Zingy bright curds bring out the best in this nutty crust, but it doesn’t balk at creamier fillings like the whipped strawberry cloud or the chocolate hazelnut ganache, either.
1 cup (80 grams) unsweetened shredded coconut
1 cup (120 grams) whole shelled pecans
½ cup (78 grams) whole wheat flour
3 tablespoons (37 grams) granulated sugar
½ teaspoon kosher salt
6 tablespoons (¾ stick/85 grams) unsalted butter, melted
1. Preheat the oven to 350°F.
2. Spread the shredded coconut in an even layer on a rimmed baking sheet. Toast the coconut in the oven for 3 minutes, until golden and fragrant. Keep a close eye to ensure it does not burn. Pour the toasted coconut into a food processor.
3. Spread the pecans in an even layer on the baking sheet. Toast the pecans in the oven for 3 to 5 minutes, until deepened in color but not completely dark. Put the toasted nuts with the coconut in the food processor.
4. Add the flour, sugar, and salt to the food processor and blitz until the mixture has a uniformly sandy texture.
5. Pour in the melted butter and pulse until the mixture holds together.
6. Turn the mixture out into a 9-inch tart pan with a removable bottom. Press the mixture firmly into the pan, starting with a ¼-inch-thick edge going all the way up the sides and then using your palm to press the crust evenly into the bottom. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.
7. Bake for 23 to 25 minutes, until golden and crisp. If the bottom puffs up during baking, use a flat-bottomed drinking glass to gently press it back down.
8. Keep the tart shell in the pan, cool completely, and place it in a sealed container or wrap it well in plastic until ready to fill.