Small Tartlets of Blueberries and of Coconut Custards

TARTLETS OF BLUEBERRIES AND OF COCONUT CUSTARDS

Entertaining or having a tea! Having people over for a movie and some popcorn? Your boss says he wishes to meet and greet the client at your house! The maid says she’s busy and wants the night off? The kids want to play dress up and have a function in your parlour? Just want to stay in and bake? Want to go on a journey through the countryside? Invite the neighbors to an arm wrestle tournament, that should bring down the house! Pretend you’re in another life, in a different world and different surroundings! Everything is good and enjoy yourself and have a little tartlet and relax, put your feet up and sip your tea! See. everything is fine!

Pie Dough

  • 2- 1/2 cups of AP flour
  • 1/2 teaspoon of salt
  • 1 stick (8 tablespoons) of cold butter
  • 1/2 cup shortening
  • 1/3 cup of cream cheese
  • 1 egg beaten
  • 1/4 cup cold water
  • 1 tablespoon white vinegar
  1. In a large bowl sift flour and salt and mix together
  2. Cut butter into slices and add to bowl
  3. Add shortening and cream cheese
  4. With fingers mix flour and fats together forming large pea size pieces
  5. Mix beaten egg together with cold water and the vinegar
  6. Add a little egg and water mixture at a time to the bowl and push together to form a ball
  7. Wrap and refrigerate till ready

Blueberry Filling

  • 2 cups of blueberries (fresh or frozen)
  • 2 tablespoons of lemon juice
  • 1/2 cup of sugar
  • 2 tablespoons of flour
  • 1 teaspoon of minute tapioca
  1. Allow blueberries to drain in a sieve or strainer if using frozen blueberries
  2. In a bowl add all ingredients and mix

400 degree oven

Take dough out of refrigerator, cut in half, keep one half out and return other half to refrigerator

  1. Roll dough out and cut about 1/4 inch bigger than the tart shell into a circle
  2. Form circle of dough into the tart shell and with a fork pierce the dough on bottom
  3. Fill tartlets with blueberry filling up to the top and place another circle over the top and crimp with fork all around  circle
  4. Place on a sheet pan and bake in 400 degree oven for 10-15 minutes or untill golden brown

COCONUT CUSTARD

  • Take other half of dough out of refrigerator and roll out and cut out in circles
  • Place on sheet pan in 400 degree oven and bake 10 minutes till lightly brown and remove from oven
  • 1- 13 ounce can of coconut milk
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla
  • 4 tablespoons of cornstarch
  • 2 egg yolks beaten
  • 2 egg whites beaten to stiff peaks
  • 1 cup of coconut (divided) (1/2 cup in custard/ 1/2 cup toasted and sprinkled)

Toast 1/2 cup of coconut in shallow pan till medium brown

  1. In a medium saucepan stirring  over medium heat  place coconut milk, sugar, vanilla, and cornstarch and mix till blended: keep stirring
  2. In small bowls separate the eggs between the yolks and the whites. Save whites in refrigerator for later.
  3. Mix the yolks with a rubber spatula in a bowl . Add a little hot milk from the pan and mix together and add back to the milk and mix in.
  4. Wait till bubbles start to form and it starts to bubble up
  5. Add 1/2 cup of the coconut to the milk pan and take off heat to cool
  6. When cool place in refrigerator to cool down
  7. When custard is cool, whip egg whites with 2 tablespoons of sugar till stiff peaks and fold whites into cooled custard.
  8. Spoon or pipe with a pastry bag the custard into the tartlets and top with the toasted coconut.
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About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in Desserts, Pies, Recipes. Bookmark the permalink.

6 Responses to Small Tartlets of Blueberries and of Coconut Custards

  1. Coconut is one of my absolute favourites, I’ve recently discovered toasted coconut chips in the health food aisle which taste amazing on top of my Mueseli in the morning. As for the dough, I’m intrigued by the use of vinegar (does it lighten the mixture?) or is it for flavour too? Very intrigued!

    • piesandeyes says:

      I know, coconut is so good, especially toasted! Sounds good on Mueseli! As long as you just put a little bit of an addition of white vinegar in a pie dough, it cuts the gluten strands, making a tender product and keeps the dough from getting tough! It also keeps the crust from getting too brown, which helps for baking longer for some pies in the oven! Vodka also works for tenderizing!

  2. Laura says:

    Looks wonderful! Blueberry and coconut is a favorite combo of mine. And I’ll bet that coconut milk custard is creamy and fantastic!

    • piesandeyes says:

      Yes, coconut milk adds a lot of flavor to the custard instead of regular milk and its not a dairy product! I know blueberries are good for you, but coconut has a high fat content, but it sure is good!

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