We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Coconut Cream Tartlets

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		May 1995	1	Servings

INGREDIENTS

2		Recipes Pastry Dough for a
		double-crust
		9- to 10-inch pie
		Raw rice or pie weights for
		weighing
		shells
2/3	c	Sugar
2 1/2	T	Cornstarch
1/4	t	Salt
2 1/4	c	Milk
2		Whole large eggs
2		Egg yolks
1	t	Vanilla
2	T	Unsalted butter, cut into
		bits
1 1/2	c	Sweetened flaked coconut
		toasted golden and
		cooled
1 1/2	c	Well-chilled heavy cream
1/3	c	Sugar

INSTRUCTIONS

Make shells:  On a lightly floured surface with a floured rolling pin
roll out half  of dough into a 14-inch round, about 1/8 inch thick, and
cut out four  7-inch rounds. Fit rounds into four 4-inch tart pans with
removable  fluted rims. Roll rolling pin over dough to trim and press
dough  lightly to extend it slightly above edges of pans. Make 4 more
shells  in same manner with remaining dough. Prick shells with a fork
and  chill, covered, on a baking sheet 30 minutes.  Preheat oven to
400F.  Line shells with wax paper and weight them with rice or pie
weights.  Bake shells on baking sheet in middle of oven for 10 minutes.
Remove  paper and rice carefully and bake shell until pale golden,
about 5  minutes more. Cool shells in pans on a rack. Shells may be
made 1 day  ahead and kept in airtight containers at room temperature.
Make custard:  In a heavy saucepan stir together sugar, cornstarch, and
salt. Add  milk gradually, stirring, and bring to a boil, whisking. In
a bowl  whisk together whole eggs and egg yolks. Gradually whisk about
1 cup  hot milk mixture into eggs and whisk egg mixture into milk
mixture.  Simmer custard, whisking, 2 minutes. Remove pan from heat and
whisk  in vanilla and butter until butter is melted. Chill custard, its
surface covered with plastic wrap, until cold.  Stir 1 cup coconut into
custard and divide among pastry shells.  In a bowl beat cream until it
holds soft peaks. Gradually beat in  sugar and beat cream until it just
holds stiff peaks. Divide whipped  cream among tartlets and spread
evenly. Sprinkle remaining 1/2 cup  coconut over tartlets.  Makes 8
tartlets.  Gourmet May 1995  Converted by MC_Buster.  Per serving: 1671
Calories (kcal); 62g Total Fat; (32% calories from  fat); 36g Protein;
247g Carbohydrate; 993mg Cholesterol; 949mg Sodium  Food Exchanges: 1
Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 10 1/2 Fat; 13
1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3546 Calories From Fat: 1515 Total Fat: 173.3g Cholesterol: 1091.5mg Sodium: 1443.1mg Potassium: 1687mg Carbohydrates: 460g Fiber: 19.1g Sugar: 320.4g Protein: 51g