Fresh Toasted Coconut Tart
Sample of the tarts from my childhood, simple and delicious. My mom always had tart dough left over so I made my own little shells.
- tart shells pre-baked
- 2 cups grated fresh coconut
- 6 Tbsp. of butter, melted
- 1 ¼ cup sugar
- 4 eggs
- ¼ cup buttermilk
- 1 tsp. Vanilla extract
Mix ingredients, fill tart shell, bake at 325 degrees until set, golden brown.
He has set himself apart from the many caterers in Southern California through his passion for using sustainable, organic foods. He has achieved a great respect and natural flair for vegetarian cooking, in addition to his ease with omnivore menus. In conjunction with incredibly fresh, seasonal components, Chef Paul encourages his clients to plan the fare. He does not offer rote meals; rather he customizes each menu to his client’s needs.
Chef Paul is passionate about Primal Alchemy and offers catering for both corporate and private clientele, serving from two to 2000 guests. Primal Alchemy can accommodate a wide variety of functions: private multi-course dinners paired with wines, to weddings, birthdays, anniversaries and showers. One thing is certain, clients and guests will be talking about the event long after it is over.
Over the past two decades Chef Paul Buchanan has acquired the experience and knowledge of great cooking. He has an in-depth knowledge of wine and food pairings which he shares with his clients. Additionally, Chef Paul consults for the restaurant industry to help create custom menus, signature items and productive work systems/design. References are available upon request.
California Culinary Academy
West Coast Productions (caterer)
Wolfgang Puck Catering
An Catering by Crustacean
Sutton Place Hotel