Mauritian Coconut Tartlets (Puits D'amour)

Thermomix recipe: Mauritian Coconut Tartlets (Puits D'amour). Ready in 80 minutes. Serves 16. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 250 g plain flour
• 125 g cold unsalted butter, cut into cubes
• 50 g caster sugar
• 1 large egg
• Pinch of salt
• 500 g full-fat milk
• 200 g coconut milk
• 100 g caster sugar
• 3 large egg yolks
• 40 g cornflour
• 1 tsp vanilla extract
• 50 g shredded coconut (for filling)
• 50 g shredded coconut (for topping)
• 16 glacé cherries

Instructions

1. Preheat oven to 180°C (350°F).
2. To make the shortcrust pastry: Add 50 g caster sugar to the Thermomix bowl. Pulverize 10 sec / Speed 10. Scrape down sides.
3. Add 250 g plain flour, 125 g cold unsalted butter, and a pinch of salt to the bowl. Mix 10 sec / Speed 5.
4. Add 1 large egg. Knead 20 sec / Dough mode. Gather the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
5. Lightly flour a work surface. Roll out the chilled pastry dough to about 3mm thickness. Using a round cutter (slightly larger than your tartlet molds), cut out 16 circles.
6. Carefully press each pastry circle into the tartlet molds. Prick the base of each tartlet shell several times with a fork. Bake for 15-20 minutes, or until golden brown. Let cool completely in the molds.
7. To make the coconut custard filling: Clean and dry the Thermomix bowl. Add 500 g full-fat milk, 200 g coconut milk, 100 g caster sugar, 3 large egg yolks, 40 g cornflour, and 1 tsp vanilla extract to the bowl.
8. Cook 12 min / 90°C / Speed 3. Pause halfway (after 6 minutes) to scrape down the sides and bottom of the bowl to ensure even cooking and prevent sticking. Continue cooking.
9. Once cooked, the custard should be thick. Add 50 g shredded coconut to the bowl. Mix 10 sec / Speed 2 (Reverse).
10. Transfer the custard to a clean bowl, cover the surface directly with cling film to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until completely cold and firm.
11. To assemble the tartlets: Once the pastry shells are cool and the custard is chilled, carefully remove the pastry shells from their molds.
12. Spoon or pipe the chilled coconut custard into each pastry shell, filling it generously.
13. Sprinkle the top of each tartlet with 50 g shredded coconut.
14. Garnish each Puits D'amour with one glacé cherry.
15. Chill the assembled tartlets for at least 30 minutes before serving for best results.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.