Recipe - Strawberry And Banana Tartlets In Coconut Pastry Shells

FOR THE SHELLS
Three fourths cup Allpurpose flour
3 tablespoon Cold unsalted butter; cut
into bits
1 tablespoon Cold vegetable shortening
1/3 cup Sweetened flaked coconut;
toasted lightly

FOR THE FILLING
1/3 cup Milk
3 tablespoon Sugar
1 lg Egg yolk
One fourth teaspoon Vanilla
1 small Ripe banana
2 tablespoon Allpurpose flour
One half tablespoon Unsalted butter
One fourth cup Heavy cream
16 small Strawberries; hulled
2 tablespoon Strawberry jelly
2 teaspoon Fresh lemon juice
Toasted sweetened flaked
coconut for
; garnish

Make the shells:

In a large bowl blend together the flour, the butter, the shortening, the
coconut, and a pinch of salt until the mixture resembles meal. Add 1 1/2
tablespoons ice water, toss the mixture until the water is incorporated,
and form the dough into a ball. Flatten the dough slightly, dust it with
flour, and chill it, wrapped in wax paper, for 1 hour. Divide the dough in
half and roll out each half 1/8 inch thick on a lightly floured surface.
Fit each half into a 4 1/4inch tartlet pan and roll a rolling pin over the
pan edges to trim the excess dough. Prick the shells with a fork and bake
them in a preheated 425°F. oven for 5 minutes. Reduce the heat to
375°F. and bake the shells for 12 to 15 minutes more, or until they are
golden. Transfer the shells to a rack and let them cool. The shells may be
made 1 day in advance and kept in an airtight container.

Make the filling:

In a saucepan combine the milk and 2 tablespoons of the sugar and bring the
mixture just to a boil over moderate heat. In a bowl whisk together the
yolk, the vanilla, the banana, mashed, the remaining 1 tablespoon sugar,
the flour, and a pinch of salt. Add half the milk mixture in a stream,
whisking, pour the egg mixture into the pan, and bring the mixture to a
boil, whisking constantly. Simmer the custard for 1 minute, remove the pan
from the heat, and whisk in the butter. Force the custard through a fine
sieve set over a bowl, cover its surface with plastic wrap, and chill the
custard for 2 hours. The custard may be made 8 hours in advance and kept
covered and chilled. In a bowl beat the cream until it holds soft peaks and
fold it gently but thoroughly into the custard.

Divide the filling between the shells and arrange the strawberries
decoratively on it. In a small saucepan melt the jelly with the lemon juice
over moderate heat and brush the strawberries with the glaze. Sprinkle the
tartlets with the toasted coconut.

Makes 2 tartlets.

Gourmet January 1990

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