Baked coconut Tarts
Transfer pans to wire rack and let cool for 30 minutes. Decorate top of each tart with 1 Tbsp. coconut flakes and serve. The tarts can be stored in sealed container at room temperature for up to 2 days.
1 stick unsalted butter, softened
1/2 cup sugar
2/3 cup unsweetened grated coconut
1/2 t. pure vanilla extract
1 t. dark rum
Put butter in heatproof bowl. Set bowl over pan of gently simmering water until butter is melted. Remove bowl from pan. Whisk sugar into bowl of melted butter. Add eggs, one at a time, whisking them constantly so they don't become cooked. Whisk until mixture is well blended. Mix in coconut, vanilla extract and rum. Cover bowl with plastic wrap and refrigerate for at least 30 minutes before using. The coconut cream can be kept tightly covered in refrigerator for up to two days. You can use toasted coconut for a nuttier flavor, but stick to unsweetened grated coconut for recipes with other dominant flavors. Makes 2 1/2 cups.
2 sticks very cold unsalted butter, cut into cubes (8 oz)
1/4 cup powdered sugar
1 T. cold water
1/2 t. salt
2 1/2 cups flour
Put butter and powdered sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes. Add egg, water, and salt and pulse for another two minutes, until mixture is smooth. Add flour gradually. Pulse for another minute, until mixture forms dough. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for at least one hour before use. Well wrapped, this dough can be stored in freezer for up to two months and thawed in refrigerator.
This is a great dough for any pie. It is especially important not to overwork the dough while preparing it. Make sure that all your ingredients are cold and turn off the food processor after each step.