Coconut Milk and Strawberry Tart

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.