What could be more Brazilian-American than Blueberry Coconut Tarts?
I love the spirit surrounding the 4th July Holiday that lingers through the week, the month… It’s summer people! Music by Katie Perry playing on the back round (Fireworks! Of Course!), beaches surrounded by picnic tables, beer, good food and good friends. This recipe (inspired by Sono Bakery in Connecticut) is perfect for this time of year!
Blueberry Coconut Tarts
Makes five 4-inch fluted tarts
For the Dough:
2 cups (325g) all purpose flour
1 teaspoon salt
1 cup (2 sticks, 230g) butter
¼ cup (45g) sugar
1 large egg
1 large egg yolk
For the Filling:
½ cup heavy cream
6 tablespoons coconut milk
2/3 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup blueberries
2 cups (about 180g) unsweetened grated coconut
- Make The Dough: In a bowl, whisk flour and salt together.
- In the bowl of a mixer fitted with the paddle attachment, beat butter and sugar on low speed, scraping down the sides of the bowl occasionally, until well combined, 4-5 minutes.
- Add the egg and egg yolk continue beating, scrape down the sides of the bowl at least once, until the mixture is well blended, 3 to 4 minutes.
- Turn off the mixer, and add flour to the butter/egg mixture. Pulse the mixer until just combined. Don’t over mix.
- Turn the dough onto a lightly floured work surface. Shape dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour, or preferably overnight.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness and fit into the tart molds, pressing evenly over the bottom and up the sides of the pans trying to have the smoothest dough as possible. Chill for another 20 minutes.
- Blind Bake the Dough: Pre-heat the oven to 350˚F. Prick the tarelets with a fork. Bake the crust until it is a matte, pale, golden color, about 15 minutes. Remove from the oven and cool completely. Dough has a tendency to shrink during baking time, that’s normal.
- Prepare the Filling: In a medium saucepan, bring the cream, coconut milk, sugar and salt to a boil over medium heat. Cook for about 5 minutes then remove from the heat and let it sit for 10 minutes to cool slightly. Stir the vanilla extract and mix well.
- Fold in the blueberries and coconut.
- Divide the blueberry mixture among the pastry shells 7394 and bake at 350˚F until the coconut is lightly toasted and the juices are bubbling around the edges, 20 to 25 minutes. Transfer to a wire rack to cook completely before serving.