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Receta Strawberry And Banana Tartlets In Coconut Pastry Shells

Name: Strawberry And Banana Tartlets In Coconut Pastry Shells
Ingredients: 3/4 c. all-purpose flour; 3 Tbsp. cool unsalted butter cut into bits; 1 Tbsp. cool vegetable shortening; 1/3 c. sweetened flaked coconut toasted lightly; 1/3 c. lowfat milk; 3 Tbsp. sugar; 1 lrg egg yolk; 1/4 tsp vanilla; 1 sm ripe banana; 2 Tbsp. all-purpose flour; 1/2 Tbsp. unsalted butter; 1/4 c. heavy cream; 16 sm strawberries hulled; 2 Tbsp. strawberry jelly; 2 tsp fresh lemon juice; toasted sweetened flaked coconut for garnish

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Ingredientes

3/4 c. all-purpose flour
3 Tbsp. cool unsalted butter cut into bits
1 Tbsp. cool vegetable shortening
1/3 c. sweetened flaked coconut toasted lightly
1/3 c. lowfat milk
3 Tbsp. sugar
1 lrg egg yolk
1/4 tsp vanilla
1 sm ripe banana
2 Tbsp. all-purpose flour
1/2 Tbsp. unsalted butter
1/4 c. heavy cream
16 sm strawberries hulled
2 Tbsp. strawberry jelly
2 tsp fresh lemon juice
Â Â toasted sweetened flaked coconut for garnish

Direcciones

Make the shells:In a large bowl blend together the flour, the butter, the shortening, the coconut, and a healthy pinch of salt till the mix resembles meal. Add in 1 1/2 Tbsp. ice water, toss the mix till the water is incorporated, and form the dough into a ball. Flatten the dough slightly, dust it with flour, and refrigerateit, wrapped in wax paper, for 1 hour. Divide the dough in half and roll out each half 1/8 inch thick on a lightly floured surface. Fit each half into a 4 1/4-inch tartlet pan and roll a rolling pin over the pan edges to trim the excess dough. Prick the shells with a fork and bake them in a preheated 425Â°F. oven for 5 min. Reduce the heat to 375Â°F. and bake the shells for 12 to 15 min more, or possibly till they are golden brown. Transfer the shells to a rack and let them cold.
The shells may be made 1 day in advance and kept in an airtight container.
Make the filling:In a saucepan combine the lowfat milk and 2 Tbsp. of the sugar and bring the mix just to a boil over moderate heat. In a bowl whisk together the yolk, the vanilla, the banana, mashed, the remaining 1 Tbsp. sugar, the flour, and a healthy pinch of salt. Add in half the lowfat milk mix in a stream, whisking, pour the egg mix into the pan, and bring the mix
to a boil, whisking constantly. Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter. Force the custard through
a fine sieve set over a bowl, cover its surface with plastic wrap, and refrigeratethe custard for 2 hrs. The custard may be made 8 hrs in advance and kept covered and chilled. In a bowl beat the cream till it holds soft peaks and fold it gently but thoroughly into the custard.
Divide the filling between the shells and arrange the strawberries decoratively on it. In a small saucepan heat the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze.
Sprinkle the tartlets with the toasted coconut.
Makes 2 tartlets.