Strawberry And Banana Tartlets In Coconut Pastry Shells Recipes

STRAWBERRY AND BANANA TARTLETS IN COCONUT PASTRY SHELLS

Steps:

• In a large bowl blend together the flour, the butter, the shortening, the coconut, and a pinch of salt until the mixture resembles meal. Add 1 1/2 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour. Divide the dough in half and roll out each half 1/8 inch thick on a lightly floured surface. Fit each half into a 4 1/4-inch tartlet pan and roll a rolling pin over the pan edges to trim the excess dough. Prick the shells with a fork and bake them in a preheated 425°F. oven for 5 minutes. Reduce the heat to 375°F. and bake the shells for 12 to 15 minutes more, or until they are golden. Transfer the shells to a rack and let them cool. The shells may be made 1 day in advance and kept in an airtight container.
• In a saucepan combine the milk and 2 tablespoons of the sugar and bring the mixture just to a boil over moderate heat. In a bowl whisk together the yolk, the vanilla, the banana, mashed, the remaining 1 tablespoon sugar, the flour, and a pinch of salt. Add half the milk mixture in a stream, whisking, pour the egg mixture into the pan, and bring the mixture to a boil, whisking constantly. Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter. Force the custard through a fine sieve set over a bowl, cover its surface with plastic wrap, and chill the custard for 2 hours. The custard may be made 8 hours in advance and kept covered and chilled. In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard.
• Divide the filling between the shells and arrange the strawberries decoratively on it. In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze. Sprinkle the tartlets with the toasted coconut.

STRAWBERRY "BANDANNA" TART

Steps:

• Combine strawberries and sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir.
• Preheat oven to 450 degrees. On a lightly floured work surface, roll out half the dough into an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Prick bottom with a fork. Spread strawberry mixture over dough.
• On a lightly floured work surface, roll out remaining dough into an 11-inch square. Cut out shapes as desired (keeping at least a 2-inch border). If dough becomes too soft to work with, refrigerate until firm. Carefully place dough over filling, and trim any overhanging dough. Press edges to seal.
• Whisk together egg and water, and brush egg wash over top crust. Sprinkle with sanding sugar.
• Place tart on a baking sheet, and bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let cool completely before unmolding. Cut into squares, and serve.

PANNA COTTA TARTLETS WITH STRAWBERRIES

Steps:

• In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let soften 10 minutes. Brush the insides of 6 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
• Bring the cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add the gelatin mixture. Cook, stirring, until the gelatin and sugar are dissolved. Remove from heat. Whisk in the crème fraîche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide the mixture among the ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
• Line a rimmed baking sheet with parchment, and place 6 4-inch tart rings on top. Divide the dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with the top edge of the ring. Refrigerate the tart shells until cold, about 30 minutes.
• Preheat the oven to 375°F. Prick the bottoms of the tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 18 minutes. Remove the parchment and weights; continue baking until the surfaces are golden, about 10 minutes. Let cool on a wire rack.
• Heat the berries, remaining 2 to 4 tablespoons sugar (depending on the sweetness of the berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
• Unmold the panna cottas: Dip the ramekins in warm water; pat dry. Run a small knife around the edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.