Tourment d'Amour
"Agony of Love" Coconut Tart
Caribbean Treat
Pie Crust
Preparation:
Make two 9-inch single-crust pies. Line crusts with a double thickness of aluminum foil. Bake at 450ºF for 8 to 10 minutes. Remove foil and bake 3 to 4 minutes more, until crusts are lightly browned and crisp. Set aside to cool.
Coconut Jam
Ingredients:
1/2 cup sugar
1/3 cup tap or coconut water
1 1/2 cup shredded coconut
1 tbs vanilla extract
Preparation:
Measure tap or coconut water and sugar into a saucepan. Bring to a boil, stirring constantly. Stir in coconut and vanilla extract. Set aside to cool.
Custard Filling
Ingredients:
4 eggs
1/2 cup sugar
1/8 tbs salt
2 1/2 cups milk
1 tbs vanilla extract
1 tbs rum extract
Preparation:
Crack eggs into a saucepan. Whisk in sugar and salt. Over medium heat, pour in milk, whisking continuously, until mixture nearly comes to a boil and thickens. Remove saucepan from heat. Stir in vanilla and rum extracts. Pour the custard into a small bowl. Cover the top with clear plastic wrap so that a skin will not form on the top. Cool in the refrigerator.
Cake Topping
Ingredients:
3 eggs yolks
1/2 Tbs orange peel
4 Tbs orange juice
1/2 tbs vanilla extract
1/2 cup sugar
1/2 cup plus 2 tbs flour
1/2 tbs ground cinnamon
1/4 tbs ground nutmeg
3 egg whites
1/4 tbs cream of tartar
1/4 cup sugar
Preparation:
Beat egg yolks with electric mixture on high speed for 3 minutes, or until thick and lemon-colored. Add orange peel, orange juice and vanilla extract. Beat on low speed until combined. Gradually beat in 1/2 cup sugar. On medium speed continue to beat the mixture until slightly thickened and double in volume -- about 5 minutes. Sprinkle 2 tablespoon of the flour over egg yolk mixture. Fold in until combined. Repeat with remaining flour. Stir in cinnamon and nutmeg. Set egg yolk mixture aside. In a separate bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually add 1/4 cup sugar, beating on high speed until stiff peaks form, Fold 1/2 cup of the beaten egg white mixture into the egg olk mixture into the remaining egg white mixture.
To assemble:
Spoon equal amounts of coconut jam in the bottom of each pastry crust. Pour custard equally over top. Spoon over cake topping taking care to smooth topping, taking care to smooth topping to the lip of the crust, completely covering the custard underneath. Bake at 325ºF for 30 to 35 minutes, until cake topping is lightly browned.
Make 2 tarts
Courtesy of L'Auberge les Petites Saintes aux Anacardies, Terre-de-Haut, and Iies des Saintes.
