The tart shells are made with pre-made dough. They are baked at 300 for 13 min. It is filled with coconut pastry cream and top with a mountain of whipped crea. Toasted coconut is sprinkled on top for extra flavor. It is served with a brandy snap, lychees, raspberries and a mint leaf.
coconut pastry cream:
16 ea whole egg
8oz whole yolks
1lb sugar
6oz flour
6oz cornstarch
6oz malibu rum
32oz coco fiesta
1qt half and half
56oz coconut milk
16 ea whole egg
8oz whole yolks
1lb sugar
6oz flour
6oz cornstarch
6oz malibu rum
32oz coco fiesta
1qt half and half
56oz coconut milk
The coconut and half and half is heated to a boil. The eggs are whisked together with the dry ingredients.
then the egg mixture is tempered in with the heated milk. it is heated to the right consistancy
Brandy snaps:
1 lb butter
14oz cake flour
14oz corn syrup
14oz sugar
4 oz Coconut
The butter is melted, sugar and corn syrup added it. Then the flour is whisked in. The shredded coconut is stired in. The batter is piped out in long strips on a sheet tray 4x6. baked at 300 for 15 min. They are then rolled up like cigars.
The lychees come in a can. The liquid is drained and turned into a sauce by heating and adding cornstarch. The lychees are added back into the sauce.
