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VIDEORECIPE Custard tart with Whipped cream topping recipe.
Custard tarts or flans pâtissier is a baked pastry consisting of an outer pastry crust filled with egg custard. This recipe includes two variations: coconut custard and whipped cream topping, added by American cuisine. Don't miss it!
Ingredients
Dough
- 15 g pastry flour
- 40 g ground almonds
- 100 g butter
- 50 g sugar
- 1 egg
- 1 teaspoon vanilla essence
- salt
Coconut cream
- 4 yolk
- 115 g sugar
- 60 g maize starch
- 280 ml milk
- 335 g coconut milk
- 7 g salt
- 3⁄4 teaspoon vanilla essence
- 70 g Shredded coconut
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Directions
In a bowl, put the flour and add an egg and ground almond.
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Add the sugar, salt and vanilla.
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Mix with the hands until ingredients are combined.
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Add the butter and mix.
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Add the flour and put the dough on the worktop. Then, knead it into a ball.
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Cover with cling film and set aside for an hour.
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Put the dough on baking paper, knead it with a rolling pin and put it in the fridge for 15 minutes.
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Place the dough in the mould.
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Place baking paper on top of the base and fill it with dried pulses.
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Place the pulses and the cake in a preheated oven at 200 ºC for 20 minutes.
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Put the cornflour, salt and sugar in a saucepan.
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Add the milk and coconut milk. Then, mix them together.
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Put the egg yolks in a saucepan. Then add the ingredients from the bowl.
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Stir until the mixture thickens.
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Add the vanilla extract and the shredded coconut. Stir until you get the coconut custard.
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Pour the cream over the lid and cover with cling film. Keep in the fridge for one day.
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Put coconut flakes on baking paper.
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Bake for five minutes and set aside.
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Put boiling water in a saucepan. On top put a bowl with the egg whites and add the sugar.
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Stir until the sugar has dissolved. Then mix with a whisk to obtain the whipped cream.
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Put on top of the cake and spread over the whole surface.
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Decorate with the coconut flakes, cut and serve.
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