Serve these delicious Coconut Cream Tartlets with Italian Meringue as a welcome sweet treat at your next tea party.
Coconut Cream Tartlets with Italian Meringue
- 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
- 1½ tablespoons unsalted butter
- 1¼ cups plus 2 tablespoons granulated sugar, divided
- 2 tablespoons all-purpose flour
- ¼ teaspoon cornstarch
- ¼ teaspoon salt
- 1 cup whole milk
- 2 large egg yolks
- 1 cup sweetened shredded coconut, toasted
- 1 teaspoon vanilla extract, divided
- 3 tablespoons water
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- Preheat oven to 450°. Spray 12 (2½-inch) fluted tartlet pans with cooking spray.
- On a lightly floured surface, unfold piecrust dough. Using a 3¼-inch round cutter, cut 12 rounds from dough. Transfer dough rounds to prepared tartlet pans. Using wide end of a chopstick, gently press dough rounds into indentations in sides of pans. (See Tartlet Crust How-tos on page 125.) Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan. Place tartlet pans on a rimmed baking sheet. Refrigerate for 20 minutes.
- Bake until tartlet shells are lightly browned, 7 to 9 minutes. Let cool in pans on a wire rack before carefully removing tartlets shells from pans.
- In a medium saucepan, melt butter over medium heat. Add ¾ cup sugar, flour, cornstarch, and salt, stirring to combine. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Cook for 2 minutes more, stirring constantly. Remove from heat.
- In a small bowl, whisk together egg yolks and a small amount of hot mixture to temper. Pour egg yolk mixture into saucepan, whisking constantly. Bring to a gentle boil. Cook for 2 minutes more, stirring constantly. Remove from heat. Stir in coconut and ½ teaspoon vanilla extract. Let cool for 15 minutes, stirring occasionally.
- Divide pudding among tartlet shells. Cover with plastic wrap, pressing wrap against surface of pudding. Refrigerate until completely chilled, at east 1 hour.
- In a small saucepan, cook together remaining ½ cup plus 2 tablespoons sugar and 3 tablespoons water over high heat until an instant-read thermometer registers 240°.
- In the bowl of a stand mixer fitted with the whisk attachment, beat together egg whites and cream of tartar at medium speed until soft peaks form. With mixer running, slowly pour hot sugar syrup into egg white mixture. Increase mixer speed to high, and beat until bowl is cool to the touch, approximately 4 minutes. Add remaining ½ teaspoon vanilla extract, beating just until incorporated.
- Transfer meringue to a piping bag fitted with a petal tip (Wilton #104). Remove plastic wrap from tartlets, and pipe a meringue ribbon onto each. Serve immediately, or place in an airtight container and refrigerate for a few hours until needed.
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