Hello my delights, I hope you are well…
Do you like coconut and pastry cream? If so, this pie is made for you, the flavor of coconut and the creaminess of vanilla pastry cream, a pure delight!!!!!!ANNOUNCEMENT
Here is a delicious coconut custard tart that I had not yet offered to you: With grated coconut; It is creamy, unctuous and well flavored. When I read the ingredients, I thought the texture was like that of a flan, but this pie is quite different.
Follow the recipe and prepare it too, the ingredients are counted on your fingers, there are very few of them and you may already have them! Try it… And Continue Reading In The Next Page.
Achievement :
Difficulty: Easy
Preparation: 40 mins
Cooking: 25 mins
Total time: 1 h 05 mins
Ingredients / for 6 people:
For the shortcrust pastry:
– 250 g flour
– 50 g caster sugar
– 100 g butter
– 1/2 glass of milk
– 1 pinch of salt
For the coconut pastry cream:
– 1/2 l milk
– 2 egg yolks
– 60 g flour
– 100 g sugar
– 2 teaspoons vanilla extract
– 2 tablespoons rum
– 60 g grated coconut
PREPARATION :
1- For the shortcrust pastry: in a bowl, mix together the flour, sugar and salt. Add the softened butter and sand with your fingers until a fairly homogeneous ball is obtained. Pour in the milk while kneading and leave to stand for a few minutes. Roll it out to form a tart base.
2- For the cream: boil the milk with the vanilla extract. Meanwhile, using a whisk, work the egg yolks with the sugar until the mixture whitens and forms a ribbon. Gradually add the flour. Once the flour is well incorporated, slowly add the coconut. Pour the boiling milk over the mixture, whisking well.
3- Return the mixture to the saucepan over low heat and stir constantly. Leave to cook until the cream is bubbling and has taken on a fairly thick consistency.
4- Place this cream in the bottom of the pie, sprinkle with grated coconut and cook for 20 minutes at 240°C, then place on the grill for a few minutes to brown the top of the pie.
To finish :
Refrigerate for 2 hours or more and serve chilled.