Sunday, March 13, 2016

Coconut Cream Tart

3.14 is tomorrow! Pi day! Last year, I made a couple plum hand pies. This year, I shifted to a more modern version of a classic pie. I always remember cherishing pi day during elementary, middle, and high school. It's a math holiday that lets you bring pies to school and eat them during class. Sadly, in the working world, I don't get pi days... Still, it was always one of my favorite times of the year!

I love pies, but I can't help but want something more elegant from time to time. This is an easy way to make your "pie" look like something more upscale, without sacrificing flavor, texture, or too much time. It's definitely a great way to impress your guests! Plus, this is a great way to allow each guest to have an individual piece(s).

Coconut Cream Tart
For the shell/crust
1 stick Butter
1/8 cup Sugar
1 egg yolk
1/2 cup Flour 
pinch Salt

1. In a bowl, cream softened butter with sugar until light and fluffy.
2. Add the egg yolk and incorporate well.
3. Add the flour and a pinch of salt and mix until combined.
4. Pour your dough out onto a plastic wrap and allow to rest in the fridge until firm.
5. Once firm, roll out until about 1/4 inch thick. Then, cut desired shapes using a sharp knife or cutters.
6. Place onto a parchment lined sheet pan, and then freeze until solid.
7. Preheat oven to 325 degrees F. Bake the shell until slightly golden on the edges.

Coconut Cream/Assembly

1 cup Milk 5 Egg Yolks 
1.5 tbsp Flour 1/4 cup Sugar 1 tbsp Butter 
.25 oz gelatin powder 
1.5 oz water1 can Coconut Cream (not milk)
1/4 cup powdered sugar
Tart Shells/Crust
Toasted Coconut

1.  In a medium saucepan, combine milk and butter and bring to a gentle boil.
2. In the meantime, bloom gelatin in water.
3. In a bowl, whisk together flour and sugar. Gently mix in egg yolks until smooth.
4. When the milk is boiling,  pour it gently into the egg mixture, whisking constantly. Pour the mixture back into the pot, and cook on low heat. Stir constantly to prevent any burning.
5. When the mixture is thickened, add the gelatin and melt into the pastry cream.
6. Run the pastry cream through a fine mesh sieve to remove any chunks.
7. Allow the pastry cream to cool completely.
8. Whip the creamy part of the coconut cream (not the liquid portion) with powdered sugar. When you open the can of coconut milk, do not shake it, and use a spatula or spoon to scoop out the white, solid portion. You do not need the liquid.
9. Once whipped slightly, take some of the cooled pastry cream and  mix it into the coconut cream.
10. Take the mixture and fold it back into the remaining pastry cream.
11. Take your shells/crusts, and use a tip to pipe the desired amount. Place some sliced mango on top, and create a sandwich with another shell. This is one thing that you can be pretty creative with.
12. Garnish the tart with some toasted coconut flakes.

 This is one way to spice up a classic coconut cream pie, and make it something totally new. I love incorporating the tart mango with the creamy coconut filling. The crust is a perfect texture to add to this delicious treat! 

So sorry for the delay- I have had a BUSY few weeks. I got sick, got caught up with catering, and have just been unreasonably, overwhelmingly busy. Nonetheless, I hope you enjoyed the latest!

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