Ease of preparation rating: Medium.
Yield: 6 servings.
Ingredients
2 sheets puff pastry, store-bought and thawed
2 tablespoons (30ml) cornstarch
1/3 cup (80ml) milk
¼ cup (60ml) sugar
½ cup (120ml) whipping cream
¼ cup (60ml) shredded coconut
3 egg yolks, beaten
½ teaspoon (3ml) vanilla extract
Method
Pre-heat oven to 325oF (165oC).
Place 1 sheet of puff pastry on your cutting board.
Roll the pastry over itself to form a spiral on the edges.
Place rolled dough over the edge of the second sheet, and roll the second one over the first.
Cut 1 inch rings of the rolled dough.
Place rings on their side over a lightly floured work station.
Using a rolling pin, roll each piece of puff pastry until you have a disk that is ¼-inch thick.
Place each disk in a tart shell.
Using your fingers, stretch the dough to cover the bottom and sides of the tart shell. Set aside.
Repeat until you have 6 pie shells.
In a small pot, combine milk and cream.
Mix sugar and cornstarch, and add to milk and cream.
Add egg yolks, and heat over medium heat.
Bring to a simmer and cook until the mixture coats the back of your spoon.
Add custard mix to the tart shells.
Place tarts on a baking tray and place in the oven.
Cook for 10 minutes.
Reduce heat to 250oF (120oC), and continue cooking for 5-7 minutes.
Remove from oven and let cool at room temperature for 15 minutes before serving.