LEMON AND COCONUT TARTLETS

BY CAMILLE MACNAUGHTON AND DOMINIQUE COUGHLIN
FROM THE TEA TIME THROWDOWN
Lemon and Coconut Tartlet
Lemon and Coconut Tarlet

I don’t take any credit for this recipe! All the accolades are reserved for the beautiful, quintessential French patisserie, Ladurée. Their book, “Ladurée sucré” by publisher chêne is a gem in itself and should you wish to outdo yourself and amaze your friends, I recommend trying out one of their recipes. All measurements are in grams but easy conversions can be found online. Otherwise, a kitchen scale comes in handy.

Yield 6 medium tartlets

Sweat Almond Tartlet Crust
120 g of butter
70 g of icing sugar
25 g of almond flour
1 pinch of sea salt
1 pinch of vanilla powder (may be omitted)
1 whole egg
200g of cake flour

Method

  1. Cut the butter into small pieces and mix in sugar, almond powder, salt, vanilla, egg, and flour. Mix well without over mixing, just enough so that the dough sticks together.
  2. Roll the dough into a ball and cover with plastic wrap and refrigerate a minimum of 2 hours.

Lemon Custard
1 lemon
170g of caster sugar
5g of corn starch
3 whole eggs
115g of lemon juice
250g of butter

Method

  1. Prepare at least 12 hours in advance. Zest lemon. In a bowl, mix together the sugar and zeste. Add the corn starch and slowly, each egg and the lemon juice. In a sauce pot, cook the mixture over low heat, continually mixing with a spatula. Once the mixture has stiffened, remove from the heat.
  2. Let the mixture cool slightly (10 minutes). Add the softened butter into the mixture and incorporate until homogeneous.
  3. Place in a air tight container and refrigerate until firm.

Coconut Cream
60g of whole crème fraîche
25 g of butter
25 g of icing sugar
25 g of grated coconut
1 tablespoon of rhum (dark)
1 whole egg
25 g of corn starch

Method

  1. The day of preparation, place a mixing bowl in the freezer to cool. Once cold, pour crème fraîche in the mixing bowl and whip until firm peaks. In another bowl, mix the softened butter with the icing sugar and coconut. Add the rhum, the egg and then the corn starch. Fold in the whipped cream and set aside.

Lemon Gelée
50g of lemon gelatin
1 tablespoon of water

Method

  1. In a sauce pot, bring the water to a boil, then remove from heat and stir in lemon gelatin.

Cooking and Assembly

  1. On flour dusted surface, roll out prepared dough to a 2mm thickness. Cut out disk that would fit the 12 cm diameter of your ramekins. Place dough into ramekins and cool for an hour in the refrigerator.
  2. Preheat the oven to 170 C (about 325F). Poke fork holes in the crust to allow for the steam to escape the crust as it bakes. Place a piece of parchment paper over the crust in each ramekin and blind bake.
  3. Cook for approximately 15 minutes or until golden. Remove from oven and let cool. Remove paper and add 2-3 mm of the coconut cream to each tartlet.
  4. Put the ramekins back in the oven for approximately 10 minutes or until the coconut cream turns golden. Remove from oven.
  5. Remove the tartlet from ramekins and allow cooling.
  6. Spoon up to the rim lemon custard into each tartlet. Smooth over with a spatula and place in freezer until the surface of the custard is slightly frozen (1 hour).
  7. Remove tartlets from the freezer and coat the surface with a layer of cooled lemon gelée.
  8. Decorate with coconut shavings or lemon and lime zest and serve at room temperature.

Enjoy!

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