(for the custard you will need)
2 cups of whole milk
1/2 cup of sugar
6 large egg yolks
1/3 cup of cornstarch
pinch of salt
pinch or coriander
1 tbsp of Malibu Rum
1 tsp of Pure Vanilla extract
3 1/2 tbsp of cold unsalted butter, cut into small pieces
1 cup of shredded sweetened coconut, toasted
~~~
1 (9-inch) sweet tart shell, baked and cooled
~~~
2 cups of whole milk
1/2 cup of sugar
6 large egg yolks
1/3 cup of cornstarch
pinch of salt
pinch or coriander
1 tbsp of Malibu Rum
1 tsp of Pure Vanilla extract
3 1/2 tbsp of cold unsalted butter, cut into small pieces
1 cup of shredded sweetened coconut, toasted
~~~
1 (9-inch) sweet tart shell, baked and cooled
~~~
(for the topping you will need)
1 cup of cold Heavy Cream
3 tbsp of powdered sugar, sifted
1/2 tsp of Malibu Rum
1/2 tsp of Pure Vanilla extract
Directions: Bring milk to a boil. In a large saucepan, whisk together sugar, yolks, cornstarch, salt and coriander until well blended. Whisk in 1/4 cup of hot milk to temper the yolks, then whisk in the rest of the milk. Continue whisking over medium heat and bring to a boil. Whisk an additional 1 or 2 minutes then remove from heat. Whisk in rum and vanilla and let sit for 5 minutes. Then whisk in the butter, stirring until custard is smooth. Stir in the toasted coconut. Transfer to a container, cover the surface of the custard with plastic wrap and refrigerate until cold. To make the topping, use a stand mixer with whisk attachment or a hand mixer to whip the cream to medium peaks. Add the powdered sugar and beat to firm peaks. Whip in rum and vanilla. To assemble the tart, whisk the custard vigorously to loosen it then scrape into the crust. Spoon the whipped cream over the tart and spread evenly to the edge of the custard. Sprinkle with toasted coconut. Ready to Enjoy!
1 cup of cold Heavy Cream
3 tbsp of powdered sugar, sifted
1/2 tsp of Malibu Rum
1/2 tsp of Pure Vanilla extract
Directions: Bring milk to a boil. In a large saucepan, whisk together sugar, yolks, cornstarch, salt and coriander until well blended. Whisk in 1/4 cup of hot milk to temper the yolks, then whisk in the rest of the milk. Continue whisking over medium heat and bring to a boil. Whisk an additional 1 or 2 minutes then remove from heat. Whisk in rum and vanilla and let sit for 5 minutes. Then whisk in the butter, stirring until custard is smooth. Stir in the toasted coconut. Transfer to a container, cover the surface of the custard with plastic wrap and refrigerate until cold. To make the topping, use a stand mixer with whisk attachment or a hand mixer to whip the cream to medium peaks. Add the powdered sugar and beat to firm peaks. Whip in rum and vanilla. To assemble the tart, whisk the custard vigorously to loosen it then scrape into the crust. Spoon the whipped cream over the tart and spread evenly to the edge of the custard. Sprinkle with toasted coconut. Ready to Enjoy!
Oh my!
~ Chef ~
