Coconut pies
Pastry... Oh sweet delight!
I enjoy having a cup of espresso coffee with a small "pasticcino" in every moment of the day, especially after lunch.
I have tried a new recipe with great success. It's a shortcrust pastry without butter and flavoured with orange blossom water, with a filling made with a coconut confectioner's custard.
SHORTCRUST PASTRY
-220 gr white flour
-1 egg
-1 yolk
-75 gr powdered sugar
-75 gr potato starch
-50 gr seed oil
-10 gr orange blossom water
-baking powder
Start mixing well the egg with the yolk, then add the orange blossom water and the oil without stopping whisking. When the batter will be nicely stirred, add the powdered sugar, the flour, the starch and the baking powder. Knead all the ingredients until you get a smooth dough, then cover it with film and leave it in the fridge for a couple of hours.
After that, roll out the dough and cut it in shapes according to your oven molds. Prick the crust with a fork so the dough won't raise while baking.
Bake the pastry at 180°C for 15-20 min. Check always because every oven is different from another; you might need more time, or less time.
When your pastry is golden brown, it's time to take the shortcrust out of the oven and let it cool down.
You can add any kind of filling you like, but if you want to follow my recipe, here you have my coconut confectioner's custard.
COCONUT CONFECTIONER'S CUSTARD
-400 ml coconut milk (I made it using fresh coconuts and adding some fresh mint and melissa leaves)
-4 yolks
-100 gr sugar
-lemon zest (optional; I didn't use it because I flavoured my coconut milk)
-30 gr corn flour
Whip the yolks with the sugar and the corn flour.
In a pot pour your coconut milk and eventually the lemon zest; heat it almost until the boiling point, then add your batter and whisk well until you reach the perfect consistency. It took really a few seconds to me.
Your coconut confectioner's custard is done!
When cooled down, put it in a sac-a-poche and fill your pastries. Garnish with some mint or melissa leaves.
Enjoy!
