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Ingredientes
- I divided the filling and the coconut between my 8 tartletts and baked for about 30 minutes on a Silpat lined cookie sheet
- Toasted Coconut Custard Tart (click here for printable recipe)
- TART SHELL
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 sticks cold unsalted butter -- cut into 1/4-inch cubes
- 1/4 cup plus 1 tablespoon ice water
- FILLING
- 2 large egg yolks
- 3 tablespoons all-purpose flour
- 1 vanilla bean or vanilla bean paste
- 1 1/4 cups milk
- 1 1/2 cups light brown sugar
- Banana -- peeled and sliced
- 1 pint vanilla ice cream
- 2 Kiwi -- peeled and chopped
- Freshly ground white pepper
View Full Recipe at The Saucy Gourmet
