Strawberry And Banana Tartlets in Coconut Pastry Shells

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Strawberry And Banana Tartlets in Coconut Pastry Shells Ingredients

FOR THE SHELLS	1/4 teaspoon Vanilla
3/4 cup All purpose flour	1 small Bananas ripe
3 tablespoon Unsalted butter cold, cut into pieces	2 tablespoon All purpose flour
1 tablespoon Vegetable shortening cold	1/2 tablespoon Unsalted butter
1/3 cup Coconut sweetened, flaked	1/4 cup Heavy cream
FOR THE FILLING	16 small Strawberries hulled
1/3 cup Milk	2 tablespoon Strawberry jelly
3 tablespoon Sugar	2 teaspoon Fresh lemon juice
1 large Egg yolk	Coconut toasted, sweetened, flaked

Instructions for Strawberry And Banana Tartlets in Coconut Pastry Shells

Hands-on Time: 50 minutes
Total Time: 3 hours
Oven Temp: 425F / 220C / gas Mark 7 and 375F / 190C / Gas Mark 5

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. Add 1 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour.

2. Preheat oven to 425F. Divide the dough in half and roll out each half 1/8 inch thick on a lightly floured surface. 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. Prick the shells with a fork and bake them for 5 minutes. Reduce the heat to 375F and bake the shells for 12 to 15 minutes more, or until they are golden. Transfer the shells to a rack and let them cool.

NOTE: The shells may be made 1 day in advance and kept in an airtight container.

3. 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. In a bowl whisk together the yolk, the vanilla, the banana, mashed, the remaining 1 tablespoon sugar, the flour, and a pinch of salt. 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. Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter. Force the custard through a fine sieve set over a bowl, cover its surface with plastic wrap, and chill the custard for 2 hours.

NOTE: The custard may be made 8 hours in advance and kept covered and chilled.

4. In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard. Divide the filling between the shells and arrange the strawberries decoratively on it. In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze. Sprinkle the tartlets with the toasted coconut.

Main Ingredient: StrawberryCuisine: American

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