Berries and custard in coconut shell
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Berries and custard in coconut shell
  Berries    Custard    Coconut    Cakes  
Last updated 6/12/2012 1:08:25 AM. Recipe ID 34882. Report a problem with this recipe.
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      Title: Berries and custard in coconut shell
 Categories: Cakes, Fruits
      Yield: 10 Servings
MMMMM-----------------------COCONUT PASTRY----------------------------
    3/4 c  Cocount; shredded
      6 tb Butter
      2 tb Sugar
      1    Egg yolk;large

MMMMM-------------------LEMON CUSTARD FILLING------------------------
      1    Lemon; large
      6 tb Butter
    1/3 c  Sugar
      1 tb Cornstarch
      1 c  Heavy or whipping cream
  2 1/2 pt Raspberries*
      1 pt Blueberries
  Prepare Coconut Pastry: into medium bowl, measure flour, coconut,
  butter, sugar and wgg yolk. With fingertips, mix just until blended.
  Press dough into bottom and up sides of 10" tart pan with removable
  bottom. With fork, prick tart shell in many places to prevent puffing
  and shrinking during baking. Preheat oven to 350F. Line tart shell
  with foil. Bake 10 minutes. Reove foil, prick dough again. Bake tart
  shell 10-15 minutes longet till golden (if pastry puffs up, press it
  down gently with spoon.) Cool tart shell in pan on wire rack. While
  tart shell is baking, prepare Lemon Custard Filling: from lemon,
  grate 1 tsp peel and squeeze 2 Tbsp juice; set aside. In heavy 2 qt
  saucepan over medium-low heat, heat butter, sugar and cornstarch,
  stirring constantly, until mixture thickens and boils; boil 1 minute.
  In small bowl with fork, beat egg yolks; stir in small amount of hot
  sugar mixture in pan, stirring rapidly to prevent lumping. Cook,
  stirring constantly, until mixture thickens and coats spoon well,
  about 1 minute (mixture should be about 170F - 175F). Remove saucepan
  from heat. Stir lemon peel and lemon juice into custard, cover
  custard and refrigerate till very cold, about 1 hour. In small bowl,
  with mixer at medium heat, beat heavy or whipping cream till soft
  peaks form. With rubber spatula, or wire whisk, fold whipped cream
  into custard. Evenly spoon Lemon Custard filling into cooled tart
  shell. Arrange raspberries and blueberries around tart in circular
  pattern. Refrigerate 1 hour or till custard sets.
  * Use different fruits and berries to match the different seasons.
  Bananas and oranges in the winter, pineapple and papaya in the
  spring, apricots and cherries in the summer and grapes and pears in
  the fall. Dice or slice fruit as needed for best looking presentation
  and easy serving.

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Recipe ID 34882 (Apr 03, 2005)

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