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Sesame tartlets with coconut cream
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
6 tartlets
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 large mango
6 raspberries
6 mint leaves
For the coconut cream :
1 can of coconnut milk of 400 ml
3 egg yolks
60 ml (¼ cup) of sugar
45 ml (3 tablespoons) of flour
15 ml (1 tablespoon) of conrstarch
2 to 3 vanilla drops
15 ml (1 tablespoon) of lime zests
For the tartlets dough :
250 ml (1 cup) of flour
30 ml (2 tablespoons) of brown sugar
15 ml (1 tablespoon) of sesame seeds
60 ml (¼ cup) of melted butter
45 ml (3 tablespoons) of water
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Sesame tartlets with coconut cream
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Preparation
In a casserole, heat coconut milk at medium heat until simmering. Remove from heat.
In a bowl, whisk yolks with sugar until the mixture whitens.
Add flour and cornstarch.
Pour coconut milk while stirring, then add vanilla and zests. Set the preparation inthe casserole. Heat at medium heat and stir until boiling. Let cool down and refrigerate.
Preheat oven at 190 C (375 F).
In a bowl, mix dry ingredients fro the dough. Gradually add butter and water. Stir until obtaining a ball of dough.
Over a floured surface, lower the dough then, with a cookie cutter of 11 cm (4 ½ inches) of diameter, and cut four circles. Set circles into tartlets molds of 8 cm (3¼ inches) and stick the bottom with a fork. Oven bake for 18 to 20 minutes. Remove from oven and cool down entirely before unmolding.
Spread coconu cream into the tartlets.
Slice the mango into thin slices with a peeler. Set mango slices over the coconut cream to form a rose. Set a raspberry at the center of each roses and garnish with a leaf of mint.
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