Coconut Cream Tarts Recipe
Ingredients
| 1 medium coconut [1 1/2 pounds, 680 g] | ||
| 2 cups milk [480 ml] | ||
| 1 1/4 cups plus 2 tablespoons all-purpose flour [6 3/4 ounces, 190 g] | ||
| 1/2 cup plus 2 tablespoons sugar [4 3/4 ounces, 130 g] | ||
| 1 3/4 sticks unsalted butter [7 ounces, 200 g], chilled and cut into 14 pieces | ||
| Ice water | 2 Tablespoon | |
| Cornstarch | 4 Teaspoon | |
| Eggs | 2 Large | |
| Pure vanilla extract | 1 Teaspoon | |
| 1 1/2 cups heavy cream [360 ml], whipped | ||
Directions
Preheat the oven to 400°F [205°C.].
Pierce the eyes of the coconut with an ice pick and drain and discard its milk.
Bake in the preheated oven until the shell cracks, 20 to 30 minutes.
Crack open with a hammer and separate the meat from the shell.
Cut the unpeeled meat into 1-inch [2.5cm] pieces.
Chop finely with the metal blade of a food processor, about 25 seconds.
Reserve 2 cups.
Bring the milk and remaining coconut to the boil in a saucepan.
Remove from the heat and set aside for 1 hour.
Process 1 cup reserved coconut, 1 1/4 cups flour, 2 tablespoons sugar, and 1 stick butter until the mixture resembles coarse crumbs, about 10 seconds.
Add the water and pulse until the pastry just begins to hold together, about 9 times.
Turn out onto wax paper, halve, and form each half into a 4 by 3 inch [10 by 7.5cm] rectangle.
Wrap in the wax paper and chill for 30 minutes.
Roll each rectangle out to an 18 by 8 1/2 inch [46 by 22cm] rectangle on a lightly floured surface and fit into two 14 by 4 1/2 inch [35 by 11cm] tart pans with removable rims, gently pressing the dough into the pans and up the side without stretching it.
Or fit the pastry into 2 rims with the same dimensions set on baking sheets and set each sheet on another baking sheet.
Trim the edge, leaving a 1-inch [2.5cm] overhang.
Fold in the overhang and gently press against the side.
Chill for 20 minutes.
Preheat the oven to 400°F [205°C.].
Line the shells with heavy-duty foil and prick with a fork.
Bake in the center of the preheated oven for 25 minutes, then remove the foil and bake until golden brown, about 10 minutes more, removing the rims after 5 minutes.
Cool on a rack.
Strain the coconut milk through a fine sieve lined with damp cheesecloth, pressing on the solids.
Discard the solids.
Bring the milk to the boil in a saucepan and keep hot.
Process the remaining 1/2 cup sugar, 2 tablespoons flour, and cornstarch until combined, about 5 seconds.
Add the eggs and process until combined, about 5 seconds, scraping down the work bowl.
With the motor running pour the coconut milk through the feed tube.
Quickly pour into a saucepan and cook over moderate heat, stirring vigorously with a wire whisk, until the mixture thickens and begins to boil, about 5 minutes.
Add the remaining 6 tablespoons butter, stirring until melted.
Pour into a bowl and stir in the remaining 1 cup coconut and vanilla.
Cool, covered with plastic wrap.
Spread in the shells and chill for 2 hours.
Put the whipped cream in a pastry bag fitted with a 1/2-inch [1.25cm] star tip and pipe it over the tarts.
Pierce the eyes of the coconut with an ice pick and drain and discard its milk.
Bake in the preheated oven until the shell cracks, 20 to 30 minutes.
Crack open with a hammer and separate the meat from the shell.
Cut the unpeeled meat into 1-inch [2.5cm] pieces.
Chop finely with the metal blade of a food processor, about 25 seconds.
Reserve 2 cups.
Bring the milk and remaining coconut to the boil in a saucepan.
Remove from the heat and set aside for 1 hour.
Process 1 cup reserved coconut, 1 1/4 cups flour, 2 tablespoons sugar, and 1 stick butter until the mixture resembles coarse crumbs, about 10 seconds.
Add the water and pulse until the pastry just begins to hold together, about 9 times.
Turn out onto wax paper, halve, and form each half into a 4 by 3 inch [10 by 7.5cm] rectangle.
Wrap in the wax paper and chill for 30 minutes.
Roll each rectangle out to an 18 by 8 1/2 inch [46 by 22cm] rectangle on a lightly floured surface and fit into two 14 by 4 1/2 inch [35 by 11cm] tart pans with removable rims, gently pressing the dough into the pans and up the side without stretching it.
Or fit the pastry into 2 rims with the same dimensions set on baking sheets and set each sheet on another baking sheet.
Trim the edge, leaving a 1-inch [2.5cm] overhang.
Fold in the overhang and gently press against the side.
Chill for 20 minutes.
Preheat the oven to 400°F [205°C.].
Line the shells with heavy-duty foil and prick with a fork.
Bake in the center of the preheated oven for 25 minutes, then remove the foil and bake until golden brown, about 10 minutes more, removing the rims after 5 minutes.
Cool on a rack.
Strain the coconut milk through a fine sieve lined with damp cheesecloth, pressing on the solids.
Discard the solids.
Bring the milk to the boil in a saucepan and keep hot.
Process the remaining 1/2 cup sugar, 2 tablespoons flour, and cornstarch until combined, about 5 seconds.
Add the eggs and process until combined, about 5 seconds, scraping down the work bowl.
With the motor running pour the coconut milk through the feed tube.
Quickly pour into a saucepan and cook over moderate heat, stirring vigorously with a wire whisk, until the mixture thickens and begins to boil, about 5 minutes.
Add the remaining 6 tablespoons butter, stirring until melted.
Pour into a bowl and stir in the remaining 1 cup coconut and vanilla.
Cool, covered with plastic wrap.
Spread in the shells and chill for 2 hours.
Put the whipped cream in a pastry bag fitted with a 1/2-inch [1.25cm] star tip and pipe it over the tarts.
Chef
