Coconut Cream Tartlets

 

(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".