Amaretto Cream Tart with a Coconut Shortbread Shell

I wanted to take just a moment to say how sorry I am for all the families affected in Tucson.


How unexpected and terrible to not know, that you are sharing someone’s last moments with them. I shed tears for them and am a stranger, I prayed for them with my daughter. I cherished holding my Indigo’s hands and speaking out loud our prayer.


Can I share a positive moment? I know normally I am a little more comical…but since this event, I wanted to share a really lovely story..nothing big, but a really nice moment.







Indigo & I go shopping together every weekend for groceries. When we check out the lovely ladies always offer miss Indigo a balloon (which tickles any toddlers fancy).


If you know a toddler when they get something they don’t want anybody Else's hands on it…which means once we got outside it is all on her not to let go of the balloon.

But again if you know toddlers, they drop everything.


So here we are outside and she lets go, It crossed my mind to run after the balloon as it dragged through the parking lot but I couldn't leave my Indy sitting there in the cart.







Out of the corner of my eye I see this huge truck heading right toward her balloon (all while Miss Indy is loosing her mind with toddler grief). This huge truck swerves and hits her balloon…then a guy jumps out, grabs the balloon and brings it across the parking lot - back to us. He saw Indy lose it and made it his mission to get it back to her.


Dude, how cool is this guy?


It made my day. It made my Indigo’s day. I am thankful for that stranger. I am thankful for each day with my family.







INGREDIENTS for Coconut Shortbread crust


1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
½ cup shredded coconut, sweetened
1/4 teaspoon salt
10 tbs cold butter, cubed
1 large egg yolk
Slivered toasted almonds (optional)







INGREDIENTS for Amaretto Pastry Cream


3 cups Heavy Cream or Half & half
1/4 teaspoon salt
5 Tablespoons cornstarch
3/4 cup + 1 1/2 Tablespoons Sugar
3 large eggs
3 Tablespoons Amaretto
2 1/2 teaspoons vanilla extract
6 Tablespoons Butter







DIRECTIONS for Crust


Put the flour, sugar, coconut, and salt in the bowl and whisk together. Scatter the pieces of butter over the dry ingredients and press in with a potato masher—you should have pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time until incorporated. Now work the dough into a ball, use a tablespoon of ice water to help the process along. Wrap in Saran Wrap and refrigerate for at least 2 hours.


When ready roll out on to a floured parchment sheet. Fit into a tart buttered & floured tart pan. Bake fitted with foil and filled with beans at 375 for 25 minutes, then remove the beans and bake for another 8 minutes. Crust will be a gorgeous golden light brown.







DIRECTIONS for the Pastry Cream


Whisk the sugar, cornstarch, and eggs together.


Heat the cream & salt over a medium heat until hot. Pour (very slowly) about half the hot liquid into the egg mixture, whisking the whole time to prevent eggs from forming. Next pour the egg mixture into the cream and place back on the stove. Whisk the whole time until the mixture is thickened to the consistency of custard.

Remove from the heat and strain this over a large bowl, I used my flour sifter.
After 3 minutes add in the Amaretto, Vanilla extract, and butter. Mix well, then cover with saran wrap. Make sure to press the wrap on top of the cream. Place in the refrigerator to chill.


Assemble, share, enjoy.
Bless all the families in Tucson.