This luscious, silken, gently flavored coconut tart is topped with a delicate burnt-sugar crust that shatters when sliced.
About Lori Longbotham
Lori Longbotham is the former food editor of Gourmet magazine whose work has also appeared in The New York Times, Bon Appétit, and Real Simple. A graduate of the Culinary Institute of America, she’s also worked as a private chef, restaurant chef, and caterer. She’s the author of nearly a dozen cookbooks, including Luscious Chocolate Desserts and Luscious Lemon Desserts.