• Tommy Centola

Coconut Tart from LeRuth’s

Updated: Jan 4

From one great chef to another. Last week was Chef Frank Brigtsen. This week is Chef Warren Leruth. My connection to the restaurant business started at LeRuth’s in 1978. I will be forever grateful for that.

12 ounces Sugar (Chef Warren weighed his ingredients)

12 ounces Coconut

10 Egg Whites

1/2 cup Water

1 teaspoon LeRuth’s Vanilla Bean Marinade (This product is now made by Ronald Reginald) or Pure Vanilla

1 teaspoon Almond Extract

Heat oven to 375℉.

Line tart pan with short crust. Mix all ingredients well and pour in short crust. Bake for 20 to 25 minutes. Cool and serve with pineapple sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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