Real Recipes From Real Home Cooks ®

basil almond coconut rudy red tarts

a recipe by
Nancy A.
Wyckoff, NJ

A great party dessert, the perfect tart with a delectable sweet and savory crust, a creamy crunchy filling, and a sweet and tangy topping, a flavor combination too good to miss!

serves 8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For basil almond coconut rudy red tarts

  • 1 c
    unsalted butter, softened at room temperature
  • 2/3 c
  • 1
    large egg
  • 1 tsp
    almond extract
  • 2 1/2 c
    unbleached all-purpose flour
  • 2 Tbsp
    chopped fresh basil
  • 4
    large eggs
  • 2
    large egg yolks
  • 1 1/4 c
    plus 1 tablespoon sugar
  • 1/8 tsp
  • 1 c
    plus 1 tablespoon ruby red 100% grapefruit juice
  • 1 tsp
    toasted coconut
  • 1 tsp
    chopped almonds
  • 3 Tbsp
    unsalted butter
  • 1 c
    heavy cream
  • 2 Tbsp
    ruby red juice
  • 1 Tbsp
    powdered sugar

How To Make basil almond coconut rudy red tarts

  • 1
    For Crust: In a large bowl of stand mixer, cream 1 cup softened butter with 2/3 cup sugar until fluffy. Add in 1 egg and 1 teaspoon almond extract, beat to incorporate. Gradually add in 2 1/2 cups flour, then 2 tablespoons chopped basil and mix together. Wrap dough in plastic wrap and chill for several hours.
  • 2
    Preheat oven to 350 degrees. Lightly spray with non stick baking spray 8 (5 inch) tart tins. Shape chilled dough into 8 large golf ball size pieces and press each into bottom and up sides of prepared tins.
  • 3
    For Filling: In a medium saucepan over medium heat, whisk together 4 large eggs , 2 large egg yolks, 1 1/4 cups plus 1 tablespoon sugar, 1/8 teaspoon salt, and 1 cup plus 1 tablespoon ruby red juice. Cook for 10 minutes stirring constantly, until thickened. Add in 1 teaspoon toasted coconut, 1 teaspoon chopped almonds, and 3 tablespoons butter; remove from heat and continue to stir until butter is melted. Pour filling, dividing evenly over each tart crust and bake for approximately 35 minutes, until filling is set and crust is golden. Cool.
  • 4
    In a medium chilled bowl, using hand held mixer, beat together 1 cup heavy cream with 2 tablespoons ruby red juice; add in 1 tablespoon powdered sugar and whip until stiff peaks form. Spoon or pipe over top of each tart and garnish with (if desired) toasted coconut and chopped almonds.

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