On a recent Food Network top 10 bakery show, the most amazing lemon tart, by Macrina Bakery & Cafe in Seattle, was featured. I looked high and low for a recipe and got a computer worm instead. The only place you can find a photo of this amazing work of art tart is on their facebook page. While the worm had my lap top down I went old school… my cookbooks.
Baking with Julia & Home Baking: the artful mix of flour and tradition around the world by Jeffrey Alford & Naomi Duguid are my go-to books for baking. I had never paid attention to the authors names and was excited to recognize Jeffrey & Naomi. Since purchasing this baking book I have collected 3 more of their books. I have attached a link to their Hot Sour Salty Sweet site.
These cookbooks are some of my favorites for the journey they will take you on. Full of global cultures, photos, stories, and divine recipes that are easy to follow and simple to adapt. As you read these books, indulge in the photos, and replicate recipes you will see that we really are not all that different from one another. love, love, love these books.
Back to the recipe… What I found was a recipe for teresa’s coconut custard tarts. EASY with 5 ingredients. What follows is my adaption of this recipe and honestly I don’t think you can go wrong if you fiddle around (soak some yellow/black raisins in water or rum as a start).
coconut custard tarts by Jeffrey Alford & Naomi Duguid adapted by phoebe
makes 12
- 1/2 lb or sheet of store-bought puff pastry, chilled
- 4 large, free-range eggs
- 1 cup sugar in the raw
- 2 T flour (I used whole wheat and it was just fine)
- 1 tsp vanilla extract
- flour to dust
- 3 T shredded, dried coconut
- pinch of salt
prep 12 muffin tin by lightly coating with butter. preheat the oven to 425 degrees
on a lightly dusted work surface, roll out the sheet of puff pastry so that it measures approx 12″x12″ You will want it thin and cut into 12 pieces, to fit into the muffin cups.
my puff pastry looks freckled because I used whole wheat flour
Gently lay each piece into the muffin cup and put the pan into the FREEZER while you complete the next step.
In a medium bowl fitted with a paddle attachment or hand-held mixer, mix the eggs for about a minute on medium speed then gradually add the sugar, mixing for 4 minutes. Add the flour, vanilla, salt, and coconut. Mix for 30 seconds.
Fill the frozen tart shells about two-thirds full and LET STAND for 15 minutes. Optional…just after filling the cups, top with confectioners sugar.
bake for 12 to 15 minutes or until golden brown. These are best enjoyed fresh from the cooling rack or in 2-3 days, otherwise refrigerate. I served mine with a bit of blackberry jam. They would be so pretty with a dusting of confectioners sugar.