Coconut and Raspberry Mille-Feuille Tart

Coconut and Raspberry Mille-Feuille Tart

Ingredients

• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon coconut milk
• 1 cup granulated sugar
• 1 cup fresh raspberries
• 1 cup caramelized coconut flakes (see note)
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Add the softened butter and mix until a dough forms. Gradually add the egg and coconut milk, mixing until a smooth dough is formed. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3 mm). Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom. Trim the edges of the dough to fit the pan and press it into the corners.
4. Bake the crust for 20-25 minutes, or until golden brown. Allow the crust to cool completely on a wire rack.

Mille-Feuille Filling

1. In a medium bowl, whisk together the granulated sugar and cornstarch. Add the egg yolks and coconut milk, whisking until smooth.
2. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until the mixture thickens and turns pale yellow (about 10 minutes). Remove from heat and allow to cool slightly.

Assembly

1. Arrange the baked tart crust on a serving plate or cake stand.
2. Spread half of the mille-feuille filling evenly over the cooled tart crust. Arrange half of the caramelized coconut flakes over the filling.
3. Repeat the layers, spreading the remaining mille-Feuille filling and topping with the remaining coconut flakes.

Garnish

1. Top the tartelette with fresh raspberries.
2. Sprinkle confectioners' sugar over the top.
3. Serve chilled, allowing each guest to slice their own portion.