Thursday, November 5, 2009

Coconut Jam Tarts for Jim

I don't very often get requests for specific foods from my husband.  He isn't picky, and generally likes everything I make. I am in charge of our menu, from groceries to table, which is perfectly fine by me.  As I have mentioned before, I don't make very many things twice, unless they are requested.  So, when Jim does ask for something specific, I am all over it. He is worth it. He lets me cook to my hearts content, and eats everything I cook.So when I can spoil him, I do.  Like the other day, when he bit into a coconut tart from a bakery not far from us, and said, “oh, you so need to make these!”  He even had some pretty specific requests to go with it…more jam, a bit more gooey, like that tart but better!  Coconut tarts he asked for, coconut tarts he would get! So, to my trusty computer I went.  Tons of recipes exist for these kind of tarts, but they all seemed to be too firm, and too chintzy with the jam.   So, I read a few, got some ideas, and set off on my own to create what he was asking for. 
The tart that came out of my oven are sublime, the coconut and raspberry are in perfect harmony with the flaky pastry. I think I succeeded. I cannot wait for him to get home tonight.  My guess is he will swoon, they are that good.  I really hope they last till he gets here…

One small suggestion… let them cool a wee bit more than I did before you test the first one, my tongue feels a bit burnt, but it was soooo worth it!  If your tart tin is bigger, adjust your squares of pastry accordingly, mine measures about 2 ¾ “ across.

Jim's Coconut Jam Tarts

(Makes 12 tarts )
¼ of perfect pastry recipe, chilled
(recipe for pastry is included in my very first post, after the pear tart recipe)

Raspberry jam – 2 tsp ish per tart shell
(pick your favourite if raspberry doesn't do it for you, just don't be chintzy!)
1/2 stick butter (1/4 cup)
1/4 cup superfine granulated sugar
1 egg, beaten
1 cup shredded unsweetened coconut

Roll the chilled  pastry quite thin, you will need to  cut 12- 4”squares(I cut them square because I like my tarts to look homemade, not like they just came from a container at the grocery store-- if you prefer circles, use them)  from it, and you should have a bit left over. Try and get it big enough the first time to get most of your squares cut without having to re-roll.  The less you work with your pastry, the more tender and flakier it will be.  

Fold each square into the tart tin, and  let them hang out in the fridge to keep cold while you prepare the coconut mixture.

 Cream the butter and sugar together with a hand mixer until pale and fluffy, about 2 minutes.

Add the egg and beat well for another minute. 
Fold in the coconut with a rubber spatula until it is mixed in well.

Remove your tart shells from the fridge, and spoon the jam into the each shell.
Top with the coconut mixture.

Bake in the oven at 375degrees F for 15 minutes until golden and firm to the touch.   Let them hang out in the pan on a wire rack for about 5 minutes, so the pastry firms up a bit. It will be easier to get them out. 

Let cool on a wire rack, and try not to swoon when you taste them, I dare you!

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