Reviewed: Jan. 3, 2012

I thought at first this came out completely wrong, but I think it's supposed to be a little goopy. I wish there was more information on what the end product is exactly (texture/consistency). Great with vanilla ice cream because it is pretty rich.

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April

Reviewed: Dec. 10, 2011

Great recipe. My family loved it and it was easy to make. I'll be making one again soon!

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LisaL

Reviewed: Apr. 13, 2011

AWESOME and EASY recipe! I have made this several times and taken it to several functions. Its gotten rave reviews!! Haven't found anyone who DOESN'T love this tart! Thanks for posting it Cindy!!

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msmichelle68

Home Town: Columbia, South Carolina, USA

Reviewed: May 31, 2010

Personally I don't think it needs to be baked in a crust. It is a nice variation of impossible pie, and I love the walnut coconut combination. I used under a cup of sugar and it was more than sweet enough, and next time I would make it with even less sugar,I think, and no crust. 5 stars as it is very very easy to make and great tasting.

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rachmaree

Cooking Level: Intermediate

Reviewed: Feb. 6, 2010

good recipe. I was really happy how it turned out! used unsweetened coconut -worked out well. this is a very sweet recipe! be sure it take it out of the oven even if the center is wobbly.. once in cools it does harden up a bit. I made up a mixture of brown sugar, chopped walnuts, coconut and boiling water and used this to surround the tart after it cooled. cheers!

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cortkne

Reviewed: Oct. 30, 2009

This is FABULOUS!!!!! Seriously, I can't praise it enough!! I am a budding pastry chef and made this as a special when the head pastry chef was out of town. The one and only thing I changed was I subbed pecans for the walnuts (I think they have a nicer flavor), but otherwise made the tart to the letter, and it was PERFECT!!!! I used our restaurant's all-purpose shortbread recipe for the crust, and I brushed the crust with egg whites before baking, and it couldn't have been simpler or turned out any better! I got rave reviews from the guests, the sous chef, all the servers, and the boss/executive chef. This is on my stand-by dessert specials list!! Put it this way.... If I can proudly serve this as a special at a high-end restaurant, then you know its a winner!!

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almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

Reviewed: Oct. 16, 2006

Absolutely delicious, however I did find that while making the tart the sugar content seemed excessive. I halved the quantity and the tart was a winner! I live in Portugal at the moment and the good thing is all the ingredients should be available anywhere you live, but the tart would be a hit anywhere!

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23 users found this review helpful