Coconut Flan Tart With Kiwi Relish Recipes

COCONUT FLAN TART WITH KIWI RELISH

Steps:

• For the crusts: Sift the flour and salt into the bowl of a food processor. Add the butter and pulse while drizzling enough of the ice water through the feed tube to allow the dough to come together. Divide the pastry into 6 disks, cover, and let rest in the refrigerator for 30 minutes.
• Preheat oven to 375 degrees F.
• Butter 6 (4 to 5-inch) flan pans with removable bottoms. Roll each disk of dough out 1 at a time on a lightly floured surface and place in pans. Line the base of each pastry shell with parchment paper and top with pastry weights. Blind bake for 25 minutes. Remove the weights and parchment and prick the base of the pastry to prevent bubbling. Place back in the oven for another 5 minutes to allow the base of the pie shell to dry out. Remove from oven and let cool. Reduce oven temperature to 325 degrees F.
• For the filling: While the par-baked crusts are cooling, heat the coconut milk over medium heat in a small saucepan. Stir in the sugar and salt until dissolved. Make a slurry by gradually whisking 2 tablespoons water into a separate small bowl containing the starch. Then gradually whisk the slurry into the pot of coconut mixture. Reduce heat to low to let the flavors integrate and to thicken.
• Fill the pastry shells 3/4 full with even amounts of the coconut filling. Place on a foil-lined baking sheet to catch drips, and bake until a knife inserted in the center comes out clean, about 35 to 45 minutes. Remove from oven and allow to cool completely.
• Serve at room temperature or chilled, topped with diced kiwi.

CARAMEL COCONUT FLAN: QUESILLO

Steps:

• Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.
• (Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.)
• Make the flan: Preheat the oven to 325 degrees F.
• In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the tuna cans.
• Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
• When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.

MANCHESTER TART

Steps:

• If you are making your own pastry dough, aerate the flour by sifting it together with the salt and sugar into a large bowl. Add butter in pieces and rub it in with your fingertips until you reach a texture similar to fine bread crumbs. (Try to keep your hands cool). Add cold water gradually, mixing only enough water as you need to make the dough form. Form the dough into a disk (for ease of handling), and place it in a bowl covered with plastic or a clean damp towel, and allow to rest in the refrigerator for 30 minutes. When rested, roll the pastry out onto a lightly floured surface with a rolling pin, to a thickness of about 1/8-inch and line a well buttered 9 1/2-inch flan pan with a removable bottom. Trim away any excess pastry hanging over the edge of the pan. Place pastry shell into the refrigerator for about 30 minutes.
• Preheat the oven to 375 degrees F.
• Line the base of the chilled pastry shell with parchment paper. Then fill with ceramic pastry weights (or dried beans) and place on a baking tray in the oven and partially bake ("blind bake") for 25 minutes. Remove the weights/beans, prick the base of pastry to prevent bubbling-up of base, and return to the oven for a further 5 minutes to dry out the base. Remove pastry shell from oven and allow to cool. Also allow oven to cool to 350 degrees F.
• While the pastry shell is cooling, prepare the sponge cake batter:
• Heat the milk over low heat. Add the butter and let it melt into the milk. Set the pot aside temporarily. Beat the sugar and eggs in a large bowl with an electric beater until it is about triple in volume and is the consistency of soft whipped cream. Return the pot with the milk to the stovetop and heat until hot. Sift cake flour and baking powder together several times to aerate. Sift the 1/3 of the flour and baking powder into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining third of the flour mixture, folding together after the addition of each third. Then, add the hot milk and butter all at once and fold in.
• For the filling and topping: Preheat the oven to 350 degrees F.
• Spread the jam over the base of the cooled pastry shell and pour the cake batter over the top of the layer of jam. Then sprinkle the surface of the cake batter with coconut. Bake in oven for 20 to 25 minutes until the surface springs back when touched and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Then while wearing oven mitts, push base of tin upwards from bottom to release tart from sides of pan. You may want to use a spatula to also slide the tart off the base onto your serving plate; however, if it starts to break apart, the nearly invisible base of the flan pan enables you to use it for service with little consequence to your presentation.