Pâté Sucrée recipe from The Spruce Eats
If you loved the Coconut Caramel Cake, then basic sense would dictate that you’ll be all over this tart.
- 340 grams all-purpose flour
- 100 grams granulated sugar
- 1 teaspoon salt
- 220 grams unsalted butter (cold, cut into bits)
- 2 egg yolks
- 1 to 4 tablespoons water (with ice, as needed)
- In a food processor, mix flour, sugar and salt.
- Pulse the cold butter into the mixture until pea-sized crumbs form.
- Add yolks and pulse until incorporated and the mixture resembles fine cornmeal.
- With the ice water in place, run the food processor as you add the water 1 tablespoon at a time. The crumbs will begin to form into a dough. Be careful not to over mix. (My doughs always seem a little crumbly, but it will firm up in the fridge.)
- Tip the dough onto a sheet of cling wrap and form a flat disc by raise the side of the cling and pushing the dough down.
- Chill the dough for at least two hours
- Remove the dough from the fridge. A lot of recipes will say to leave the dough at room temperature, but I find that by hitting the dough with a heavy rolling pine, makes the dough malleable, and allows you to roll it whilst it’s still chilled.
- On a lightly dusted surface, roll the dough into a large circle.
- Lay the dough over the tart pan. Delicately press the sides into the base. Trim the excess. Fork the bottom of the tart.
- Place the tart tin in the freezer for half an hour. This helps the dough to keep it’s form as it is bakes.
- Preheat the oven to 190C
- Remove the pie from the oven, place baking parchment on top and fill with baking beans
- Bake for 15 minutes, before removing the beans and parchment. Return to the oven for another 5 – 10 minutes, or until lightly golden brown. Make sure the pastry does not look greasy when you remove it from the oven; this means your dough will sog out when you add your filling.
- Toasted Coconut Caramel
- 400g castor sugar
- 460g double cream
- 218g coconut oil
- 1/2 tsp salt
- 200g toasted desiccated coconut
- Sprinkle enough sugar over a pan to cover the base and heat gently. As this sugar beings to melt, sprinkle more sugar. Repeat this until all sugar is dissolved, swirling the pan if sugar is melting unevenly.
- Gently heat the sugar until it reaches a deep brown colour.
- While still on the heat, add the cream to the pan. It will begin to bubble violently.
- Continue to stir with a whisk, there may be some caramel that hardens, but this will melt.
- Stir in the salt and gradually add chunks of the coconut oil.
- When the caramel cream mixture is of the same consistency, add the toasted coconut and remove from heat.
- Spoon into a bowl and cool to room temperature. Once at room temperature, the caramel will be a thick, spoonable consistency.
- Spoon caramel into the tart and spread out to the edges
- 200g of caster sugar
- 50g of water
- 100g of egg white
- Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid
- Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam
- Heat the sugar until it reaches 121°C then slowly pour into the egg whites whilst still whisking
- Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.
- Using the back of a spoon or a small offset spatula, spread the Italian meringue over the caramel. Try to create texture in the meringue.
- Use a blow torch to toast the meringue