(for the dough)
1 1/4 cups all purpose flour
1/2 cup sugar
1/2 cup finely shredded unsweetened coconut, toasted
1/2 cup chilled unsalted butter, cut into 1/4" pieces
1 large egg, beaten
(for the coconut cream custard)
!/2 cup sugar
1/2 t kosher salt
2 T plus 1/2 t cornstarch
3 large egg yolks
1/2 cup whole milk
1 cup unsweetened coconut milk
1/2 cup finely shredded unsweetened coconut
1 1/2 t pure vanilla extract
(for the whipped cream)
1 cup heavy cream
3 T sugar 1 1/2 t vanilla extract
(garnish)
1/2 cup large flake unsweetened coconut, toasted
6 fresh raspberries
6 edible flowers (optional)
[how to make]
(for the dough)
*In the bowl of a stand mixer fitted with the paddle attachment, mix the four, sugar and coconut on low speed.
*Add the butter and mix for 1 to 2 minutes, until the flour is coarse and crumbly.
*Add the egg and mix just until the dough comes together.
*Turn the dough out onto a piece of plastic wrap.
*Form into a 1" thick block by pulling the sides of the wrap toward the center and patting.
*Wrap the dough well.
*Refrigerate until completely chilled, about 2 hours.
(Position a rack in the center of the oven and preheat to 325 degrees.)
*Remove the dough from the refrigerator and let stand at room temperature for 10 minutes to soften slightly.
*On a floured work surface, roll the dough out from the center of the square to about 1/8" thickness.
*Cut out 6 tartlet shells by inverting a tartlet pan onto the dough and cutting a circle slightly larger than its diameter with a paring knife.
*Use an offset spatula to lift each circle into a tartlet pan.
*Press the dough evenly into the bottoms and sides of the pans.
*Trim the outer edge with scissors, or simply use your fingers to pinch the dough off at at the pan's edge.
*Place the pans on a baking sheet and chill for 20 minutes in the freezer.
*Bake the tartlet shells to a deep golden brown, about 25 to 30 minutes.
*Make sure they are fully baked and not spongy.
*Cool on the baking sheet for 30 minutes.
(for the coconut cream custard)
*Use a stiff wire whisk to mi the sugar, salt, cornstarch and egg yolks in medium bowl.
*The mixture is thick, so it takes a little effort. Set aside.
*Cook the milk, coconut milk, coconut and vanilla in a medium saucepan over medium heat, stirring occasionally.
*scald the mixture by bringing it just to a boil.
*Take the pan off the heat.
*Whisking constantly, pour the hot milk mixture in a slow, steady stream into the sugar-yolk mix.
*Continue until about 3/4 of the milk has been added, then pour the whisked contents of the sugar-yolk bowl into the hot milk saucepan.
*Place the saucepan over low heat and continually whisk for 2 minutes until the custard thickens.
*Use a rubber spatula to scrape the custard into a medium bowl.
*Cover with plastic wrap, pushing the wrap directly onto the custard's surface.
*Refrigerate until cold, about 2 hours.
(for the whipped cream)
*In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar and vanilla on low speed until the cream forms medium firm peaks.
*Cover and refrigerate until needed.
(for the assembly)
*Pull the custard from the refrigerator, and divide it among the tartlet shells.
*Using a small offset spatula or the rounded side of a teaspoon, smooth the edges of the custard and form a slight dome in the center.
*Top each tartlet with an equal volume of whipped cream and smooth it like the custard.
*Then evenly sprinkle toasted coconut flakes over the entire top.
*Garnish each with raspberry and an edible flower, if any.
*Keep chilled until ready to serve.
(Wrapped and refrigerated, these tartlets will keep for up to 2 days.)
-makes 6-
Note: I found this recipe in "Macrina Bakery".
Labels: coconut cream tartlet recipe, coconut tart recipe, tartlet recipe
(for the crust)
32 chocolate wafer cookies
4 T unsalted butter, melted
1/4 t salt
(for the filling)
1/2 cup water
1 envelope unflavored gelatin
2/3 cup sugar, divided
1/4 t salt
3 large eggs, separated
1/2 cup Irish cream liqueur
(for the topping)
1 cup heavy cream
1 T sugar
confetti (optional)
[how to make]
(for the crust)
*Preheat the oven to 350 degrees.
*Pulse the chocolate wafers in a food processor until finely ground (you should have about 1 1/2 cups).
*Add the melted butter and salt, and pulse until the crumbs are moistened.
*Press the crumbs into the bottom and u the sides of a 9" pie plate.
*Bake the crust until set, about 10 minutes. Cool completely on a wire rack.
(for the filling)
*Put the water in a medium saucepan and sprinkle the gelatin over it.
*Allow it to soften for 5 minutes, and then stir in 1/3 cup of the sugar, the salt, and the egg yolks.
*Cook over low heat, stirring constantly until the mixture thickens.(Do not boil.)
*Remove the saucepan from the heat and stir in the Irish cream liqueur.
*Transfer the mixture to a large bowl and refrigerate 20 to 30 minutes.
*Meanwhile, in a large bowl heat the egg whites with an electric mixer until foamy.
*Add the remaining 1/3 cup sugar and beat until stiff peaks form.
*Carefully fold the egg white mixture into the Irish cream liqueur mixture until just incorporated.
(for the topping)
*Beat the cream in a large bowl with an electric mixer until it holds soft peaks.
*Carefully fold the whipped cream into the Irish cream liqueur mixture.
*Pour the filling into the cooled pie crust and chill for at least 4 hours and up to overnight before serving.
-makes 8-
Note: This recipe came from "The Boozy Baker" by Lucy Baker.
Labels: Irish Cream Pie recipe, pie recipe, St. Patrick's Day dessert recipe
