For the dough:
- 250 g flour
- 150 g softened butter (at room temperature)
For the filling:
- 2 egg yolks
- 40 g flour
- 25 g sugar
- 2 tablespoons of cornflour
- 25 cl of milk
- 1 split vanilla pod and scrape
- 15 cl of whipping cream
- 2 tablespoons of grated coconut
- 2 tablespoons of strawberry jam
We begin by preparing the dough : Put the flour and butter in a bowl and mix by hand until the flour and butter is well blended. Make a ball and keep cool thirty minutes.
In the meantime prepare the filling :
Whisk the egg yolks with the sugar until they turn white. Mix flour with cornstarch and stir in egg yolks and mix.
Boil the milk with the vanilla pod in half and the vanilla seeds extracted. Carefully pour the milk over the egg mixture while continuing to whisk. Return to saucepan and continue mixing on medium heat. Do not hesitate to add a little milk if the mixture seems too thick. Remove from heat when the mixture begins to harden. Leave aside the time the mixture cools
Preheat oven to 180°
Roll out dough and cut with the aid of a bowl discs bigger than the tartlet’s molds. Put the dough into the molds and press down until dough clings well and cook for 20 minutes. When it’s golden put out of the oven and leave to cool.
Whip the cream and mix with pastry cream with electric mixer. Keep cold.
Once the tart shells are cold filled with cream. Sprinkle with grated coconut and put in the center a drop of strawberry jam.