Serves a Crowd

Tropical Oasis Shoo-Fly Tart

March  9, 2011
0 Ratings
  • Makes 11-inch tart
Author Notes

Late winter brings to mind dreary rain, dirty snow, and a feeling of malaise. What could be better than being magically transported to a tropical oasis to get away from it all? This tart combines dates, shredded coconut, and orange zest in a coconut milk custard. (Ingredients I would find in my fantasy oasis!) I've used an almond crust, but if you have nut allergies I think a graham cracker crumb crust or a blind baked butter pastry crust would work almost as well.

What You'll Need
  • Almond Crust
  • 2 cups almonds
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • Tropical Oasis Shoo-Fly Tart Filling
  • 10 large Medjool dates, divided
  • 1 cup unsweetened shredded coconut, lightly toasted
  • 1/4 cup all-purpose flour
  • zest from a medium orange
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened and cut into 4 pieces
  • 1/4 cup firmly packed light brown sugar
  • 1 can coconut milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/4 cup boiling water
  1. Almond Crust
  2. Preheat oven to 375º F with rack in center position. Place almonds in work bowl of food processor. Pulse until almonds are in coarse crumbs, with no large pieces remaining. Add butter, sugar, and salt then pulse to combine. Mixture should start to clump together.
  3. Dump mixture into 11-inch tart pan with removable bottom. Press into an even layer with your hands. Place on a rimmed baking sheet and bake for 10 to 12 minutes, until just starting to brown. Remove from oven leaving tart pan on baking sheet.
  1. Tropical Oasis Shoo-Fly Tart Filling
  2. Remove pits from dates. Slice 3 of the dates lengthwise into quarters, and set aside. Coarsely chop remaining dates and place in bowl of food processor.
  3. Add coconut, flour, orange zest, and salt to dates in food processor. Pulse several times to combine. Add butter. Pulse until fully incorporated and mixture is forming large clumps. Set aside.
  4. In medium bowl whisk sugar, coconut milk, egg, yolk, and vanilla until well combined and sugar has dissolved. Dissolve baking soda in boiling water, then slowly add to coconut milk mixture while whisking. Add about half of the coconut/date crumbles. Mix thoroughly to break up the clumps. Pour mixture into prepared tart shell.
  5. Scatter remaining coconut/date crumbles evenly onto tart filling. Use your fingers to break up any large clumps before adding to tart.
  6. Place in oven and reduce heat to 350º F. Bake for 15 minutes, then quickly arrange reserved date pieces around outer edge and rotate tart 180º. Bake an additional 8 to 10 minutes, until the tart filling has set. Cool completely on a wire rack.
  7. Remove ring from tart pan, using a thin knife blade to loosen any areas that are stuck. Slice into pieces, and serve as is or accompanied by a dollop of lightly sweetened whipped cream. Dream of a tropical oasis.

See what other Food52ers are saying.

  • Jestei
  • EmilyC
  • TiggyBee
  • fiveandspice
  • ChefJune
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

22 Reviews

Jestei March 15, 2011
this sounds crazy good but what is cake can coconut milk?
hardlikearmour March 15, 2011
LOL....oops....just meant 1 can coconut milk! Will edit once am able. Thanks for catching my silly error.
EmilyC March 11, 2011
Looks the combo of ingredients.
hardlikearmour March 11, 2011
Thanks, EmilyC! Texture wise it's almost like a moist date cake, and I think it's really yummy w/o being overly rich or sweet.
TiggyBee March 10, 2011
This is great! Love all the flavors and especially the coconut custard! Delishhhh....
hardlikearmour March 10, 2011
Thanks, TiggyBee!
fiveandspice March 9, 2011
Fabulous! Definitely just the thing to shake off late winter doldrums.
hardlikearmour March 9, 2011
Thanks, 5&spice! Especially considering the horrid winter you east coasters have endured!
ChefJune March 9, 2011
Oh my goodness! what a stupendous idea. ;)
hardlikearmour March 9, 2011
Thanks, ChefJune! I was happy my idea turned out - in my head I only gave it about a 25% chance of success.
Lizthechef March 9, 2011
Oh, not at all - your photo brings it all together for me - thumbs up!
hardlikearmour March 9, 2011
I just wanted to wait for better light to do the photo. I intended on a photo of the whole thing minus the wedge we ate last night, but my husband took all but 3 slices to work today!
Lizthechef March 9, 2011
I'm an old PA Dutch girl - your version of shoo-fly pie is something I have to try...Would love to see a photo as to how it compares to traditional shoo-fly pie. My recipe is posted on the site.
hardlikearmour March 9, 2011
It's not very traditional, as it doesn't have any molasses (other than what's in the brown sugar.) Coconut milk is acidic, so I thought it might work out when I came up with the idea. I'm quite happy with the result, but for an "old PA Dutch girl" it may be too non-traditional.
Sagegreen March 9, 2011
You are so prolific! This sounds wonderful.
hardlikearmour March 9, 2011
LOL, Sagegreen! Thanks.
Marguerite P. March 9, 2011
oh wow, this sounds incredible. I love the idea of the coconut date crumble added to the custard.
hardlikearmour March 9, 2011
Thanks! It worked out better than expected.
Midge March 9, 2011
This sounds fabulous. I thought about experimenting with with coconut milk custard, but I'm tarted out. Glad you did!
hardlikearmour March 9, 2011
Thanks, Midge! I'm tarted out, too.
gingerroot March 9, 2011
Wow, what a lovely tropical oasis. I love that you made a coconut custard.
hardlikearmour March 9, 2011
Thanks, gingerroot! Once the crumbles get added to the custard and baked it makes for a very moist almost cake-like texture.