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Tuesday, May 9, 2017

Toasted Coconut Custard Tart


    adapted from Baking: From My Home to Yours by Dorie Greenspan
    serves 8-10

  • 1-1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 9 tablespoons cold butter, chopped in small pieces
  • 1 large egg yolk
  • custard
  • 2 cups whole milk
  • 1/2 cup sugar
  • 6 large egg yolks
  • 1/3 cup cornstarch, sifted
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 3-1/2 tablespoons cold unsalted butter, cut in small pieces
  • 1 cup shredded sweetened coconut, lightly toasted
  • topping
  • 1 cup very cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon dark rum
  • 1/2 teaspoon vanilla extract
  • shredded sweetened coconut, lightly toasted to top it off


  • make the crust
    Butter and flour the bottom and sides of a 9-inch tart pan. Then line bottom of pan with parchment paper. Butter and flour the parchment.
    Mix the flour, powdered sugar and salt in a large bowl. Add the pieces of butter and pulse the ingredients using an electric mixer fitted with a paddle attachment. The flour should combine with the butter and begin forming small balls. In a bowl break up the egg yolk then add it in increments, mixing in pulses after each addition. Keep pulsing for 10 second each until the ingredients begin to mix. Mix until the ingredients could be formed into a ball of dough. Don’t over mix.
    Using a floured surface, carefully knead the dough just enough to get all of the extra dry ingredients combined. Evenly, lightly press the dough into the bottom and sides of the tart pan. Reserve a small amount of the dough to repair cracks in the crust after baking. Freeze the crust for 30 minutes. Refrigerate the extra dough. Preheat the oven to 375 degrees F.
    Butter the shiny side of aluminum foil and press the buttered side down against the crust. Bake on a baking sheet for 25 minutes. Remove the foil and press down the crust. Fill any cracks or thin spots with the extra dough. Bake for 8 more minutes until the crust is lightly brown. Let cool. Cover until ready to use.
    make the custard
    Bring the milk to a soft boil. In a large saucepan whisk together the sugar, egg yolks, cornstarch and salt until well combined. While constantly whisking, pour 1/3 of the milk into the egg mixture. Continuing to whisk, slowly pour the remaining milk into the eggs. While still whisking, heat the mixture over medium heat until it begins to boil; let boil for up to 2 minutes, until it thickens. Mix in the rum and vanilla. Let it stand for 5 minutes. Then add the bits of butter. This should make the custard very smooth. Stir in the toasted coconut. Cover with plastic wrap pressed against the custard and cool in the refrigerator for at least 20 minutes. You can also store the custard overnight until ready to use.
    make the topping
    With a stand mixer using the whisk attachment, whip the cream until it holds medium peaks. Add the powdered sugar and mix until firm peaks are formed, but be careful not to over mix. Fold in the rum and vanilla. If you like a lighter rum flavor, I would omit it from the whipped topping.
    To put it all together, lightly whisk the cooled custard and pour it into the crust. Spoon the whipped cream all over the tart and spread evenly to the edges. Sprinkle toasted coconut on top of the whipped cream.

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