Press half the dough into
the bottom of your tart pan, reserving the leftover dough for the top of the cobbler.
Measure out a 1/4 cup of the crumbs and sprinkle them across
the bottom of the tart pan.
Dock
the bottom of the tart pans with a fork.
Press into
the bottom of the tart pan and bake for 8 - 10 minutes.
Press the dough in
the bottom of the tart pan and up the sides.
Gently press up from
the bottom of the tart pan, releasing the sides from the shell, and place on a serving board or plate.
To Assemble Spread coconut into
the bottom of the tart pan until evenly distributed.
I like to break the dough into pieces and distribute it around
the bottom of the tart pan so that maintaining an even crust is much easier.
Carefully push up on
the bottom of the tart pan to release the outer ring.
Using a pot lid or
the bottom of a tart pan as a guide, cut out a 10 - to 11 - circle.
Create tart shells by pressing dough into
the bottom of tart pans and up the sides.
Create tart shells by pressing dough into
the bottom of tart pans and up the sides to be ~ 1/2 cm thick.
Press into
the bottom of the tart pan and bake for 8 - 10 minutes.