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22 August, 2018
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23 September, 2018

COCOA TARTLETS WITH COCONUT CUSTARD CREAM

Yes, I know. I haven’t been that active these past few weeks and my blog was gathering a little dust. But I had a good excuse, I have been trying to enjoy August as much as I could. September is finally here, though, and with it lower temperatures in general and more fog than expected. Days are shorter and the sun sets earlier, so yes, I guess summer is almost over!

A few days ago, Thomas and I were talking about the great time we had during our holidays in Tuscany two years ago. We were laughing and recalling anecdotes when suddenly I remembered a particular cocoa tart with custard cream that I tried one day in a bakery in Cortona, accompanied by a good cappuccino.

It’s one of those recipes that I have been wanting to prepare and publish on the blog for a while, so I decided now was the time to try this at home. While doing my research I ran across a recipe on the Italian website Cucchiao d’Argento and the tartlets turned out so delicious the first time that believe me, it is totally worth the effort. You will love them!

Hopefully, you’ll be encouraged to try the recipe. And if it is still too hot where you live to make this, keep it until it gets a little colder and tell me if you liked it when you finally give it a try.

 

INGREDIENTS for 12 tartlets

For the pasta frolla

300 gr (2 ½ cups) flour

150 gr (⅔ cups) cold butter

130 gr (1 cup) icing sugar

30 gr (¼ cup) bitter cocoa powder

3 egg yolks

A pinch of salt

 

For the coconut custard cream

200 ml (1 cup) whole milk (cow)

200 ml (½ + ⅓ cups) coconut milk

100 ml whipping cream

100 gr (½ cup) granulated sugar

30 gr /1/4 cup) flour

4 egg yolks

Half a vanilla pod

 

Extra

Berries

Fresh mint

 

PREPARATION

Let’s start by preparing the pasta frolla with cocoa. In a bowl, combine the sifted flour, salt, and butter cut in small cubes. When smooth, add the icing sugar, cocoa, and egg yolks. Mix thoroughly. Use hands or a planetary stand mixer if you have one.

Knead over a smooth surface and wrap it with plastic wrap. Keep it inside the fridge for at least one hour and then flatten with a rolling pin until it’s 5 cm/2 inches thick. Cover the tart moulds (mines are 12 cm or 4’5 inches in diameter) and pierce all over the dough with a fork so that no bubbles form during baking. Place the baking paper and baking beans on top and put inside an oven preheated at 180ºC (350ºF) for 15 minutes. Remove from the oven and let it cool.

Now, let’s prepare the coconut custard cream. Heat the whole milk and the coconut milk in a cooking pot until it boils and then add the vanilla pod with a longitudinal cut. Set aside.

In a second pot manually beat the yolks together with the granulated sugar. Add the vanilla and continue mixing until it’s smooth. Start pouring in the milk while still mixing and continue for a couple of minutes. Pour into a bowl, cover with plastic wrap and allow to cool.

Finally, fill the tartlets with the custard cream and chill for at least two hours in the fridge. Serve with fresh mint leaves and your favourite berries.

 

Buon appetito!

 

Photography & Stylism: Carlota Fariña

More on Instagram: @carlotafarina

 

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