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Ингредиенты
- 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
Инструкции
- 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 425°F. oven for 5 min. Reduce the heat to 375°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.
