Coconut tart

by | Apr 5, 2016 | Pastry, Tarts | 0 comments

Last week I came across some coconut recipes and I decided to follow the I one I found on an italian website: fables de sucre (http://blog.giallozafferano.it/fablesucre/crostata-con-frolla-e-crema-al-cocco/).
It is a tart that made me go straight to the kitchen: easy, fast and delicious.
The shortcrust pastry is madly coconut, the filling is a coconut pastry cream…….
A tart for coconut lovers.
The amount of pastry is plentiful for this mold, but with leftovers you can create delicious cookies, perfect for tea time.

coconut tart

Coconut tart

Coconut tart

Yield: serves 5/6

Ingredients

For the coconut pastry

  • 2 cups (250 gr. ) all purpose flour
  • ½ cup + 2.5 Tbs (150 gr.) soft unsalted butter
  • ½ cup + 1.5 Tbs (120 gr.) superfine granulated sugar
  • 7 generous Tbs (48 gr.) coconut flakes
  • 1 small or medium (40 gr.- 1.5 oz.) whole egg
  • vanilla extract
  • pinch of salt
  • zest from ½ lemon

For the coconut pastry cream

  • 1 cup + 2 Tbs (250 ml.) coconut milk
  • ¼ cup + 1 Tbs+ 2 tsp (75 gr.) superfine granulated sugar
  • 3 medium egg yolks (60 gr. – 2 generous oz)
  • 2 Tbs + 2 tsp (25 gr.) corn starch (Maizena)
  • vanilla extract

Instructions

    For the pastry
    In the bowl of a stand mixer, fitted with paddle attachment, beat butter, sugar, coconut flakes, lemon zest and vanilla.
    Add whole egg, salt and mix until well incorporated.
    Add in the mixture sifted flour, and beat until well combined (do not overwork the dough).
    Wrap the dough in clingfilm and refrigerate for at least 3 or 4 hours.
    Butter the tart mold (11.5x3.5x1.5 inches - 29x9x3.5 cm).
    With a rolling pin, Roll the dough out to a thickness of 3 - 4 mm., press the dough gently into the mold to cover the base, inside seam and side.
    Refrigerate for a couple of hours.
    With a box grater, grate a chilled piece of dough into fluffy shreds and refrigerate.
    With the remaining dough you can shape some cookies.
    Heat fan oven to 325 F (170°C) and prepare the pastry.
    For the coconut pastry cream
    In a medium saucepan bring to a boil coconut milk over medium heat.
    In a medium bowl, whisk together the egg yolks, sugar, cornstarch and vanilla extract,
    When the milk comes to a boil, drizzle it into the bowl in a thin stream.
    Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly.
    When the mixture comes to a boil and thickens, remove from the heat.
    Line a baking sheet with baking paper and place the tart mold on the baking sheet.
    Pour the pastry cream into the tart shell and bake for 33-35 minutes.
    Let completely cool (you can freeze the tart to make the removal easier).
    Remove the tart from the mold and sprinkle with extra coconut flakes to serve.

Notes

For the tart I used a stainless steel micro-holed Rectangle band Pavoni

Coconut tart

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