Coconut, Shortbread AND Nutella? Sign me up! Oh, and did I mention they are MINIATURE? I have expressed to you my love for all things itsy-bitsy, and how much I adore overly-cute-and-perfectly-proportioned confections. If I could squeeze them, I would!
Miniature Coconut and Nutella Cream Pies
- 1 1/2 cups sweetened coconut flakes + more for toasting
- 1/2 cup sugar
- 2 eggs
- 2 egg yolks
- 3/4 cups milk
- 3/4 half & half
- 1/4 cup flour
- 1/8 tsp coconut extract
- 1/2 cup Nutella + extra for spreading
- Shortbread cookie crust, recipe follows
(courtesy of The Joy of Baking)
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners (powdered or icing) sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 tablespoons cornstarch or rice flour
- 1/8 teaspoon salt
Lightly butter, or spray mini tart pans (miniature muffin tins if you do not have). Set aside. Preheat oven to 325 degrees F and place rack in the center of the oven.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.
Roll out dough and with a cookie cutter, cut out rounds to fit the tart pan. With your fingertips, press the dough up the sides of the individual tart pan. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)
Bake for approximately 18 – 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.)
For the filling:
Heat milk, cream and coconut in medium sauce pan to a simmer. Mix sugar, eggs, egg yolk, and flour together in bowl and slowly add hot milk to egg mixture, whisking continuously. Return all to saucepan and cook, while stirring, until pastry cream thickens (a few minutes). Remove from heat and pour into large bowl. Add coconut extract and Nutella. Chill until cold (a couple of hours).
Spread a spoonful of Nutella across the bottom of each tart shell. Pour coconut filling on top and chill for a few hours or overnight until set. Add whipped cream and toasted coconut to top and serve.