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Line bottom of each tart pan with a round of parchment or wax paper. Finely grind 1/3 cup almonds with sugar in a food processor (reserve remaining almonds for filling), then add bread crumbs and pulse until combined. Drizzle butter over crumbs and pulse until evenly moistened. Divide mixture among tart pans and press evenly over bottom and up side of each tart pan. Chill tart shells while making filling. Put oven rack in middle position and preheat oven to 400°F. Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid through a sieve into a bowl and reserve. (If it tastes sweet, the coconut is fresh; if it tastes off, the coconut is rancid and should be discarded.) Bake coconut 15 minutes, then cool until it can be handled. Reduce oven temperature to 350°F. Break shell of coconut with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler. Shred coconut in cleaned food processor fitted with medium-size shredding disk or hand-grate with medium-size teardrop holes of a box grater. Measure 2 1/2 cups loosely packed coconut and reserve. Transfer remaining coconut to a shallow baking pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool in pan on a rack and reserve for garnish. Leave oven on. While coconut toasts, bring reserved coconut liquid, cream, and sugar to a simmer in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Simmer, uncovered, stirring frequently, until reduced to about 1 cup, 25 to 35 minutes. Transfer to a large bowl, then stir in reserved 2 1/2 cups untoasted coconut, yolks, vanilla, and reserved toasted almonds (2/3 cup) until combined well. Put tart pans on a large baking sheet, then spoon coconut filling evenly into shells, stirring filling in between additions to get even amounts of solids and liquid and bake until filling is set and go
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Professional-grade blender — silky purees, hot soups, nut butters
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Professional-grade blender — silky purees, hot soups, nut butters