Using this recipe, you can get 6 beautiful mini-pies with a diameter of 13 cm. Delicate cream will not leave indifferent one lover of coconut flavor. Whipped cream not only decorates the top of these mini pies, but also serve as a filling, giving a special airiness. If desired, the filling and topping can be used for a standard open cake with a diameter of 23 cm (you will need a test 1/2 часть). 
Time: 1hour. 20 minutes. Difficulty: medium Quantity: 6 cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cakes
- 2 and 1/4 Art. flour for cakes
- 2 tbsp. l Sahara
- 3/4 tsp salt
- 1 tbsp. cold diced butter
- 6 tbsp. l cold water
- 1 tbsp. l lemon juice or white vinegar
Cream coconut filling
- 1400 ml. coconut milk
- 2 tsp vanilla paste or vanilla extract
- 5 large egg yolks
- 1/3 Art. Sahara
- 5 tbsp. l corn starch
- 3 tbsp. l (45 gr.) Butter, room temperature
- 1 tbsp. l Roma (optional)
- 2/3 Art. sweet coconut flakes
Topping and assembly
- 2 tbsp. whipping cream
- 3 tbsp. l Sahara
- 2 tbsp. l skimmed milk powder
- 1 tsp vanilla extract
- Lightly Toasted Sweet Coconut
Recipes with similar ingredients: premium flour, milk coconut, cream, milk, eggs, coconut, starch, rum
Recipe preparation:
- Shortcrust pastry. Stir flour, sugar and salt in a bowl. or use a mixer equipped with a spatula. Chop butter with a knife for chopping dough or grind in a mixer, setting a low speed until only small ones are visible pieces of oil and the whole mixture does not begin to turn pale yellow (indicates that the oil has intervened well).
- Mix water with lemon juice and add to the dough. Stir until the mass is homogeneous. Shape out test 2 discs. Wrap them with cling film, shape from dough 2 “log” and freeze for at least 2 hours. Dough is also possible freeze for 3 months and let it thaw in the refrigerator before rolling out.
- Remove the dough from the refrigerator 20 minutes before rolling. Cut each log into 3 pieces, each of which is then roll on a lightly floured surface to a thickness less 0.6 cm. Lightly sprinkle with flour 6 separate forms with a diameter of 13 cm. Line them with dough, aligning the edges. Refrigerate for 20 minutes.
- Preheat the oven to 200 ° C. Pierce the bottom of the dough into several places with a fork. Place on top of each baking pan one more empty. Flip upside down and lay them on a baking sheet covered in parchment. Bake for 8 minutes at 200 ° C, then lower the temperature to 190 ° C and cook for another 8-10 minutes until golden brown. Flip the cake tins out top forms and let the cakes cool.
- Creamy coconut filling. Heat coconut milk and vanilla paste (or extract) in a pan until the mixture is almost boils. Beat egg yolks, sugar and corn starch in a bowl, and then, stirring quickly with a whisk, slowly pour in the hot coconut milk. Return the mixture to the pan and beat on medium until the cream is thick and glossy (approximately 5 minutes).
- Strain through a sieve, stir in butter and rum (if use), then coconut. Place cling film directly to the surface of the cream, cool to room temperature temperature. Then refrigerate until fully thickened. (at least 3 hours).
- Cupcakes. Whip the cream until soft peaks. Then add continuing to whip sugar, skimmed milk powder and vanilla. Stir the coconut cream filling to soften it (it will be quite solid), and then interfere with 3/4 tbsp. whipped cream. Put this mixture in a spoon in chilled cakes and smooth. Put the remaining whipped cream on each cake and a little sprinkle with toasted coconut. Chill before serving. Cupcakes can be stored in the refrigerator for no more than 2 days.
