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Tartellette con crema al cocco e frutti di bosco
Sweet and refreshing tarts for a sunny day!

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Tartellette con crema al cocco e frutti di bosco

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Ingredients

Adjust Servings:
For the dough:
300 g Semolina flour
150 g Butter cut in cubes
130 g Icing sugar
30 g Cocoa powder
3 Egg yolks
a pinch of Salt
For the pastry cream:
200 ml Whole milk
200 ml Coconut milk
100 ml Cream
4 Egg yolks
100 g Caster sugar
30 g Semolina flour
1/2 Vanilla pod
For the decoration:
Forest fruits
Mint leaves
Cuisine:

Ingredients

  • For the dough:

  • For the pastry cream:

  • For the decoration:

Directions

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Tarts with a base of cocoa, coconut cream and berry fruit to serve as a simple and sophisticated snack or dessert.

To prepare the tarts with coconut cream and berries, first prepare the cocoa pastry dough. In a bowl, work the flour together with the salt and butter, cut into cubes. When you get a flaky mixture add the icing sugar, cocoa and yolks. Continue to knead until everything is combined.

Transfer the dough to a work surface, flatten it into a rectangle and wrap it in the cling film. Place it in the refrigerator for 30 minutes. Take the dough pastry from the fridge and lay it out with the rolling pin on a floured work surface and bring it to a thickness of 5 mm. Use it to coat 8 tart molds (8 cm diameter).

In each tart place a square of baking paper and dried beans. Bake in the oven at 180°C for 15 minutes, then discard the paper and weights and bake again for another 5 minutes. Take them out and let them cool.

Now proceed with the coconut cream. Pour whole milk and coconut into a saucepan. Place the pan on the fire and let it reach the boiling point, add the seeds of the vanilla pod. In a second saucepan, use a whisk to combine the yolks and the sugar. Add the flour and continue stirring until it is mixed.

Pour the filtered hot milk a little at a time, while stirring. Place it on the fire and bring it back to the boil, continuing to stir for a couple of minutes. Pour the cream into a bowl and let it cool by turning it from time to time. Transfer to a bowl and cover with the cling film.

Fill the tarts with the coconut cream and place them in the refrigerator until serving. Decorate with berries and mint leaves.

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