinoa milk to moisten what became a dough like mixture. Like cornbread.

I continued with the remaining steps by putting the mixture in a hot pan (w/ melted coconut oil) and then placed it in a 400 degree oven. 15 minutes what I had was coconut bread. Coconut flour has an interested taste. I now understand why recipes that use it cut it with another flour. It tastes okay to me, but if you are not used to it . . . well it may taste like coconut chalk. I will eat what I baked. Probably as a breakfast. A slice cut in half with a little strawberry jam.

So, I attempted to do this again. This time, I added a TBS of coconut flour. I think I should have done two tablespoons. I watched the video (again) and it saidI should have a batter. This was a little too runny. Furthermore, I should have let it cook on the stove more. The video states to let it bake for 20, yet the recipe says 10-15. I baked it for 10 and put it underneath the boiler for 2 minutes. What I got was :

Unfortunately, I did not use a spatula to ease it out of the pan and it collapsed on the plate. I "sliced" some of it and had some as dessert. Not bad. I think I will sprinkle some coconut on top before it goes in the oven.

Needless to say, I have to play around with this recipe again. I am determined to use every bit of shredded coconut, lemon juice and coconut flour I have to get this right.