A lot of you might have realized that my food isn’t really fancy, and with my kitchen, a Thanksgiving dinner might really just consist of a pitiful roasted chicken drumstick or something of the sort.

So I thought I’d do y’all a favor by asking for a guest cook to come and spice up 食べ物 eXploZion for the Thanksgiving weekend!

And so…-drumroll- I present to you Sara Kosuth, who will be today’s (first!) guest blogger/super chef, as well as her mouthwatering Coconut Almond Tart, which is sure to amaze your guests and their taste buds.

Sara is the College Cooking section editor at Wolverine CuiZine, University of Michigan’s cooking blog. A current undergraduate student, she plans to attend culinary school after officially becoming a UM brainiac and to strike “fear into the hearts of Iron Chefs across the world.”

Although I’m not an Iron Chef, I think she struck something in my heart (or my stomach) as I tried to resist that tart that was sitting right in front of me in her kitchen…

But without further delay, I officially present Sara Kosuth and her method of making a fabulous Coconut Almond Tart.

Hi, everyone! This is Sara writing!

The first time I saw this this recipe, my mouth started salivating. Coconut
is one of my favorite ingredients and combined with chocolate and
almonds–this sounded heavenly. It’s like an Almond Joy, but made for
royalty. I made this dessert for a pre-Thanksgiving dinner and I think most
people thoroughly enjoyed it, although most could only get in a few bites
after stuffing themselves full of other Thanksgiving food. Also, for some
reason, eating a slice of it chilled is much better than when it’s room
temperature. The coconut filling and chocolate topping are firmer so you really notice the different textures between the two and the distinct flavors. Either way, enjoy!



1 1/2 cups toasted almonds
1/4 cup lightly packed brown sugar
4 tablespoons unsalted butter, melted

1/2 cup canned coconut cream
3 ounces white chocolate, chopped
1/4 cup sour cream
4 tablespoons unsalted butter, cut into pieces, room temperature
1 1/4 cups shredded sweetened coconut, lightly packed

1/4 cup heavy whipping cream
3 tablespoons unsalted butter
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, chopped
2 ounces white chocolate, chopped and melted


To prepare crust:

1. Preheat oven to 350.

2. Coarsely chop almonds in a food processor. Add sugar and melted butter. Process the mixture until finely chopped.

3. Using plastic wrap as an aid, press mixture into the bottom and along the sides of a 9-inch tart pan with a removable bottom.

4. Bake 10 minutes. Remove the pan from the oven and let it cool.

To prepare filling:

1. Bring coconut cream to a boil in a heavy saucepan. Reduce heat to low.

2. Add white chocolate and stir until it is melted. Pour mixture into a medium bowl.

3. Whisk in sour cream. Add butter and whisk until it melts into batter and the batter is a smooth consistency.

4. Stir in shredded coconut. Chill until filling is very cold, but not set, about 1 hour. Spoon filling into crust, smooth top. Chill until set.

To prepare topping:

1. In a heavy saucepan, combine whipping cream, butter, corn syrup and bring to a low boil, stirring frequently. Reduce heat to low.

2. Add bittersweet chocolate and stir until melted.

3. Pour over tart, covering filling. Spread topping with back of spoon to cover evenly.

3. Spoon melted white chocolate into pastry bas fitted with small tip. Pipe in parallel vertical lines over topping, spacing evenly. (In this case, because the “pipe”, which was a ziplock bag with a tiny corner cut out burst, straight lines just weren’t possible.)

4. With a skewer or toothpick drag the lines to form decorative pattern in the chocolate. Chill and serve.