11 Aug 2009

Winter Strawberries: Coconut strawberries petit tarts

This weekend, going by the market, I saw some very beautiful strawberries. Although, in winter they are growing under glasshouse, they look very nice. Maybe not so sweet as summer strawberries, but good. And I remember the strawberry pie that used to buy in Sao Paulo. So, tempted by memories I bought a half kilo. At home I started to make a pie crust, but halfway through I thought it best to change the size. I like small and individual servings. This very impressive looking treat will have all your guests begging for the recipe. For the fill I made a coconut cream instead traditional crème patissiere. In fact was a very good combination. Dedicate to my dad, who was in Brazil and this past Sunday, was father’s day there coconut strawberry petit tart


  • 2 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup butter
  • 2 teaspoons icing sugar
  • 1 egg yolk
  • ice water


  • 395 g sweet condensed milk
  • 395 g coconut milk
  • 2 tablespoon corn starch
  • 2 eggs yolk batten


  • 400g washed strawberries
  • 100g strawberries jam
  • 2 teaspoon water

With a food processor: Pulse together flour and salt. Cut butter into small pieces and add to the flour mixture, pulsing, until the mixture resembles crumbs. Add sugar, egg yolk, and 3 tablespoons ice water, and process until dough forms a ball. If the dough is not holding together, add additional ice water, one tablespoon at a time. Turn onto a lightly floured counter and knead lightly until smooth.. Make a ball. Flatten ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 30 minutes. Dough may be stored, frozen, up to 1 month. For the filling Place the condensed milk and coconut milk in a saucepan and bring to boil over medium high heat. Meanwhile, whisk the yolks in a medium sized bowl . Add the corn starch and whisk thoroughly. Pour in the hot milk gradually and whisk for 10 seconds, before pouring the whole lot back into the saucepan. Simmer on medium high heat for 5 minutes, continuously whisking, or until thick. Place a sheet of baking paper or plastic wrap directly onto the surface of the creme, and leave at room temperature to cool. Preheat the oven to 200°C/400°F Roll out the pastry on a lightly floured surface and use to line 6 individual flan tins Line with baking parchment and fill with baking beans, cook for 10 minutes then remove the beans and paper and return to the oven for 5 minutes. Allow to cool. Peel away the greaseproof paper from the custard, beat well then divide between the pastry cases, smoothing the top with the back of a spoon. Arrange the sliced strawberries over the top of each tart. Gently warm the jam over a low heat with 2 tbsp boiling water until you have smooth syrup. Cool for 10 minutes then drizzle or brush over the strawberries

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MeetaK said...

sylivia i really love he flavors in this tart. they look so pretty.

Chef Fresco said...

Beautiful dessert! love this recipe!

Erica said...

Wow! I love the filling! I have to make this recipe next week.

Simplemente delicioso!!!!

Erica said...

Wow! I love the filling! I have to make this recipe next week.

Simplemente delicioso!!!!

Sophie said...

El pastel está deliciosa!!!

Me trae 2 pasteles, por favor!!

Anh said...

So beautiful, Sylvia!

lisaiscooking said...

The coconut cream filling sounds wonderful! I like the individual-sized tarts. They look great!

chocolatecup said...

ohmy!!! your pics are lovely and i really love the cup of yours in the last pic!

Nina Timm said...

Oh my word, your little cakes are too beautiful and your photography is stunning!!!

Anonymous said...

They look absolutely delicious!
Very good job!

Fahrenheit 350° said...

Those photos are stunning! I am impressed!

Heidi said...

Such beautiful photography and precious looking tarts :)


WOWH! The pictures are getting more and more beautiful! Your blog is really candy for the eye!!

The tart looks very yummy! Definitely something I have to make!


Ginny said...

Beautiful! Looks so delicious!