️•Tropical Cream Tarts Perfect For Summer•️

Here’s yet another recipe inspired by Summer Baking Championship, wow, I absolutely LOVING that show! That cream pie or tart challenge inspired me to make my own tropical cream tart perfect to celebrate summer. This consists of a toasted coconut crust with a pineapple pastry cream. On top is some whipped cream and pineapple slices! This gave off some great tropical vibes, that’s for sure! • • • #fyp #fypシ #shorts #food #recipe #recipes #viral _____________________________ ⭐️•Makes 6 Mini Tarts•⭐️ • • 🥧•Crust•🥧 ➡️ 1 1/3 Cups (160g) Flour ➡️ 2 1/2 Tablespoons Cornstarch ➡️ 9 Tablespoons (127g) Butter ➡️ 1/4 Teaspoon Salt ➡️ 1/3 Cup (40g) Powdered Sugar ➡️ 1 Egg Yolk ➡️ 1 1/2 Cups (150g) Toasted Coconut ➡️ 1 1/2 Teaspoons Coconut Extract 🍍•Pastry Cream•🍍 ➡️ 2 1/4 Cups (563mL) Milk ➡️ 1 Cup (225g) Reduced Pineapple Purée ➡️ 3 Egg Yolks ➡️ 3 1/2 Tablespoons (26g) Cornstarch ➡️ 5 Tablespoons (63g) Sugar ➡️ 2 Tablespoons (28g) Butter ➡️ 1 3/4 Teaspoons Vanilla Extract ➡️ Whipped Heavy Cream, Sweetened To Taste • • ⭐️NOTES: pineapple purée, take a 540g can of crushed pineapple, purée it, then reduce until it measures 1 cup (225g). • • 1️⃣. For the crust, cream the butter, powdered sugar and coconut extract until creamy, then add the egg yolk and mix. Add flour, cornstarch, salt, toasted coconut and mix until it forms a dough. 2️⃣. Divide the dough into 6 pieces, then press the crust into the pan. Bake at 375 Fahrenheit for 20-25 minutes, then allow to cool. 3️⃣. For the cream, bring the milk to a simmer. Meanwhile, whisk the egg yolks, sugar, cornstarch and vanilla until pale then temper this with the warm milk. Cook until thickened, add the reduced pineapple purée, strain, then mix in the butter and allow to cool. 4️⃣. Take the crust and fill it with the cream. Optionally top with whipped cream and pineapple pieces! ______________________ 💡•Extra Tips & Advice•💡 ➡️ If you wish to use the 4 egg whites, add a pinch of salt and 3/4 cup (150g) sugar, put over a double boiler until the sugar dissolves, then whip to stiff peaks to make a Swiss meringue! ➡️ When baking the crust, if you made it properly it shouldn’t sink. But if you want to be safe, you can blind bake it by putting a piece of parchment on top of the crust then filling the shell with pie weights or dried beans. ➡️ If you want a touch of acidity, a little lime zest in the cream or crust would really add a lot to this tart! ➡️ Coconut extract is optional but adds a lot more coconut flavour to that crust ➡️ Reducing the pineapple purée until it’s the thickness of soft pumpkin purée is so important to bring out more flavour. But don’t over reduce it or else it will become sour. ➡️ If you wish the use a healthier substitute for the heavy cream, you can use coconut cream, whip to stiff peaks and sweeten to your liking. ___________________________ If you would like to see more of my creations and recipes, check out my Instagram, Facebook and TikTok pages. Lots of stuff to see there: . . . 📷Instagram: https://www.instagram.com/alex_canadianbaker/ 🎥Facebook: https://www.facebook.com/alex.czajka.14 🎞TikTok: https://www.tiktok.com/@ alex_canadianbaker?_t=8WhcUY0wTLB&_r=1 (Video edited using Instagram)

Category