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

Ingredients 2 cups flour 1/2 teaspoon salt 2/3 cup butter 2 teaspoons icing sugar 1 egg yolk ice water Filling 395 g sweet condensed milk 395 g coconut milk 2 tablespoon corn starch 2 eggs yolk batten Topping 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