Scarlett WCoconut Tartlets
September 18th 2007 13:04
Coconut Tartlets
About Tarts and Tartlets
A tart is not just a pie without a top crust. Although they may resemble pies, tarts are actually more closely related to other European-style pastries. They are light, usually less than 1 inch thick, and often very colourful. Their appearance usually depends on a pattern of carefully arranged fruit. Tartlets are basically the same as tarts but prepared in small, individual-portion sizes.
INGREDIENTS
For the tarts
240 gm flour
¼ teaspoon baking powder
⅛ teaspoon salt
120 gm butter
2-3 tablespoons cold water
cherries as needed
For the fillings
½ cup water
40 gm butter
120 gm shredded coconut
2 eggs
1 tablespoon evaporated milk
¼ teaspoon vanilla essence
½ teaspoon baking powder
180 gm sugar
1. Preheat oven to190ºC. Cut the cherries into smallish pieces.
2. For the tarts. Remove the butter from the fridge 30 minutes before making the pastry. Sift the flours and salt onto a work surface. Cut the butter into smallish pieces, add to the flour and lightly rub together to partly combine. Make a well in the centre, add the water and, using a pastry scraper, work the paste to a rough heap of buttery lumps of dough. Then work together as briefly as possible into a smooth dough. Set aside.
3. To prepare the fillings, put the butter, water and sugar in a saucepan, and warm gently over a low heat until dissolved, but don’t let it get hot. Add the shredded coconut into the mixture, stir well and leave to cool.
4. Lightly whisk the eggs, then whisk them into the coconut mixture.
5. Mix the evaporated milk, vanilla essence and baking powder together in a bowl, then stir into the coconut mixture. Chill for 1 hour.
6. Roll out the pastry on the work surface. With a round cutter about ½-inch / 1-cm larger than the top diameter of the tartlet shells, cut the dough into circles.
7. For each shell, fit a circle of dough into a tin and press it well against the bottom and sides. Flute edges and trim off excess dough.
8. Fill the tarts with the coconut fillings to fill up 70% of the shell. Place a cherry in the centre. Bake for 15 minutes. Serve.
**From “Desserts” and “Professional Baking”**
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Comment by JoH
This sounds delicious! I was wondering if I could make something like this with grapefruit? I have a massive grapefruit tree in my backyard and am struggling to find any nice grapefruit receipes! What do you think?