A classic cream tart topped with coconut flakes for the ultimate tropical treat.
Preparation Time: 30 minutes
Inactive Preparation Time: 2 hours
Baking Time: 20 minutes
Cooking Time: 10 minutes
FOR THE PÂTE SUCRÉE (SWEET SHORTCRUST PASTRY)
100 grams unsalted butter, softened
70 grams caster sugar
1 large egg
2 large egg yolks
200 grams all-purpose flour, sifted
1 In a standard mixing fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, stopping from time to time to scrape down the sides, bottom and paddle. Add eggs one at a time, and beat until well combined.
2 Stop mixing and add flour. Mix on low until the dough is fully incorporated. Finish mixing with a large rubber spatula. Wrap the dough in cling wrap and chill in the freezer for
3 Remove the dough from the freezer and take off the cling wrap. Roll out dough evenly on a heavily floured surface, until it’s a quarter of an inch thick. Roll the dough back onto the
rolling pin, and then gently roll out into the tart pan. Press the dough into the pan to shape it, then cut off the excess. Chill in the freezer for 5 minutes.
4 Adjust oven rack to center position and preheat oven to 350° F. Get the tart pan and place a foil on top of the dough. Fill the center with rice grains or baking beans and place in the oven. Bake for 1 minute, rotating halfway though. Remove the foil with rice grains or beans and continue to bake until golden brown, about 10 to 15 more minutes. Let it cool.
FOR THE COCONUT-CUSTARD FILLING
3/4 cup caster sugar
¼ cup all-purpose flour, sifted
2 pieces large eggs, beaten
1 ¾ cups fresh whole milk
¾ cup sweetened desiccated coconut
2 teaspoons vanilla extract
1 cup whipped cream
3 tablespoons powdered sugar
3 tablespoons sweetened desiccated Coconut, for garnish
1 In a heavy medium saucepan, whisk together sugar, vanilla extract, eggs, milk, and flour, and bring to simmer over medium heat, whisking continuously to prevent forming lumps.
2 Turn off the heat and stir in desiccated coconut. Transfer to a bowl and cool down to room temperature.
3 Whip cream until firm, add powdered sugar. Place in the piping bag. Set aside and chill in the fridge.
4 Spoon custard into the baked tart. Chill in the fridge for 30 minutes.
5 Pipe whipped cream on top and sprinkle with desiccated coconut.
This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.