TART SHELL (shortbread cookie with coriander and nutmeg)



  • 1 cup powdered sugar

  • 1 ½ teaspoon ground coriander
  • 1/2 teaspoon ground nutmeg
  • pinch of salt
  • 1 cups salted butter
  • 1 egg yolk, beaten
  • 2 cups all-purpose flour blended with ½ cup cornstarch


Blend powdered sugar, ground coriander, nutmeg and pinch of salt. Add butter and beat together until light and fluffy. Add yolk and blend in well. Add flour and cornstarch. Divide dough with two ounce scoop into individual tart shells.  Press with fingers evenly into shells and bake 350ºF for approximately 8-10 minutes or until slightly brown around the edges. Set and remove carefully. When cool add favorite filling like coconut cream.



  • 3/4 cup sugar

  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups unsweetened coconut milk
  • 1 1/2 cups whole milk
  • 5 egg yolks
  • 1 cup flaked or ground coconut optional--omit for smoother texture
  • 2 teaspoons vanilla extract and 1 teaspoon coconut flavoring
  • 1 tablespoon butter


Blend sugar with cornstarch and salt; add milks and bring to simmer over medium heat. Remove and set aside. Beat yolks with small amount of milk mixture to temper eggs, and then add eggs to milk quickly whisking to incorporate. Put back onto medium heat and stir until thickened. Remove from heat and add coconut, if using; blend in flavorings and butter. Fill baked tart shells. Cool before serving.


4-shortbread cookie tart shells (see recipe for Tart Shells)
2 cups coconut cream filling (see recipe)
Italian meringue (see recipe)
4 slices grilled pineapple

Cool shells and remove from tart pans. Gently spread ½ cup coconut cream filling into crust. Top with prepared Italian meringue. Brown meringue using hand torch or broiler. Serve with pineapple slices that have been grilled until lightly caramelized and heated through.


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