Coconut Milk and Strawberry Tart

Name: Coconut Milk and Strawberry Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 1/4 cup (60 ml) unsalted butter, melted; 1 tablespoon (15 ml) honey; 1 1/4 cup (310 ml) Graham cracker crumbs; 4 teaspoons (20 ml) powdered gelatin; 1/4 cup (60 ml) water; 4 egg yolks; 2/3 cup (150 ml) sugar; 1 can 14 oz (398 ml) coconut milk; 1 cup (250 ml) 35% cream, whipped; 1/2 cup (125 ml) honey; 1/4 cup (60 ml) water; 1 cinnamon stick; 1 orange slice; 2 cups (500 ml) Ile d’Orleans strawberries, cut into quarters

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Preparation 20 MIN

Cooking 25 MIN

Chilling 8 H
Servings 10

Ingredients
Preparation

Ingredients

Crust

1/4 cup (60 ml) unsalted butter, melted
1 tablespoon (15 ml) honey
1 1/4 cup (310 ml) Graham cracker crumbs

Filling

4 teaspoons (20 ml) powdered gelatin
1/4 cup (60 ml) water
4 egg yolks
2/3 cup (150 ml) sugar
1 can 14 oz (398 ml) coconut milk
1 cup (250 ml) 35% cream, whipped

Macerated Strawberries

1/2 cup (125 ml) honey
1/4 cup (60 ml) water
1 cinnamon stick
1 orange slice
2 cups (500 ml) Ile d’Orleans strawberries, cut into quarters

Preparation

Crust

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 23-cm (9-inch) springform pan with parchment paper.
In a bowl, combine all the ingredients. Pour into the pan and press lightly at the bottom. Bake for 8 minutes. Allow to cool. Wrap the base and sides of the pan with aluminum foil, letting it hang upward.

Filling

In a bowl, allow the gelatin to bloom in the water.
In a double boiler, off the heat, whisk together the egg yolks and sugar. Add the coconut milk and blend well. Cook, stirring with a wooden spoon, until a candy thermometer reads 80 °C (180 °F), about 15 minutes. Add the gelatin and stir until it has completely dissolved. Cool to room temperature. With a whisk, gently fold in the cream. Pour into the pie shell and refrigerate for 8 hours.

Macerated Strawberries

In a saucepan, bring the honey and water to a boil with the cinnamon stick and orange slice. Remove from the heat and let steep for 5 minutes. Remove the cinnamon and orange. In a bowl, combine the strawberries and warm syrup. Set aside in the refrigerator. Serve with the pie.

Note

Ile d'Orleans, 20 minutes from Quebec city, is famous for its exceptional strawberries. This delicious pie is the most perfect of pretexts to discover these strawberries.