MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TART CUPS
Ingredients
1 recipe Classic Tart Dough (page 135)
Pastry Cream
2 cups coconut milk
ВЅ cup palm sugar
1 pinch salt
ВЅ vanilla bean, halved lengthwise, seeds removed and reserved
5 large egg yolks
3 tablespoons tapioca flour
4 tablespoons coconut oil, cut into ВЅ-inch pieces and chilled
Fruit
3 quarts strawberries, hulled and sorted by height
ВЅ cup strawberry jam (See Fruit Jam recipe)
Preparation
1.В В Bring the coconut milk, 6 tablespoons of the palm sugar, salt, vanilla bean, and vanilla seeds to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
2.В В As the coconut milk mixture begins to simmer, whisk the egg yolks, tapioca flour, and remaining two tablespoons palm sugar together in a medium bowl until smooth. Slowly whisk about 1 cup of the simmering coconut mixture into the yolks to temper, and then slowly whisk the tempered yolks back into the simmering saucepan. Reduce the heat to medium and cook, whisking vigorously, until the mixture is thickened and a few bubbles burst on the surface (about 30 seconds).
3.В В Remove from heat. Discard the vanilla bean and stir the coconut oil into the mixture. Transfer to a medium bowl, lay a sheet of plastic wrap directly on the surface, and refrigerate the pastry cream until chilled and firm (about three hours).
4.В В Roll the tart dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press into individual fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
5.В В Adjust an oven rack to the middle position and preheat the oven to 375В°F. Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking.
6.В В Transfer the baking sheet to a wire rack and allow the tart shell to cool completely on the baking sheet (about one hour).
7.В В Spread the chilled pastry cream evenly over the bottom of the cooled tart shell. Starting in the center with the largest strawberries, arrange the fruit in tight, concentric circles over the tart. Quarter the remaining strawberries and use them to fill gaps, or cut thirteen individual strawberries into fan shapes and place one on each mini-tart.
8.В В Melt the fruit jam in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using a pastry brush, dab the melted fruit jam over the fruit. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and pan bottom, and carefully slide the tart onto a serving platter or cutting board. For mini-tarts, gently remove them from their cups and place on a serving platter.
