/ Recipe Tart with coconut cream

Recipe Tart with coconut cream

  • Milk - 2 cups (filling)
  • Salt - 1/4 Teaspoons (filling)
  • Cornstarch - 4 Art. Spoon (filling)
  • Sugar - 120 grams (filling)
  • Eggs - 2 Pieces (large) stuffing)
  • Vanilla extract - 1 teaspoon (filling)
  • Coconut extract - 1/4 teaspoons (filling)
  • Unsalted butter - 4 items. Spoon (filling)
  • Unsweetened coconut shaving - 1 1/4 Cups (filling)
  • Flour - 1 1/4 Cups (crust)
  • Coconut flour - 1/4 Cups (crust)
  • Sugar powder - 1/2 cup (crust)
  • Salt - 1/4 teaspoons (crust)
  • Chilled butter - 9 Art. Spoons (crust)
  • A large egg, yolk - 1 piece (crust)
  • Sweetened toasted coconut shavings - 1/4 Cups (crust)
  • Whipped cream - To taste (optional)

1. Prepare the filling. Cut the butter into 8 pieces. Add milk and salt to a 1 liter pot and bring to a boil over medium heat. Mix sugar and starch in a bowl, then beat with eggs, vanilla and coconut extracts. When the milk boils, pour a little milk to the egg mixture and whisk. Gradually add the rest of the milk. Pour the mixture back into the pan and cook over medium heat, constantly whisking until the mixture thickens and begins to boil. It only takes a few minutes. Quickly pour the cream through a sieve, installed over a bowl. Use a rubber spatula for comfort. Allow to cool for several minutes, stirring occasionally. Then mix the filling with butter, adding 2 pieces of butter at a time. Cover the bowl with the filling with a plastic wrap and put in the refrigerator for 3-4 hours or overnight. 2. Make a crust. Cut the butter into pieces. Mix flour, sugar and salt in a bowl of a food processor. Add the butter and stir until the crumbs consistency, for 2-3 seconds. Add the yolk and mix for 30-45 seconds. Sprinkle the form with oil. Put the cooked dough in a mold, press it against the surface and form the edges at the edges. Freeze the dough for at least an hour before baking. Preheat the oven with a stand in the middle position to 190 degrees. Sprinkle one side of the foil with oil and cover the dough with a greased side. Bake for 25 minutes, then remove the foil and continue baking until the crust turns golden, about 8 minutes. Allow to cool. 3. Remove the refrigerated stuffing from the refrigerator and mix with unsweetened coconut shavings. Put the filling on top of the crust and level with a rubber spatula. Cover the tart with a plastic wrap and put in the refrigerator for at least 3 hours. During this time, the dough will become soaked with the filling and become softer, and the filling will thicken. Before serving, remove the polyethylene film from the tart, sprinkle with toasted coconut chips and decorate with whipped cream, if necessary. Cut the tart into pieces and serve.

Servings: 10

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