Lime-coconut tartlets
Un cupcake de masa quebrada, con un aroma embriagador a mantequilla y coco, está relleno hasta el borde con una crema agridulce de leche condensada y lima. ¿Ya se te hace agua la boca? ¡Si es así, imagina una bola de crema batida esponjosa encima!
Ingredientes · Raciones For 8 pieces
- 200 g plain wheat flour
- 25 g grated coconut
- 40 g powdered sugar
- 1 pinch salt
- 125g butter
- 1 egg yolk
- aroma
- 5 limes
- 3 egg yolks
- 397 g condensed milk
- 300 ml whipping cream
Método · 3 h 25 min
- In a food processor or blender, add the flour, grated coconut, powdered sugar and a pinch of salt and pulse a few times to mix. Add the butter and mix until the consistency of fine crumbs. Add the egg yolk, 1 tablespoon of ice water and the coconut flavoring and pulse a few times to combine into a dough. Turn out and quickly form a roll from the dough with your hands, wrap in cling film and refrigerate for 2 hours.
- Cut the cold dough into 8 equal slices. On a floured work surface, roll each slice into a small flatbread 2–3 mm thick and line 10 cm tartlet tins with them. Cut off the excess edges and place the tartlets and tins in the fridge to cool and firm up again.
- Preheat the oven to 190°C (fan 170°C). Line each tartlet with baking paper and place a weight (e.g. baked beans or dry rice). Place in the preheated oven and bake for 15-20 minutes or until the edges of the tartlets start to turn golden brown. Remove the baking paper and weight and bake for a further 5 minutes or until the centres of the tartlets are golden brown. Remove and leave to cool.
- Reduce the oven temperature to 180°C (fan 160°C). Grate the zest from two limes. Then squeeze the juice from all the limes you will use for the filling, you should get 150 ml. Put the egg yolks and zest in a bowl and beat with an electric mixer on high speed for half a minute. Reduce the mixer to medium speed and, while whisking constantly, add the condensed milk and beat until the mixture thickens.
- Pour the mixture into the shells and bake for 10–15 minutes until the edges of the filling are set but the center is still a little jiggly. Let cool to room temperature. Remove from the shells.
- To finish, whip the cream slowly and on low speed. Using two spoons, shape the nocchi and carefully place on each tartlet. Sprinkle with freshly grated lime zest. Recipe and photos taken from Olive Magazine.
A shortcrust pastry cupcake, intoxicatingly scented with butter and coconut, is filled to the brim with a sweet and sour filling of condensed milk and lime. Are you salivating yet? In that case, imagine a scoop of fluffy whipped cream on top!