Last week my husband came back from work with sweet shortcrust pastry and asked me if I can do something with it. Well… YES! Challenge accepted!
Atti loves coconuts, coconut cakes, creams and he definitely loves Raffaello pralines. I decided to bake tart with creamy, light, delicious filling and coconuts. I added blueberries and forest fruit jam to cut through all the richness and add bursts of freshness.
320 g shortcrust pastry
forest fruit jam approx. 140 g
300 ml of cream 36% (cold) or whipping cream
3 tablespoons of icing sugar
blueberries approx. 100 g
desiccated coconut for garnish
500 ml milk
1 and 1/2 tablespoons flour
1 and 1/2 tablespoons of potato flour
1/2 cup sugar
1 tablespoon vanilla sugar
100 g butter
Start with baking shortcrust pastry. Press evenly into the sides and base of the round tart tin. Bake for 15 – 20 minutes, until golden and slightly puffed. Set aside to cool completely.
To make cream, pour 2/3 cup of milk and mix with flour and potato flour, sugar, vanilla sugar and yolk. Boil the remaining milk, then pour it into a mixture of milk, flour and yolks, while stirring vigorously. Boil for a while stirring. Put the pudding aside from the fire, pour it into a clean bowl and cool down completely. Beat the butter for 3 minutes until light and fluffy texture, then add gradually to the pudding – constantly whipping.
Whip cold cream (36% or whipping cream) with icing sugar until it looks like stiff foam.
Let’s put things together… spread forest fruit jam on the pastry, then vanilla pudding cream, then whipping cream, finally decorate with blueberries and garnish with desiccated coconut. Place for about 2 hours in the fridge – before serving.
Happy baking 🙂