Chocolate Coconut Tarts

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Chocolate Coconut Tarts

Coconut Crust:

1 cup cream of coconut

2 tablespoon light corn syrup

4 egg whites

2 teaspoons pure vanilla extract

1/2 teaspoon salt

6 cup flaked sweetened coconut

1 cup toasted chopped almonds

Filling:

1/2 cup sugar

6 tablespoons cornstarch

1/2 teaspoon salt

1 tablespoon instant espresso powder

2 cups heavy cream

2 cups half-and-half

6 egg yolks

14 oz. bittersweet chocolate, melted

2 teaspoons pure vanilla extract

Almond Topping:

1/8 cup water

1/4 cup sugar

1 1/2 teaspoons cocoa

1/2 cup almonds

Crust:

Preheat oven to 375 degrees. Cut out squares of parchment paper to fit about (16-18) 4-inch pie tins. Center the parchment paper on each tin and place each lined tin on top of each other and weight down while completing recipe.

In a large bowl whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt until well combined. Stir coconut and chopped almonds. Lightly spray the lined tins with nonstick spray. Press the coconut mixture into each tin , forming a crust. Place tins on baking sheet and bake for 15 minutes. Remove from oven; using the back of the spoon gently press down the center of the crusts, if they have puffed up. Turn off oven and return the sheet pans back to the oven with oven door held ajar.

Filling:

In a large saucepan, whisk the cornstarch, espresso powder, sugar and sat until combined. Whisk in the heavy cream and half-and-half until incorporated. Place over medium high heat, whisk constantly until the mixture begins to thicken and bubble. Reduce heat; continue to cook and stir for 2 minutes longer.

Remove from heat. Whisk in a small amount of the hot mixture into the egg yolks. Whisk in the tempered egg yolks back into the remaining hot mixture; whisking constantly.

Return to medium heat and bring back to a gentle boil; cook 2 more minutes longer.

Remove from heat and whisk in the cooled melted chocolate and vanilla extract until combined. Place the filling in a glass bowl and cover the top with plastic wrap to prevent a skin from forming. Set aside to cool completely.

Almond Topping:

Line a small baking sheet with parchment paper, set aside.

In a small saucepan, combine the sugar, water and cocoa. Over medium heat bring to a boil; add the almonds . Continue to cook while stirring until the liquid has evaporated and formed a thick syrup. Pour the almond mixture over the prepared pan and allow to cool completely. Once cool, chop in coarse pieces.

Assembly:

Remove the crusts form the oven and allow to cool completely before filling. Fill the cooled crusts with the cooled filling and top with the almond topping. Gently lift the tarts from the tins with the parchment paper liner; serve.

Pine Nut Tart

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Dough

1 2/3 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup plus 1 tablespoon butter, room temperature

1/2 cup powdered sugar

1 egg plus 1 egg yolk, room temperature

Filling

1 cup toasted pine nuts

1/2 cup granulated sugar

1 egg , room temperature

4 tablespoons butter, room temperature

Assembly

1 egg yolk

1 tablespoon heavy cream

sanding sugar (coarse sugar)

Dough:

In the bowl of a food processor, place the dough ingredients and pulse until dough begins to form. Form into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

Filling:

In the bowl of a food processor , process the nuts and sugar into a fine crumb. Add the egg and butter and process until smooth.

Preheat oven to 400 degrees.

Press some of the dough into a 9-inch tart ring with removable bottom. Spread the filling evenly over the bottom of the tart dough. With remaining dough, roll out on floured surface into the diameter of the inside of the tart pan. Brush off any extra flour and carefully place the rolled out circle onto the top of the filled tart.

Beat the egg yolk and heavy cream until combined. Lightly brush the top crust with the egg yolk and heavy cream mixture . Sprinkle the top crust with sanding sugar.

Place the tart on a baking sheet and bake for 30 minutes or until golden. Remove from oven and allow to cool 15 minutes before removing outer ring.

Serve warm or at room temperature.

Lemon Meringue Tarts

Lemon Meringue Tarts

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Crust:

1 1/2 cups sliced , toasted Almonds

1 cup butter, room temp

1 cup powdered sugar

2 tsp. vanilla

1 1/2 cups flour

1/4 tsp. salt

Combine all ingredients in the bowl of a food processor fitted with a metal blade. Process until dough just comes together.

Butter 8- 4 1/2 inch tart pans. Wrap dough and refrigerate for 30 minutes. Divide dough into 8 equal portions and press in to tart pans. Bake at 350 degrees for 20 minutes or until golden . If bottom puff up , press down with back of spoon and return to oven. Let cool and pop out of pans.

Filling:

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Combine juice, zest, sugar and eggs in heat proof bowl. Whisk until combined well. Place bowl over pot of simmering water and stir until mixture becomes thick and coats the back of a spoon. Stir in butter. Set aside to cool.

Meringue:

12 oz. egg whites

2 1/4 cups sugar

Place egg whites and sugar in heat proof bowl and whisk gently . Place bowl over pan of simmering water and heat just until sugar is dissolved into egg whites. Feel with fingers for any graininess. Remove from heat and place in stand mixer fitted with whisk attachment and whisk until glossy firm peak are achieved.

Fill each tart with filling and cover with meringue. You can use a decorator tip if desired.

Using a butane torch or broiler in the oven brown the meringue.

S’mores Tartlets

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Preheat oven to 375 degrees

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

1/3 cup sugar

6 tablespoons butter, melted

Combine all the ingredients and press into 8 tartlet pans with removable bottoms. Place on baking sheet and bake 7 minutes. Remove from oven and allow to cool.

Ganache

1 lb. bittersweet chocolate, chopped

1 1/2 cups heavy cream

Place the chopped chocolate in a bowl. Heat the cream to just simmering and pour over chopped chocolate. Stir unto glossy and smooth. Pour into tartlet shells and refrigerate until firm. Once firm apply meringue.

Meringue

8 egg whites

2 cups sugar

1/2 tsp cream of tarter

2 tsp vanilla

In a heat proof bowl add egg whites and sugar. Place over a pan with simmering water. Stir egg whites and with your fingers feel for any undissolved sugar. When sugar can no longer be felt remove from heat and place in bowl of stand mixer. Beat with wire whisk attachment adding cream of tarter and vanilla until glossy and stiff peaks form. Place mixture into piping bag and pipe on cooled tartlets.

Mini Marshmallows

Chocolate chunks

Small pieces of graham cracker

Stud the meringue topped tartlets with the marshmallows and garnish with the chocolate chunk and piece of graham cracker. Using a kitchen torch , brown the meringue and marshmallows.