I don’t know about anyone else, but I am SICK OF WINTER. The husband and I leave for our 1 year anniversary trip in two 2 weeks, and it cannot come soon enough. Give me that sunshine! That pina colada! That ocean breeze!!!!
I figured if I can’t be in the tropical paradise yet, I might as well bake something tropical. I present to you: Ginger & Coconut Rum Cream Tarts. Ginger reminds me of our honeymoon in Thailand, coconut reminds me of those yummy pina coladas, and rum because…well RUM.
I tried my hand at a pate sucree dough for these tarts. This type of dough is French in style and is richer than normal pie dough because it contains egg yolk. Apparently, it’s traditionally made straight on the counter by mounding up the flour, then making a dip in the center to add the yolks, working with your fingertips to incorporate more of the flour. I honestly could not be bothered with this after a long day at work, so I used the food processor. Worked like a dream.
The recipe makes enough for a 9 inch tart, 12 muffin sized tarts, or 24 mini muffin-sized tarts.
PATE SUCREE DOUGH
1 1/3 cups all-purpose flour
1/3 cup confectioner’s sugar
7 tablespoons butter, diced
2 egg yolks
Add the flour, confectioner’s sugar, and butter to the food processor (or mixing bowl) until you have fine crumbs. Add the egg yolks and mix together to form a soft ball. Wrap in plastic wrap and chill for 15 minutes before using.
Roll the dough out thinly on a lightly floured surface, then use a 4″ round cookie cutter to press out circles. Press these into a greased 12-cup muffin tin. Prick the bottoms of each tart 2-3 times with a fork, then pop in the fridge to chill for 15 minutes.
Bake the tarts blind for 5 minutes at 375F. Remove the paper and weights and cook for another 2-3 minutes. Remove from the oven and reduce the temperature to 350F.
GINGER FILLING
2 tablespoons butter
1/2 cup firmly packed light brown sugar
1/2 cup light corn syrup
3 eggs, beaten
1 teaspoon ground ginger
4 teaspoons candied/crystallized ginger, chopped
Add the butter, sugar, and syrup to a small saucepan and heat gently until the butter has just melted, take off heat and let cool slightly. Beat in eggs, then the ground and chopped ginger. Spoon into the tart shells and bake for 12-15 minutes. Let cool in pans- don’t worry- the filling will sink and firm up as it cools.
TIP: I transferred my filling to a an easy-pour measuring cup for an easier fill.
Loosen the tarts with a knife, lift out of the pan, and put on a wire rack, if still warm (a plate if cold).
COCONUT RUM CREAM
1 1/4 cups heavy cream
2 tablespoons confectioner’s sugar
1/4 cup white rum or coconut rum
1/4 cup dried flaked coconut, plus extra for decoration
Make the cream by whipping together the cream and confectioners sugar until it forms soft peaks. Fold in the rum and coconut. I only had coconut rum on hand (I think it works better in this recipe actually!). Ensure the tarts are completely cooled before spooning over the top of each.
TIP: To get the cream onto the top of the tarts, I transferred it to a piping bag with a wide hole cut off the tip. This allowed me to be neater than I would if I used a spoon.
GARNISH
1 banana
1 lime, rind and juice
Peel and slice the banana, then toss with the lime juice. Arrange slices at angles in the cream and sprinkle with lime rind and extra flaked coconut.
Yep. If I close my eyes, I’m on the beach. Kind of. Bon Voyage!!