Strawberry and Banana Tartlets in Coconut Pastry Shells Recipe

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Strawberry and Banana Tartlets in Coconut Pastry Shells
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Ingredients
16
Count
Nutrition
866
Calories
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Ingredients:

Directions:

  1. 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 1/4-inch 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.
  2. 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 866.15 Kcal (3626 kJ)
Calories from fat 386.46 Kcal
% Daily Value*
Total Fat 42.94g 66%
Cholesterol 171.37mg 57%
Sodium 82.03mg 3%
Potassium 495.35mg 11%
Total Carbs 109.5g 36%
Sugars 50.18g 201%
Dietary Fiber 4.28g 17%
Protein 12.33g 25%
Vitamin C 39.7mg 66%
Vitamin A 0.2mg 8%
Iron 1mg 6%
Calcium 101.2mg 10%
Amount Per 100 g
Calories 244.6 Kcal (1024 kJ)
Calories from fat 109.13 Kcal
% Daily Value*
Total Fat 12.13g 66%
Cholesterol 48.39mg 57%
Sodium 23.16mg 3%
Potassium 139.88mg 11%
Total Carbs 30.92g 36%
Sugars 14.17g 201%
Dietary Fiber 1.21g 17%
Protein 3.48g 25%
Vitamin C 11.2mg 66%
Vitamin A 0.1mg 8%
Iron 0.3mg 6%
Calcium 28.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.1
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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