These petite piecrusts hold a sumptuous coconut-custard filling that is topped with a light whipped cream and perfectly garnished with an edible blossom.
Coconut Tartlets
Serves: 12
Ingredients
- 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
- 1½ tablespoons unsalted butter
- ¾ cup plus 2 teaspoons granulated sugar, divided
- 2 tablespoons all-purpose flour
- ⅛ teaspoon fine sea salt
- 1 cup whole milk
- 2 large egg yolks
- ¾ cup sweetened flaked coconut
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
- Garnish: edible flowers*
Instructions
- • Preheat oven to 450°. Spray 12 (2½-inch) fluted round tartlet pans with cooking spray.
- • On a lightly floured surface, unroll piecrust dough. Using a 3½-inch round cutter, cut 12 rounds from dough. Transfer dough rounds to prepared tartlet pans. Using the large end of a chopstick, gently press dough into indentations in sides of pans, trimming and discarding excess dough. Using a fork, prick bottom of dough. Place tartlet pans on a rimmed baking sheet. Refrigerate for 20 minutes.
- • Bake until tartlet shells are lightly browned, 7 to 9 minutes. Let cool in pans on a wire rack before carefully removing tartlets shells from pans.
- • On a lightly floured surface, unroll piecrust dough. Using a 3½-inch round cutter, cut 12 rounds from dough. Transfer dough rounds to prepared tartlet pans. Using the large end of a chopstick, gently press dough into indentations in sides of pans, trimming and discarding excess dough. Using a fork, prick bottom of dough. Place tartlet pans on a rimmed baking sheet. Refrigerate for 20 minutes.
- • Bake until tartlet shells are lightly browned, 7 to 9 minutes. Let cool in pans on a wire rack before carefully removing tartlets shells from pans.
- • In a medium saucepan, melt butter over medium heat. Stir in ¾ cup sugar, flour, and salt. Whisk in milk. Cook over medium heat until thickened and bubbly, stirring constantly. Reduce heat to low. Cook for 2 minutes more, stirring constantly. Remove from heat.
- • In a small bowl, whisk together egg yolks and a small amount of hot sugar mixture to temper. Pour egg yolk mixture into saucepan, whisking constantly. Bring to a gentle boil. Cook for 2 minutes more, stirring constantly. Remove from heat. Stir in coconut and vanilla extract. Let cool for 15 minutes, stirring occasionally.
- • Divide custard evenly among tartlet shells. Cover with plastic wrap, pressing wrap against surface of custard. Refrigerate until completely chilled, at least 1 hour.
- • In a medium bowl, beat together cream and remaining 2 teaspoons sugar with a hand mixer at high speed just until stiff peaks form. Cover, refrigerate, and use within 2 hours.
- • Just before serving, transfer whipped cream to a piping bag fitted with an open-star tip (Wilton #21. Pipe a small rosette of whipped cream onto each tartlet.
- • Garnish each with an edible flower, if desired.
Notes
*We used Gourmet Sweet Botanicals mustard flower blossoms, available at 800-931-7530 or gourmetsweetbotanicals.com.
