Coconut And Berry Fruit Tarts

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Coconut and berry fruit tarts – A perfect Summertime dessert with a tropical twist.

Doesn't fresh fruit and coconut just scream Summer to you? It does to me at least. These little coconut and berry fruit tarts are perfect for a Summer dessert, commemoration, picnic, garden political party or afternoon tea and you can vary the fruit y'all utilise to adapt the occasion.

Fruit tarts are an absolute classic, but here I've given them a tropical twist with crisp coconut pastry and coconut milk pastry cream to make them fifty-fifty more delicious!

The fruit that y'all use to elevation them with is entirely up to your tastes; I went with a pick of fresh berries – blueberries, strawberries, raspberries, blackberries and cherries. They work really well with the flossy coconut (and look very pretty), only if you desire to go all out tropical then chopped mango, pineapple, kiwi and passion fruit would be astonishing!

The best thing about these tarts is that all the difficult work (they aren't difficult to make, don't worry!) can exist done a day or 2 in accelerate of serving them; this just involves baking the tart cases and making the pastry cream. When it comes to serving them all you need to do is fill each pastry case with the cream and elevation with fruit, easy! Once they accept been filled they are best eaten on the aforementioned day though so do bear that in listen.

The recipe will make six small tarts merely yous could also broil ane large one (about 10 inches) if yous prefer. Information technology volition take a little longer to blind bake the pastry case and you may need to reduce the oven temperature a notch to preclude the edges from catching.

Here'southward what you'll need:

Makes 6 tarts.

Coconut Pastry:

• ane + 2/iii cup all purpose flour
• 1/3 cup unsweetened desiccated coconut
• 1/four cup powdered sugar
• 1/4 tsp table salt
• ane stick cold butter, cubed
• one egg yolk
• about 1-two tbsp cold water

Coconut Pastry Cream And To Decorate:

• 1 14 oz can total fat kokosnoot milk
• 1 large egg
• 4 large egg yolks
• 1/3 loving cup cornstarch
• one/2 cup granulated sugar
• 1/2 tsp vanilla excerpt
• about i lb fresh fruit of your choice to pinnacle – I used a selection of berries

1. To make the pastry, place the flour, kokosnoot, sugar and salt in a food processor and pulse to mix. Add together the butter and blitz until it resembles fine breadcrumbs.

2. Add the egg yolk and blend once more. And then, with the motor running, gradually add just enough cold water and so that the pastry comes together.
3. Tip it out onto a work-surface and bring it together, don't overwork information technology. Shape the pastry into a disc, wrap in clingfilm and place in the fridge for half an hour.

4. Divide the pastry into six equal pieces, shape each 1 into a ball. Whorl each ball out on a lightly floured surface and press into a 3.25-three.5in tart tin, pressing it right into the corners and leaving the excess pastry overhanging. Repeat for the rest of the pastry.
5. Prick the base of each pastry case all over with a fork, place them on a blistering sheet and popular it in the freezer (or fridge if it wont fit), for xv minutes (or thirty in the fridge) while you preheat the oven to 350°F.

6. Line each tart instance with either a round of baking parchment or a double layer of adept quality clingfilm and then fill up with either baking beans or dry rice. Bake the tarts for 15 minutes then remove the baking beans/rice and parchment/clingfilm.
7. Return the tarts to the oven for 10-15 minutes until the bases are a pale golden. You may need to comprehend the edges with strips can foil if they start to get too dark before the middle is done.

8. Remove from the oven and fix bated until cool enough to handle then employ a very sharp serrated knife to trim off the excess pastry. Once cold store in an airtight container until needed (will go on for a couple of days unfilled).

9. To make the pastry cream, whisk together the egg, egg yolks, cornstarch, saccharide and vanilla extract in a heatproof bowl until thick and pale.

10. Place the coconut milk in a pan and estrus until just boiling. Gradually pour the hot kokosnoot milk into the egg mixture, whisking constantly.

