Coconut Tarts With Prickly Pear Sauce
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
56
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Sugar (to taste)1 cup
Heavy Cream3 large
Egg Yolk (lightly beaten)2 tsps
Lime Juice (fresh)Directions:
1
Make crust: Line bottom of each tart pan with a round of parchment or wax paper
2
Finely grind 1/3 cup almonds with sugar in a food processor (reserve remaining almonds for filling), then add bread crumbs and pulse until combined
3
Drizzle butter over crumbs and pulse until evenly moistened
4
Divide mixture among tart pans and press evenly over bottom and up side of each tart pan
5
Chill tart shells while making filling
6
Line bottom of each tart pan with a round of parchment or wax paper
7
Finely grind 1/3 cup almonds with sugar in a food processor (reserve remaining almonds for filling), then add bread crumbs and pulse until combined
8
Drizzle butter over crumbs and pulse until evenly moistened
9
Divide mixture among tart pans and press evenly over bottom and up side of each tart pan
10
Chill tart shells while making filling
11
Make filling: Put oven rack in middle position and preheat oven to 400°F
12
Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid through a sieve into a bowl and reserve
13
(If it tastes sweet, the coconut is fresh; if it tastes off, the coconut is rancid and should be discarded
14
) Bake coconut 15 minutes, then cool until it can be handled
15
Reduce oven temperature to 350°F
16
Break shell of coconut with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully
17
Remove brown skin with a sharp knife or vegetable peeler
18
Shred coconut in cleaned food processor fitted with medium-size shredding disk or hand-grate with medium-size teardrop holes of a box grater
19
Measure 2 1/2 cups loosely packed coconut and reserve
20
Transfer remaining coconut to a shallow baking pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes
21
Cool in pan on a rack and reserve for garnish
22
Leave oven on
23
While coconut toasts, bring reserved coconut liquid, cream, and sugar to a simmer in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved
24
Simmer, uncovered, stirring frequently, until reduced to about 1 cup, 25 to 35 minutes
25
Transfer to a large bowl, then stir in reserved 2 1/2 cups untoasted coconut, yolks, vanilla, and reserved toasted almonds (2/3 cup) until combined well
26
Put tart pans on a large baking sheet, then spoon coconut filling evenly into shells, stirring filling in between additions to get even amounts of solids and liquid and bake until filling is set and golden brown, 25 to 30 minutes
27
Cool tarts on a rack
28
Put oven rack in middle position and preheat oven to 400°F
29
Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid through a sieve into a bowl and reserve
30
(If it tastes sweet, the coconut is fresh; if it tastes off, the coconut is rancid and should be discarded
31
) Bake coconut 15 minutes, then cool until it can be handled
32
Reduce oven temperature to 350°F
33
Break shell of coconut with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully
34
Remove brown skin with a sharp knife or vegetable peeler
35
Shred coconut in cleaned food processor fitted with medium-size shredding disk or hand-grate with medium-size teardrop holes of a box grater
36
Measure 2 1/2 cups loosely packed coconut and reserve
37
Transfer remaining coconut to a shallow baking pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes
38
Cool in pan on a rack and reserve for garnish
39
Leave oven on
40
While coconut toasts, bring reserved coconut liquid, cream, and sugar to a simmer in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved
41
Simmer, uncovered, stirring frequently, until reduced to about 1 cup, 25 to 35 minutes
42
Transfer to a large bowl, then stir in reserved 2 1/2 cups untoasted coconut, yolks, vanilla, and reserved toasted almonds (2/3 cup) until combined well
43
Put tart pans on a large baking sheet, then spoon coconut filling evenly into shells, stirring filling in between additions to get even amounts of solids and liquid and bake until filling is set and golden brown, 25 to 30 minutes
44
Cool tarts on a rack
45
Make sauce: Wearing rubber gloves, cut a 1/2-inch slice off both ends of each pear, then make a 1/2-inch-deep incision with a paring knife down side of each pear
46
Peel off rind, starting from incision, and discard
47
Coarsely chop flesh, then purée in cleaned food processor
48
Force pur&eacut;e through a medium-mesh sieve into a bowl using a rubber spatula
49
Bring 1 cup purée and 3 tablespoons sugar to a simmer in cleaned 1 1/2- to 2-quart heavy saucepan, stirring, then simmer briskly, stirring frequently, until reduced to 1/2 cup, 10 to 12 minutes
50
Transfer cooked purée to a bowl, then cool to room temperature and stir in uncooked purée
51
Season to taste with lime juice, additional sugar, and orange liqueur (if using)
52
Using tip of a paring knife, loosen edge of 1 tart crust from pan, then invert tart into your hand, removing pan, and transfer tart, right side up, to a serving plate, then repeat with remaining tarts
53
Serve tarts topped with dollops of crema and sprinkled with toasted coconut, then spoon sauce around tarts
54
Wearing rubber gloves, cut a 1/2-inch slice off both ends of each pear, then make a 1/2-inch-deep incision with a paring knife down side of each pear
55
Peel off rind, starting from incision, and discard
56
Coarsely chop flesh, then purée in cleaned food processor
57
Force pur&eacut;e through a medium-mesh sieve into a bowl using a rubber spatula
58
Bring 1 cup purée and 3 tablespoons sugar to a simmer in cleaned 1 1/2- to 2-quart heavy saucepan, stirring, then simmer briskly, stirring frequently, until reduced to 1/2 cup, 10 to 12 minutes
59
Transfer cooked purée to a bowl, then cool to room temperature and stir in uncooked purée
60
Season to taste with lime juice, additional sugar, and orange liqueur (if using)
61
Using tip of a paring knife, loosen edge of 1 tart crust from pan, then invert tart into your hand, removing pan, and transfer tart, right side up, to a serving plate, then repeat with remaining tarts
62
Serve tarts topped with dollops of crema and sprinkled with toasted coconut, then spoon sauce around tarts