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Category: Tarts
Prep Time: Cook Time: Total Time:
Dark Chocolate Dough
1 cup flour
1/2 cup cocoa powder
1/3 cup sugar
2 tsp instant espresso powder or instant coffee granules
1/4 tsp table salt
1/2 cup cold unsalted butter, cubed
Filling:
1 egg yolk
1 tbsp ice water
11/4 cups sweetened shredded coconut
11/2 cups milk
1/2 cup sugar
3 tbsp cornstarch
3 eggs
Pinch salt
4 oz white chocolate, finely chopped
1 tbsp dark rum
11/2 cups heavy cream
Whipped cream and toasted coconut, garnish
Blend all dry ingredients in a food processor to combine. Pulse in the cold cubed butter until butter is the size of peas. Do not overwork.
Blend the egg yolk and ice water in a small bowl. With processor running, add yolk mixture and blend just until crumbly. Transfer to a work surface. Smear the mixture against the work surface with the heel of your hand to form a dough. Continue until the dough starts to stick together. Gather into a disk, wrap in plastic, and chill 1/2 hour.
Preheat oven to 350. Prepare tartlet pans spraying each with nonstick spray, Press 2 tbsp dough into each pan. Dock with a fork and freeze until firm, about 15 minutes. Place tartlets on a baking sheet and bake 18 - 20 minutes until firm and dry. Cool completely before removing sides; gently pry bottom plate off with a small spatula or knife. Set crusts aside until ready to fill and assemble tarts.
Toast the coconut, spread evenly on a baking sheet until golden, 12 - 15 minutes. Stir every 5 minutes to ensure even browning. Transfer to a bowl to stop browning and set aside.
Simmer milk over medium heat. Whisk sugar, cornstarch, eggs, and salt in a bowl. Slowly ladle half the hot milk into the egg mixture, whisking constantly (this is tempering). Add egg-milk mixture back to milk in pan. Cook custard over medium low-low heat, whisking constantly until thick. Bring to a boil and simmer 1 minute. Off heat, stir in white chocolate and rum; transfer to a bowl. Press plastic wrap on the surface of custard to prevent skin from forming; chill until cold.
Whip heavy cream to soft peaks. Fold half the whipped cream and 1 cup toasted coconut into the cold custard. Mound about 1/2 cup coconut filling into chocolate crusts. (May be assembled and chilled 3 hours before serving.) Garnish with remaining whipped cream and sprinkle each with the remaining toasted coconut.
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WHITE CHOCOLATE-COCONUT TARTLETS
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Category: Tarts
Prep Time: Cook Time: Total Time:
Dark Chocolate Dough
1 cup flour
1/2 cup cocoa powder
1/3 cup sugar
2 tsp instant espresso powder or instant coffee granules
1/4 tsp table salt
1/2 cup cold unsalted butter, cubed
Filling:
1 egg yolk
1 tbsp ice water
11/4 cups sweetened shredded coconut
11/2 cups milk
1/2 cup sugar
3 tbsp cornstarch
3 eggs
Pinch salt
4 oz white chocolate, finely chopped
1 tbsp dark rum
11/2 cups heavy cream
Whipped cream and toasted coconut, garnish
Blend all dry ingredients in a food processor to combine. Pulse in the cold cubed butter until butter is the size of peas. Do not overwork.
Blend the egg yolk and ice water in a small bowl. With processor running, add yolk mixture and blend just until crumbly. Transfer to a work surface. Smear the mixture against the work surface with the heel of your hand to form a dough. Continue until the dough starts to stick together. Gather into a disk, wrap in plastic, and chill 1/2 hour.
Preheat oven to 350. Prepare tartlet pans spraying each with nonstick spray, Press 2 tbsp dough into each pan. Dock with a fork and freeze until firm, about 15 minutes. Place tartlets on a baking sheet and bake 18 - 20 minutes until firm and dry. Cool completely before removing sides; gently pry bottom plate off with a small spatula or knife. Set crusts aside until ready to fill and assemble tarts.
Toast the coconut, spread evenly on a baking sheet until golden, 12 - 15 minutes. Stir every 5 minutes to ensure even browning. Transfer to a bowl to stop browning and set aside.
Simmer milk over medium heat. Whisk sugar, cornstarch, eggs, and salt in a bowl. Slowly ladle half the hot milk into the egg mixture, whisking constantly (this is tempering). Add egg-milk mixture back to milk in pan. Cook custard over medium low-low heat, whisking constantly until thick. Bring to a boil and simmer 1 minute. Off heat, stir in white chocolate and rum; transfer to a bowl. Press plastic wrap on the surface of custard to prevent skin from forming; chill until cold.
Whip heavy cream to soft peaks. Fold half the whipped cream and 1 cup toasted coconut into the cold custard. Mound about 1/2 cup coconut filling into chocolate crusts. (May be assembled and chilled 3 hours before serving.) Garnish with remaining whipped cream and sprinkle each with the remaining toasted coconut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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