Strawberry And Banana Tartlets In Coconut Pastry Shells
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
58
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 tbsp
Vegetable Shortening (cold)1 cup
Milk3 tbsps
Sugar1 large
Egg Yolk1 tsp
Vanilla1 small
Banana (ripe)1 tbsp
Unsalted Butter1 cup
Heavy Cream16 small
Strawberry (hulled)2 tbsps
Strawberry Jelly2 tsps
Lemon Juice (fresh)Directions:
1
Make the shells: In a large bowl blend together the flour, the butter, the shortening, the coconut, and a pinch of salt until the mixture resembles meal
2
Add 1 1/2 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball
3
Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour
4
Divide the dough in half and roll out each half 1/8 inch thick on a lightly floured surface
5
Fit each half into a 4 1/4-inch tartlet pan and roll a rolling pin over the pan edges to trim the excess dough
6
Prick the shells with a fork and bake them in a preheated 425°F
7
Oven for 5 minutes
8
Reduce the heat to 375°F
9
And bake the shells for 12 to 15 minutes more, or until they are golden
10
Transfer the shells to a rack and let them cool
11
The shells may be made 1 day in advance and kept in an airtight container
12
In a large bowl blend together the flour, the butter, the shortening, the coconut, and a pinch of salt until the mixture resembles meal
13
Add 1 1/2 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball
14
Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour
15
Divide the dough in half and roll out each half 1/8 inch thick on a lightly floured surface
16
Fit each half into a 4 1/4-inch tartlet pan and roll a rolling pin over the pan edges to trim the excess dough
17
Prick the shells with a fork and bake them in a preheated 425°F
18
Oven for 5 minutes
19
Reduce the heat to 375°F
20
And bake the shells for 12 to 15 minutes more, or until they are golden
21
Transfer the shells to a rack and let them cool
22
The shells may be made 1 day in advance and kept in an airtight container
23
Make the filling In a saucepan combine the milk and 2 tablespoons of the sugar and bring the mixture just to a boil over moderate heat
24
In a bowl whisk together the yolk, the vanilla, the banana, mashed, the remaining 1 tablespoon sugar, the flour, and a pinch of salt
25
Add half the milk mixture in a stream, whisking, pour the egg mixture into the pan, and bring the mixture to a boil, whisking constantly
26
Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter
27
Force the custard through a fine sieve set over a bowl, cover its surface with plastic wrap, and chill the custard for 2 hours
28
The custard may be made 8 hours in advance and kept covered and chilled
29
In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard
30
Divide the filling between the shells and arrange the strawberries decoratively on it
31
In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze
32
Sprinkle the tartlets with the toasted coconut
33
In a saucepan combine the milk and 2 tablespoons of the sugar and bring the mixture just to a boil over moderate heat
34
In a bowl whisk together the yolk, the vanilla, the banana, mashed, the remaining 1 tablespoon sugar, the flour, and a pinch of salt
35
Add half the milk mixture in a stream, whisking, pour the egg mixture into the pan, and bring the mixture to a boil, whisking constantly
36
Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter
37
Force the custard through a fine sieve set over a bowl, cover its surface with plastic wrap, and chill the custard for 2 hours
38
The custard may be made 8 hours in advance and kept covered and chilled
39
In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard
40
Divide the filling between the shells and arrange the strawberries decoratively on it
41
In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze
42
Sprinkle the tartlets with the toasted coconut