11. Return the mixture to the pan and place over a medium heat. Whisk constantly until the mixture thickens and comes up to the boil; continue to cook for a couple more than minutes while whisking to melt out the flour and then cascade into a clean basin, cover with clingfilm direct on the surface and so refrigerate until common cold (or overnight, or up to a couple of days).

12. To assemble the tarts, give the pastry cream a quick whisk with a balloon whisk until smooth (it will exist very thick at offset). Remove the pastry cases from the tins.
13. Spoon some of the pastry cream into each tart case and spread it level. Top with your option of fresh fruits and serve. Keep refrigerated and the tarts are best served on the aforementioned day that they are assembled.

Prep Time xx minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time i 60 minutes 50 minutes

Ingredients

Coconut Pastry:

• 1 + 2/3 cup all purpose flour
• ane/3 cup unsweetened desiccated coconut
• ane/iv cup powdered sugar
• one/4 tsp salt
• one stick cold butter, cubed
• i egg yolk
• about ane-2 tbsp common cold water

Coconut Pastry Cream And To Decorate:

• 1 14 oz can full fat coconut milk
• 1 large egg
• 4 large egg yolks
• 1/iii cup cornstarch
• ane/2 cup granulated saccharide
• 1/2 tsp vanilla extract
• almost 1 lb fresh fruit of your choice to top – I used a selection of berries

Instructions

1. To brand the pastry, identify the flour, coconut, sugar and common salt in a food processor and pulse to mix. Add the butter and blitz until it resembles fine breadcrumbs.
2. Add the egg yolk and alloy again. Then, with the motor running, gradually add just enough common cold h2o so that the pastry comes together.
3. Tip it out onto a work-surface and bring it together, don't overwork it. Shape the pastry into a disc, wrap in clingfilm and place in the refrigerator for half an 60 minutes.
4. Divide the pastry into six equal pieces, shape each one into a ball. Curl each ball out on a lightly floured surface and press into a 3.25-three.5in tart tin, pressing it correct into the corners and leaving the backlog pastry overhanging. Repeat for the rest of the pastry.
5. Prick the base of each pastry example all over with a fork, place them on a baking sheet and pop information technology in the freezer (or fridge if it wont fit), for fifteen minutes (or thirty in the fridge) while you preheat the oven to 350°F.
6. Line each tart case with either a round of blistering parchment or a double layer of expert quality clingfilm so fill with either baking beans or dry out rice. Broil the tarts for 15 minutes then remove the baking beans/rice and parchment/clingfilm.
7. Return the tarts to the oven for 10-fifteen minutes until the bases are a pale golden. You may need to cover the edges with strips tin can foil if they showtime to get as well dark before the middle is washed.
8. Remove from the oven and gear up aside until cool enough to handle and so use a very sharp serrated knife to trim off the backlog pastry. Once common cold shop in an airtight container until needed (will go on for a couple of days unfilled).
9. To make the pastry cream, whisk together the egg, egg yolks, cornstarch, sugar and vanilla excerpt in a heatproof bowl until thick and pale.
10. Place the kokosnoot milk in a pan and heat until just humid. Gradually cascade the hot coconut milk into the egg mixture, whisking constantly.
11. Render the mixture to the pan and place over a medium heat. Whisk constantly until the mixture thickens and comes upwardly to the eddy; continue to cook for a couple more minutes while whisking to cook out the flour then pour into a make clean bowl, cover with clingfilm directly on the surface then refrigerate until cold (or overnight, or up to a couple of days).
12. To assemble the tarts, requite the pastry cream a quick whisk with a balloon whisk until smoothen (information technology will be very thick at first). Remove the pastry cases from the tins.
13. Spoon some of the pastry foam into each tart case and spread it level. Top with your selection of fresh fruits and serve. Go along refrigerated and the tarts are best served on the same solar day that they are assembled.

Diet Data:

Yield:

half-dozen

Serving Size:

ane
Amount Per Serving: Calories: 581 Total Fat: 37g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fatty: 9g Cholesterol: 257mg Sodium: 305mg Carbohydrates: 57g Cobweb: 3g Sugar: 32g Protein: 10g

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Source: https://www.diys.com/coconut-and-berry-fruit-tarts/

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