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.
Chocolate Custard Pie
I baked this triple chocolate heaven for a BBQ over a friend’s house this past weekend, and the tart was gone in a jiff! The crust is based on a layer of chocolate graham crust, with a silky interior baked custard, and a shiny glaze on top. Kids loved it and wanted to take photos with the tart! Adults alike…
This pie really is a celebration of summer, kids, friends, and chocolate—all of my favorite things! Here is to another great recipe!
Serves 8 to 10
For the Crust:
1 cup chocolate graham crumbs (about nine 5X2” crackers, I used Nabisco brand)
2 tablespoons sugar
4 tablespoons unsalted butter, melted and cooled
For the Filling:
1 ½ cups heavy cream
9 oz (255g) semi sweet chocolate, chopped finely
2 large eggs
1 teaspoon vanilla extract
For the Glaze:
2 tablespoons heavy cream
1 oz (30g) semi sweet chocolate
1 tablespoon warm water
Equipment: 9-inch pie pan
- Prepare the Crust: Pre-heat the oven to 350˚F.
- In the bowl of a food processor, combine the graham crumbs and sugar. Process until well combined then slowly drizzle in the butter until the crumbs are uniformly moist.
- Using your hands and fingers, press the mixture into the pan, patting an even layer over the bottom and all the way up the sides of the pan).
- Bake the crust for 10 to 12 minutes then transfer the pan to a wire rack to cool completely.
- Prepare the Filling: In a medium saucepan, bring cream to a boil over medium heat. Pour over chopped chocolate in a bowl and let it stand for 2 minutes, allowing the heat of the cream to melt the chocolate (make sure the chocolate is chopped really finely to facilitate melting process). Using a rubber spatula, gently stir, starting from the center and slowly incorporating the whole mixture. Congratulations! You have just made a ganache! Let it cool for 10 minutes.
- Whisk together the eggs, vanilla, and small pinch of salt and stir into ganache, mix well. Pour into cooled crust. Bake until filling is just set, about 20 minutes (center will continue to set as the tart cools). Cool completely for at least 1 hour, preferably overnight. You can prepare the tart up to this point up to 5 days ahead of time and keep wrapped in the fridge.
- Prepare the Glaze: Bring tart to room temperature at least 1 hour before glazing. Bring cream to boil and remove from the heat. Pour over chopped chocolate and make a ganache again (now this time, because it’s such a small amount of cream, you may want to chop the chocolate even finer). This in out with warm water and pour over the tart, tilting and rotating, making sure glaze reaches all around the pie. Let it sit for another hour before serving.