Orange and Coconut Mini Tarts - Baking with Mamma - Historias del Ciervo by Julian Angel
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Orange and Coconut Mini Tarts – Baking with Mamma

My first collaboration with TermiNatetor Family Kitchen, Celebrating that Mamma Crawford joined the Blog; so I invited my own mamma to bake too.

Pâte Sablée

Serves: 8 mini- tarts of 3.5 inches / 9 cm

[fruitful_ibox column=”ffs-two-one” title=”Ingredients”]

  • 200 g Butter
  • 120 g Powdered sugar
  • 10 g Orange zest
  • 310 g Flour
  • Pinch of Salt
  • 55 g Almold meal
  • 1 Egg

  • In the bowl of a stand mixer fitted with the flat beater mix the butter, powdered sugar, orange zest and salt on menium speed for 4 minutes or until light and fluffy.
  • Add all the cake flour and mix using a wooden spatula, scraping down the sides of the bowl until the flour is just incorporated. Add Almond meal and if dough seems too dry or crumbly, add 15 to 30 ml of ice water. Do not overmix the dough.
  • Using a spatula, scrape the dough from the mixing bowl. Gather the dough together using your hands and form it into a disk. Wrap it in plastic film and refrigerate it for at least 1 hour or up to 1 week.

Orange and Coconut Filling

[fruitful_ibox column=”ffs-two-one” title=”Ingredients”]

  • 100 g Orange juice
  • 30 g Coconut Milk
  • 10 g Orange Zest
  • 2 Eggs
  • 1 tsp Coconut Extract (Optional)
  • 120 g Powdered sugar
  • 200 g butter

  • Mix ornage juice, coconut milk, orange zest, coconut extract, eggs and powdered sugar in a saucepan and cook until it reaches 80C/175F, remove from the heat inmediately. Whisk constantly. Sift the mix through a small sieve
  • Using a stand mixer, whisk for about 10 minutes or until bowl feels cool.
  • Start adding butter slowly until it is fully incorporated and beat about 5 minutes more.
  • Cover with plastic film.

To Assemble and decorate tarts

1. Preheat oven to 400°F / 200°C.
2. Prepare the rolling surface by lightly coating it with flour. Gently press the chilled dough onto the floured surface, using the heel of your hand to flatten it sightly.
3. Lightly flour the rolling pin and, using quick, firm consistent strokes, begin rolling the dough from the center outward, away from yourself, taking care not to roll off the edge, as this will thin it out. Return to the center of the dough and repeat the rolling motion, this time rolling toward yourself.
4. Turn the dough 90 degrees and repeat step 2, until the dough has a 3 millimeters thickness ( 1/8 inch) approximately.
5. Cut 4 inches round pieces and transfer them to each mini-tart plaque. Using your fingers, press the pastry to fit into the plaque. Remove the excess dough using a knive.
6. Start poking small holes in the bottom and the sides of the dough using a fork. Refrigerate for at least 15 minutes.
7. Line each mini-tart plaque with parchment paper cut to fit the bottom and come up the sides of each plaque. The paper-coated pastry must be filled with dried beans or rice.
8. Place all the tarts into the preheated oven and bake 10 minutes or until it looks chalky white.
9. Remove pans from the oven and take out the beans and paper from them. Return the tarts to the oven and bake to 325°F / 160°C for 10 minutes more or until golden.
10. Let cool on racks for 10 minutes before unmolding and let cool completely.
11. Fill each mini-tart with the Orange Coconut Cream until almost top.
14. Use some unsweetened coconut flakes to decorate.


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