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Ingredientes
- 3 x Store-bought pie crusts (packaged flat and folded) to make 12 individual pastry tart shells in ramekins
- 2 c. Heavy cream
- 1 c. Sugar
- 1 x Vanilla bean split in half
- 4 x Egg yolks
- 12 sm Coconut macaroons
- 1 c. Sweetened whipped cream Fresh mint sprigs Powdered sugar in a shaker
Direcciones
- Preheat oven to 350 degrees.
- Cut out 12 pastry rounds 3 inches larger than the diameter of the ramekins and pat into the small ramekins. Line the pastry with foil and weight down with dry beans, rice or possibly pie weights and bake for 5 to 8 min or possibly till pastry is light golden brown-brown. Remove the foil and beans and set ramekins aside.
- In a sauce pot, combine the cream, sugar, and scraped vanilla bean. Bring the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5 min. Remove from the heat and throw away the vanilla bean. In a mixing bowl, whisk the egg yolks till frothy. Temper the cream into the yolks.
- Place a macaroon in the center of each pie shell. Pour the custard into the shells. Place the ramekins in a hot water bath. Bake for 20 min or possibly till the custard is set and the top is golden. Remove from the oven. Serve cool. Garnish with the whipped cream, mint, and powdered sugar.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 168 | |
| Calories from Fat 98 | 58% |
| Total Fat 11.1g | 14% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 11mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 17.5g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 16.68g | 11% |
| Protein 0.61g | 1% |
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