Crust Ingredients

¼ cup vegetable shortening
¼ cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 teaspoons baking powder
¼ cup milk
1 ½ cups flour
3 tablespoons water

Filling

3 cups fresh coconut, finely grated
1 cup sugar
1 cup water
2 teaspoons vanilla
2 teaspoons nutmeg

Method

Prepare the tart filling by combining all ingredients in a sauce pan over medium heat. Bring the mixture to a boil and then reduce heat to a simmer for about 10 minutes or until the liquid evaporates. Let the mixture stand until cool.

For the Curst combine shortening and butter until blended. Add sugar, egg, milk, and vanilla and mix well. Next, add the dry ingredients, including baking powder and flour, and mix until the dough becomes sticky. Knead the dough until it is stiff enough to roll. Divide the dough into two balls, one for the bottom layer and one for the top. Roll out one piece into a 9 inch pie dish. Fill the dish layered with dough with the coconut filling, and then roll the remaining dough, cut into 1 inch wide strips and braid on the top of the pie.

Bake at 350℉ for about 40 minutes or until crust is golden brown. Let cool for 15 minutes.

This tart is a traditional Bahamian favorite which I think has it’s roots in a french torte. Enjoy! The coconut filling can be replaced with any of your favorite pie fillings with great results.