I often get emails about posting recipes for dishes and pastries. For some reason it seems that I am always so busy with other elements of cooking that I never really focus on this.
I had a day to myself, nothing to do and tired of doing things that i’m supposed to do. So I looked around and noticed that I had fresh kumquats from the tree outside, one fresh coconut and some chocolate. Here was my opportunity to do something so I decided that they would make a wonderful flavor combination. This would be best expressed in a tarte.
I am above all, grateful that I studied pastries in France. There is an element of finesse and a delicacy that exits in their pastries that just don’t exist in American pastries. With that being said, I focused on elements and baking techniques that I learned in Paris.
Chocolate, kumquat and coconut tarte
285g unsalted butter, at room temperature, cut in small 1/2 inch pieces
150g icing sugar, sifted
100g ground almonds
½ teaspoon vanilla bean pulp
2 large eggs, at room temperature, lightly beaten
490g all-purpose flour, sifted
Fresh picked kumquats just moments ago. The beautiful element of a kumquat is their sweet skin and it’s tart juice. A roll reversal from most citrus fruits.
One gorgeous coconut is all you need, don’t forget to drink half the coconut water and save 2 tbsp. for the recipe.
Left: Final result of the kumquats after they have cooked. Right: Roughly chopping the kumquats in it’s own juices.
10 kumquats, peeled and with piths removed
1tbsp reserved kumquat juice
Shave or grate the coconut like so.
Saute 2tbsp of butter until browned, add the grated coconut, honey, coconut water and coconut cream.
For the coconut:
1tbsp reserved coconut juice
Use just a scant of flour for the dough.
Roll out to desired thickness, about 1/16-1/8inch and brush off excess flour with a pastry brush.
After resting and pricking the dough with a fork to prevent excess rising, place inside the buttered tart ring. Use a very sharp knife to remove excess dough from the top as above.
In France I learned to line the tart dough with plastic wrap and fill with pie weights. I know what your thinking, “you can’t put plastic in the oven”. Yes you can, use food safe plastic and lightly bring together the loose ends like above.
Bake 15 minutes at 385F then remove from the oven. The plastic would have shrunk into a nice little package like so and easily removable. Return to the oven at 340F until golden brown.
Left: This is what the tart looks like just out of the oven and cooling, it has rough edges both on top and the sides. Center/Right: Using a potato or vegetable peeler, lightly scrape off the excess and un-uniform edges like so.
This is what it should look like when you are done, very clean and uniform edges. Very nice!
Fill the inside of the tart with a thin later of kumquat confiture, chill for 15 min, then a thin layer of coconut mixture. Chill until you are ready to pour in the chocolate cream.
Dark Chocolate Cream
170g egg yolks
380 70% Dark chocolate
Place the chocolate in a large plastic bowl. Bring the milk and cream to a boil with ½ of the sugar. In a separate whisk together the egg yolks and remaining sugar. Temper the milk into the egg yolk mixture then add the remaining milk return to the sauce pan and cook as for crème anglaise (84C to 86C). Remove from heat. Add the gelatin and whisk vigorously. Add the chocolate in 3 or 4 increments, whisking vigorously each time. Pass through a fine mesh sieve. Pour into tarte shell at 38C.
When making any chocolate cream or mousse, always pour the cream over the chocolate and with a spatula, starting slowly in the middle. Move in a small circular motion so the ingredients emulsify properly.
Pouring the chocolate about 38C.
Always decorate the outside of a tarte with elements of the ingredients inside the tarte.
A simple decoration
Happy baking and even more, happy eating!