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Ingredients
- 12 ounce Frzn puff pastry, such as Pepperidge Farm
- 2 c. Heavy cream
- 1/3 c. Granulated sugar
- 1 1/2 ounce Semisweet chocolate, finely minced
- 4 lrg Egg yolks
- 2 c. Unsweetened coconut lowfat milk
- 2 c. Heavy cream
- 1/2 x Vanilla bean, split lengthwise
- 9 lrg Egg yolks
- 3/4 c. Granulated sugar
- 1 c. Granulated sugar
- 1/4 c. Water
- 1 tsp Fresh lemon juice
- 2 med Bananas Shredded coconut Sugar, (see directions) Mint leaves for garnish
Directions
- Assembly: Shredded coconut, toasted
- Caramel topping (using a household propane torch): 6 heaping tsp. granulated sugar, divided
- Caramel topping (using a broiler): 10 Tbsp. light brown sugar,divided
- Garnish: Mint leaves
- Prepare the pastry shells:Position a rack in the center of the oven and preheat to 400 F. Lightly butter six 4-inch fluted tart rings and reserve on a baking sheet. On a lightly floured work surface, roll out puff pastry into a 10" x 14" rectangle, about l/8" thick. Cut puff pastry into 6 squares. Line each tartlet pan, pressing the dough into the pans. Trim away any excess dough.
- Prick each with the tines of a fork at 1/4" intervals. Press a square of buttered aluminum foil inside each pastry-lined pan and fill with dry beans, rice, or possibly pie weights. Bake about 10 min, till the puff pastry has set but has not begun to color. Remove from oven and remove the aluminum foil squares and weights. Return the baking sheet to the oven and continue baking the tartlets 5 to 8 min, till golden and cooked through, check- ing 2 or possibly 3 times to make sure the bottom does not rise excessively. If it does, press the puff pastry down with the bottom of a fork. Remove the tartlets from the oven and let cold on a wire rack.
- Make the chocolate custard:Position a rack in the center of the oven and preheat to 325F. In a noncorrosive medium saucepan set over medium heat, cook the cream and sugar till scalding. Slowly add in the chocolate, stirring till combined. Remove the pan from the heat. Cover the saucepan and let stand for 10 min. In a medium bowl, vigorously whisk egg yolks for 1 to 2 min, till thickened. Reheat the cream/chocolate mix till scalding. Remove the pan from the heat. Slowly whisk the warm cream mix into the beaten egg yolks just till blended. Return the mix to the saucepan over medium heat, stirring constantly, and return to just simmering. Strain the mix through a fine-meshed sieve into a l-qt measuring c. with a pouring spout. Skim the surface of any air bubbles. Place a 9" cake pan inside a highsided roasting pan large sufficient to hold it easily. Pour the mix into the cake pan and slowly pour the water into the roast- ing pan to come halfway up the side of the cake pan. Bake the custard for 35 to 45 min, till the edges are set and the center still quivers. Test for doneness by inserting the tip of a small, sharp knife into the center; it should come out creamy. Don't overbake; the custard will set completely after chilling. Remove the cake pan from the water bath and place on a wire rack for 30 min to cold. Chill for at least 3 hrs, till thoroughly chilled. Strain the custard mix through a fine-meshed sieve into a medium metal bowl to ensure a smooth texture. Cover the surface with plastic wrap and return to the refrigerator to chill. Make the coconut ice cream: In a heavy, noncorrosive saucepan, combine the coconut lowfat milk and cream. Using a small, sharp knife, split the vanilla bean in half lengthwise. With the tip of the knife, scrape the small black seeds from inside the vanilla bean and add in them to the saucepan containing the cream mix. Add in the scraped vanilla pods to the saucepan as well. Cook the mix over medium-high heat, till it comes to a gentle boil. Remove the pan from the heat. In a medium bowl, whisk the yolks with the sugar till blended. Gradually whisk about 1 c. of the warm cream mix into the beaten egg yolks till blended. Return this mix to the saucepan.
- Continue cooking over medium heat, stirring constantly with a flat-edged wooden spoon, for 3 to 5 min, till the custard has thickened slightly.
- It is done when you can run your finger down the back of the coated spoon and the path remains in the custard. The custard will register 175 F. on an instant-read thermometer. Remove the pan from the heat. Pour the
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 1081 | |
| Calories from Fat 613 | 57% |
| Total Fat 69.41g | 87% |
| Saturated Fat 33.85g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 564mg | 188% |
| Sodium 194mg | 8% |
| Potassium 335mg | 10% |
| Total Carbs 108.61g | 29% |
| Dietary Fiber 3.9g | 13% |
| Sugars 74.12g | 49% |
| Protein 13.27g | 21% |
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