Coconut crème brûlée tart – Leite’s Culinaria

Mix flour, sugar and salt in a bowl. Using a mixer or two knives, slit the butter like scissors until the butter is the size of small peas.

Sprinkle 1 tablespoon of water over the flour mixture and stir gently with a fork to evenly moisten. Keep adding water until the dough just starts to come together when you squeeze a small piece between your fingers. Don’t overwork the dough.

Press the dough into a ball and knead it very gently in the bowl. Shape the dough into a disc, wrap in plastic wrap or wax paper, and refrigerate for at least 30 minutes, or up to 2 days.

On a lightly floured surface, roll out the dough into a 12 to 13 inch round. Gently place the dough into a 9- or 10-inch round ribbed tart pan with a removable bottom, gently pressing the dough against the bottom and up the sides. Cut the dough about 1 cm over the edge of the mold. Fold in the excess crust and gently press the dough against the sides of the pan so that it sticks out just 1/4 inch over the rim. Prick the bottom and sides of the dish with a fork and place in the fridge for 30 minutes.

Preheat the oven to 350°F (175°C). Place a wire rack in the center of the oven.

Preheat the oven to 350°F (175°C).

Spread the coconut on a large baking sheet and toast in the oven, stirring twice, until golden, 6 to 8 minutes. Take out of the oven. Lower the oven temperature to 150°C (300°F) or turn the oven off for a while and then preheat again.

In a large saucepan over medium-high heat, bring cream, toasted coconut, and half of the cream to a boil. Immediately remove from the heat, cover and let steep for 35 minutes.

When ready to bake the tart, in a large bowl, whisk together the egg yolks, turbinado sugar, and salt. Slowly add the cream mixture, stirring constantly. Pour the mixture through a fine sieve over a large glass measure, using vigorous pressure on the solids to extract as much of the liquid as possible.

Place the tart pan on a baking sheet. Pull out the oven rack a little, place the baking sheet on the rack and pour the custard into the tart pan. Bake for 25 to 30 minutes, until just set. Watch the custard closely at the end as it can set and overcook quickly. Keep in mind that the cream will continue to solidify as it cools. Remove the tart from the baking sheet and let cool completely on a wire rack.

Just before serving, remove the rim of the tin from the tart. Gently blot the surface of the custard with the edge of a paper towel to remove any condensation. Sift the turbinado sugar evenly over the custard. Wave the flame of a blowtorch back and forth evenly just above the top of the pie, avoiding the crust, until the sugar is evenly browned. Let rest for about 5 minutes before serving. Cut into wedges and serve with raspberries, if desired. Originally published May 19, 2010.