Description
Flaky pie crust, rich coconut custard and fluffy whipping cream come together in those mini pies for the precise dessert.
Ingredients
- FOR THE CRUST:
- 1 cup Bob’s Red Mill Gluten Free 1 To 1 Flour Blend
- ¼ cups Butter
- ¼ teaspoons Salt
- 1 teaspoon Brown Sugar
- 1 teaspoon Water
- FOR THE CUSTARD:
- three Egg Yolks
- ¼ cups White Sugar
- ½ cups Half-and-half
- ¾ cups Coconut Milk
- 1-½ Tablespoon Cornstarch
- 2 teaspoons Butter
- 1 pinch Salt
- ½ cups Sweetened, Flaked Coconut
- FOR THE TOPPING:
- ½ cups Heavy Whipping Cream
- 2 teaspoons Powdered Sugar
- ⅓ cups Shredded Coconut (unsweetened)
- 1 Tablespoon Maple Syrup
Preparation
For the crust:
Preheat oven to 350ºF.
In a stand mixer, integrate flour, butter, salt, and brown sugar. Mix till sandy in consistency, then add water. Stop mixer and snatch a handful of dough. It must just barely come collectively whilst squeezed.
Divide dough between small tart pans and use hands to push the dough into shape. Try to make the dough 1/four inch thick throughout. Once formed, pierce the dough numerous times with a fork. Cut parchment to suit within the tart shells and weigh the parchment down with dried beans. Bake for half-hour and permit to completely cool.
For the custard:
In a large bowl, blend egg yolks, sugar, 1/2-and-half, and coconut milk. Set this apart.
Place a big skillet on a medium-excessive burner and upload cornstarch and butter. Allow this to soften together then upload the bowl of wet ingredients and whisk until thickened.
Add the pinch of salt and flaked coconut. Remove from the burner once the custard is as thick as pudding and allow to cool.
For the topping:
In a stand mixer, whip the whipping cream and powdered sugar until stiff peaks shape. Keep chilled and set aside.
Combine coconut flakes and maple syrup and bake in a 350ºF oven till light golden brown, five–7 minutes. Set apart and allow to chill.
Once the crusts and custard are at room temperature, you can begin assembling the pies. Divide custard between crusts and use the back of a spoon or pastry blade to spread the filling round and clean out the pinnacle. Divide the whipping cream among the pies and clean it out to the edges of the crust. Sprinkle with toasted maple coconut flakes and chill for 20 minutes. The pies are equipped to serve once they are chilled.
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