My mother loves a crunchy crust & fresh coconut, so I made a fresh coconut tart with a creamy custard base.
However, she also loathes soggy crusts, so I developed a double-crusted coconut tart. The bottom layer is a traditional pie crust, but remains flaky due to the dense pecan crust that withholds the moisture from the custard well.
The result is a chewy, crunchy, and soft centered dessert! (scroll down for the spiced coconut creme)
This version is a single layer pecan crust, with less custard in the filling:
Here is the final, double crusted tart, with shavings of fresh coconut with a spiced coconut creme finish!