Getting excited. My sis-in-law is already in Japan and we’re gonna meet up with her when we get in on Monday. All her gorg Insta pics are making me very excited!
What make good souvenirs?? For me, I love getting Asian treats, stationary, Hello Kitty stuff…but that’s me…anyone have good souvenir ideas??
Coconut Cream Cups
Makes about 24 tartlets in a mini muffin pan
- 1/2 cup butter, room temp.
- 1/3 cup + 1 Tbsp granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1-3/4 cups all-purpose flour
- 1/3 cup almond meal
- 1/2 can unsweetened coconut milk
- 1/4 cup + 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- pinch kosher salt
- 2 egg yolks
- 1 Tbsp corn starch
- 1 Tbsp unsalted butter
- 1/2 cup sweetened coconut flakes
- heavy cream, whipped and sweetened for topping
For crust: In a stand mixer fitted with the paddle, beat together the butter and sugar until light and creamy, Add vanilla and egg and beat to combine. Then add the almond flour and all-purpose flour and mix until it just comes together.
Gather the dough into a disc shape and cover with plastic wrap. Let chill in the fridge for at least an hour.
Using powdered sugar to dust your surface and hands, roll out the dough to about an 1/8 inch thickness. Use a large biscuit cutter to cut out circles and place them into your muffin wells, pressing the dough in to fit and cutting off any excess at the top.
Prick the bottoms of the tartlet shells well with a fork so that they won’t become misshapen while baking, and place the pan in the fridge again to chill for 30 minutes.
Preheat the oven to 350F. Bake the tartlet shells for 8-10 minutes until golden brown. Let cool completely.
For the filling:
Mix together the coconut milk, sugar, salt and vanilla in a small saucepan and place over medium heat.
While it is heating up, mix together your egg yolks and corn starch in a small bowl. When the coconut milk becomes hot, take about a 1/4 cup and gradually pour it into the egg yolks to temper them, whisking vigorously. Then pour that back into the coconut milk mixture. Turn the heat up to med-high and stir continuously for 3 minutes until hot and bubbly. Then melt in the butter. Once melted, remove from heat and stir in the coconut flakes.
Pour the coconut cream into a shallow clean bowl to let cool. Once almost room temperature, cover with plastic wrap, pressing it directly onto the surface of the cream, and chill in the fridge for at least one hour.
Spoon the coconut cream into your tartlet shells, then pipe whipped cream on top. Garnish with coconut flakes if desired. Refrigerate if not eating right away.