Coconut Cream Tarts

Ingredients

• 1½ cups moist coconut
• ¼ cup sugar
• ½ cup milk
• 1 tablespoon flour
• 1½ tablespoons cornstarch
• 1½ teaspoon salt
• 1 tablespoon cold water
• 1 tablespoon butter
• 1 egg
• ¼ teaspoon vanilla

Method

1. 1

   Soak coconut 1 hour in ½ cup milk, heat in double boiler, and add gradually cornstarch diluted with water, while stirring constantly.

2. 2

   Cook until mixture thickens, stirring constantly.

3. 3

   Add egg yolk mixed with sugar, flour, salt, and remaining milk.

4. 4

   Cook 15 minutes, stirring constantly until mixture thickens, afterwards occasionally.

5. 5

   Add butter and vanilla.

6. 6

   Fold in egg white beaten stiff.

7. 7

   Fill baked Tart Shells.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 263. The excerpt below is the record exactly as published.

COCONUT CREAM TARTS 1% cup moist coconut 14 cup sugar Y¥ cup milk 1 tablespoon flour 1% tablespoon cornstarch 1% teaspoon salt 1 tablespoon cold water 1 tablespoon butter 1 egg 4 teaspoon vanilla Soak coconut i hour in 14 cup milk, heat in double boiler, and add gradually cornstarch diluted with water, while stirring con- stantly. Cook until mixture thickens, stirring constantly. Add egg yolk mixed with sugar, flour, salt, and remaining milk. Cook 15 minutes, stirring constantly until mixture thickens, afterwards occasionally. Add butter and vanilla. Fold in egg white beaten stiff. Fill baked Tart Shells. DEVONSHIRE CREAM TART 14 pound cream cheese 2 cups sliced strawberries ¢ Y¥% cup heavy cream Y% cup sugar Beat cheese and cream together until stiff and smooth. Line baked Tart Shells (p. 638) with mixture. Mix berries and sugar and fill. If desired, put fluting of cheese mixture prea edge, using pastry bag and rose tube. 640 THE BOSTON COOKING-SCHOOL COOK BOOK LEMON TARTS Fill baked Tart Shells with Lemon Meringue Pie (p. 631) mixture. Cover with Meringue II (p. 626) and bake until delicately brown. PEACH PRALINE Put 2 tablespoons Praline Cream (p. 672) in each baked Tart Shell. On cream, place canned peach half, poached in its sirup, cover with Meringue II (p. 626), and bake until delicately brown. PEACH OR APRICOT TART Place fruit in baked Tart Shell, cut side up. Put blanched Jordan almond in cavity. Garnish with whipped cream. PECAN TARTS I OR VENETIAN BOATS 14 cup butter 14 teaspoon soda 4 cup brown sugar V4 teaspoon clove 2 egg yolks, beaten until thick 4% teaspoon grated nutmeg 14 cup molasses Few grains cayenne 14 cup milk Few gratings lemon rind 11% cups flour 14 cup chopped pecan nut meats Cream butter, add sugar gradually, egg yolks, molasses, milk, and flour mixed with soda and seasonings. Line small round or boat- shaped tins with Puff Paste (p. 618). Half fill with mixture, sprinkle with nut meats, and bake. PECAN TARTS II Fill Tart Shells with Pecan Pie filling (p. 633). PINEAPPLE TARTS 34 cup sugar 1 cup crushed pineapple 2 tablespoons flour $88 yolks, slightly beaten 4 cup water Y teaspoon salt Mix sugar and flour. Pour on water gradually, while stirring constantly. Boil 5 minutes. Add pineapple, egg yolks, and salt. Fill baked Tart Shells (p. 638). Cover with Meringue I (p. 625) and bake until delicately brown. ¢ SMALL PASTRIES 641 TURNOVERS OR RISSOLES Cut Plain Pastry (p. 621) in 4-inch squares or rounds. Lay 1 tablespoon filling on half, wet edges with cold water, fold over, and press edges together lightly. Prick. Bake 15 minutes in hot oven (450° F.). For filling, use any pie filling, jam, jelly, preserved or cooked fruit, sliced apple, applesauce, or mincemeat, etc. With a meat or cheese filling, turnovers may be served as a luncheon dish or entrée. A Rissole or Turnover Filled with Well-seasoned Meat or Fish Is an Excellent Luncheon Dish. Plain Pastry May Be Used for a Variety of Tarts and Individual Pies Chicken and Ham Filling 4 cup chopped, cooked chicken Croquette Sauce (p. 397) 14 cup chopped, cooked ham Salt and cayenne Mix chicken and ham. Moisten with sauce. Season to taste. Lamb. Filling 3 tablespoons butter 1,cup lamb stock Few drops onion juice Salt, paprika, and curry powder 4 cup flour 24 cup cold, cooked lamb, cubed Cook butter with onion juice until well browned. Add flour, continue browning, add stock, and season. Bring to boiling point. Add lamb to half the sauce. Serve remaining sauce with Rissoles. 642 THE BOSTON COOKING-SCHOOL COOK BOOK PASTRY BOATS Roll Puff (p. 618) or Plain Pastry (p. 621) % inch thick, line individual boat-shaped tins, prick, line with wax paper, and half fill with rice or barley, to keep pastry in desired shape. Bake. Remove from tins, discard paper and rice, and fill and garnish as desired. Malaga Boats. Putin layer of marmalade. Boil 44 cup sugar

Cook this with the app: pantry check, scaling, and the assistant.