* Preparation :
pastries
In a food processor, combine flour, baking powder, and salt. Add the butter, and stir for a few seconds at a time, until it is the size of a pea. Add water and mix again until dough is formed. Add water as needed. Remove the dough from the mixer and form a disk.
On a floured work surface, roll dough into a 3 mm (1/8 inch) thick disk. Place a glass pie plate 23 cm (9 in) in diameter. Remove the excess paste around the edge, letting it stand about 1.5 cm (1/2 inch). Border scallops with your fingers (form a series of curves). Chill for 30 minutes.
Placing grill in middle of the oven. Preheat oven 190°C (375°F). Prick dough with fork. Covering crust with tin foil, also placing dried peas or ceramic baking-balls on top.
Bake for 15 minutes. Remove the peas and chips, and cook for 10 minutes or until the pastry is light brown. Allow to cool completely on a wire rack.
coconut filling
In small saucepan, away to heat, whisk sugar also cornstarch. Adding egg yolks and eggs. Good mixing. Add coconut milk, milk, 120 g (1 cup) coconut and vanilla. Bring blend to boil on heat, stir constantly, scrap bottom also sides of the saucepan until the mixture thickens. Take off the fire. Pour into the cooled crust.
Cover the surface directly with plastic wrap. Let cool, then refrigerate for 4 hours or until filling is completely cooled.
In a small skillet, toast the remaining coconut for 2 minutes or until golden brown. Let it cool completely.
Sweet whipped cream
In a bowl, beat cream, powdered sugar and vanilla with an electric mixer until stiff peaks form. Decorate the tart with whipped cream, leaving the outlines of the filling visible, and sprinkle with toasted coconut.
Enjoy !
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