Italian Cream Tart
Italian Cream Tart is an irresistible combination of coconut, pecans, and cream cheese. This is the kind of dessert that becomes an instant favorite!
I recently discovered that I am unable to sleep on an overnight flight. I made this discovery on a 6-ish hour flight. Ugh. Trying to keep yourself entertained while everyone around you sleeps can be a bit of a challenge. My iPad was a lifesaver, though, with TV shows, books, mindless games, and magazines.
During my magazine browsing stage, I happened upon a recipe for Italian Cream Tart. I am a huge fan of Italian Cream desserts. It is strongly my opinion that anything with coconut, pecans, and cream cheese has to be good.
I shared an Italian Cream Cake with you years ago (Please forgive the early blogging days photos!), and it remains one of my all-time favorite cakes. Since then, I’ve deconstructed that cake into individual desserts and simplified the whole idea with a quick and easy snack cake. And now there’s this tart.
The crust is a standard cookie crust, but it is even better than normal because it’s made with one of my favorite store-bought cookies, Pecan Sandies. Those nutty shortbread lend themselves perfectly to a cookie crust. The nutty flavor is exactly the perfect complement to the rest of this tart. And, I have a feeling you’ll be seeing something here on BoB made with that crust again.
The filling incorporates the other two major components of Italian Cream desserts (coconut and cream cheese) along with some mascarpone and sour cream to create amazing flavor and texture. It’s nicely sweet with a good tangy kick to make it pretty much irresistible.
Really, I know that I can’t adequately describe this tart in a way that does it justice. It is just so amazingly good, from its flavor to its texture. I wouldn’t want to set the precedent of sleepless nights to find fabulous recipes, but it was totally worth it for this one.