Cherry and Coconut Cream Tart

Name: Cherry and Coconut Cream Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 140 grams cup all purpose flour; 227 grams cherries; 118 milliliters cherry preserves; 218 grams cup coconut milk; 14 grams Tablespoons cornstarch; 3 larges egg yolks; 230 grams cup heavy cream; 0 teaspoons salt; 1 Tbsp sugar; 113 grams 1/2 cup unsalted butter, cold, cut into 1-in pieces; 1 teaspoon vanilla extract; 1 Tbsp cold water

Cherry and Coconut Cream Tart is a vegetarian dessert. This recipe serves 10. One portion of this dish contains roughly 4g of protein, 24g of fat, and a total of 344 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of egg yolks, water, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine flour, sugar, and salt in a food processor. Pulse to combine.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add in butter and pulse until butter is in pea-sized pieces.

Ingredients you will need

Butter

Combine water and vanilla extract and drizzle over the mixture. Pulse to combine until the mixture resembles coarse crumbs – it should not be fully combined into a ball.Turn out mixture onto a piece of plastic wrap and form into a disk about 1 inch thick. If you have trouble making it stick together add a few more drops of water. Wrap dough and refrigerate for 30 minutes.

Ingredients you will need

Vanilla Extract

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Roll out dough on a lightly floured surface to a 10 inch round (to fit a 9 inch round tart pan), or to fit a 4 inch x 13 inch rectangular tart pan. Ease dough into the pan and press into the sides to form.Chill pan with dough in refrigerator while preheating the oven to 375 degrees F.Line the dough with foil and fill with pie weights.

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

Aluminum Foil

Oven

Frying Pan

Bake tart crust for 15 to 20 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove the foil and bake until golden, 12 to 15 minutes more.

Equipment you will use

Oven

Aluminum Foil

Combine 3/4 cup (172g) of the coconut milk with 2 Tablespoons (30g) of sugar in a small saucepan.

Ingredients you will need

Coconut Milk

Sugar

Equipment you will use

Sauce Pan

Heat on the stove over medium heat until the sugar is dissolved and bubbles appear on the edge of the pan.Meanwhile, whisk together the egg yolks and 3 Tablespoons (44g) sugar in a bowl.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Stove

Whisk

Bowl

Frying Pan

Whisk the cornstarch and remaining 1/4 cup (46g) coconut milk in a small bowl and then add to the egg yolk mixture, whisking to combine.

Ingredients you will need

Coconut Milk

Corn Starch

Egg Yolk

Equipment you will use

Whisk

Bowl

Spread the cherry preserves evenly over the bottom of the tart shell.Spoon the pastry cream on top of the preserves and spread evenly. Fill the tart shell to just below the top; you may have some pastry cream left over.Wash and pit the cherries, and slice in half. Arrange cherry halves on top of the pastry cream.

Ingredients you will need

Cherry Preserves