Torments of love

For 10 to 12 people

  • 300 gr. of pastry
  • 300 gr. jam coconut
  • 20 gr. butter
  • 3 tablespoons. tablespoons flour
     
  • For the pastry cream:
  • 50 gr. flour
  • 100 gr. sugar cane powder
  • 2 whole eggs
  • 50 cl. milk
     
  • For the biscuit dough:
  • 100 gr. flour
  • 125 gr. powdered sugar
  • 4 eggs
  • 1 tsp. coffee vanilla
  • Coconut grated
  • 1 mold missed by 26 cm. in diameter or molds tarts

 

30 mn.
35 mn. 180°C.(th.6)/400-425°F

 


 

 

  1. In a bowl, prepare the pastry cream, break the eggs, add sugar and beat vigorously with the whip hand. Then add the sifted flour until a dough is smooth and homogeneous. Heat the milk and previous preparation delay by paying little by little. Reverse this cream in a saucepan and cook over low heat until it thickens, without ceasing to stir, using a wooden spoon and without boiling. Remove from heat and let cool.
     
  2. For the biscuit dough in a bowl, whisk the whole eggs and sugar until the mixture is firm and sparkling, add the sifted flour, then flavor with vanilla. Book.
     
  3. Butter a mold board failed to top 26 cm. in diameter or molds tarts. On a lightly flour work, spread the pastry roll to a thickness of 3mm. approx. prick the bottom with a fork.
    Preheat oven to 180 ° C. (th.6).
     
  4. Incorporate jam nut coconut pastry cream. Pour it on the dough (the preparation must reach half the height of the mold or mold) of the smooth surface. Cover carefully with biscuit dough. Bake at half height and cook 30 minutes. about. Let cool before unmould, sprinkle with grated coconut. Serve warm or cold.