LCBO Food and Drink Spring 2016

FLAVOURS  COCONUT CREATIONS

1 For the pastry, put the flour, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the flour has a corn- meal consistency. Lightly mix the cream and egg yolk together, then add to the flour mix- ture. Mix just until the dough is blended and comes together. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 1 hour. 2 On a lightly floured surface, roll the dough to fit a 4 x 13-inch (10 x 33-cm) rectangular tart pan, with a removable bottom. For maxi- mum volume, try to build up the sides of the tart shell slightly above the edges of the pan. Prick the bottom of the pastry with a fork and place the tart shell in the freezer for 20 min- utes or until firm. 3 Preheat the oven to 350°F (180°C). 4 Line the whole interior of the pastry shell with foil and fill with baking beans or pie weights. Bake for 15 minutes or until the edges of the pastry are dry and set. Remove the beans and foil and continue baking an- other 15 to 20 minutes or just until the pastry is golden brown. Transfer to a wire rack and cool completely. 5 For the filling, put the butter in a small saucepan and place over medium heat. Con- tinue melting the butter until it turns a gold-

The obvious flavour combination of bananas and coconut comes together beautifully in this delicious tart. If you don’t go to the trouble of cracking and grating a fresh coconut, try us- ing fresh-frozen, grated coconut sold in Fili- pino food shops. Just thaw, rinse and squeeze dry before using. It will ensure a moist filling. And though you could use a round tart pan, a rectangular one makes a more unusual pre- sentation. Serve the tart with lightly sweet- ened whipped cream, or better yet, a good caramel gelato. PASTRY 1½ cups (375 mL) all-purpose flour ¼ cup (60 mL) sugar Pinch of salt ½ cup (125 mL) cold, unsalted butter, cut into ¼ inch (5 mm) cubes 2 tbsp (30 mL) whipping cream 1 egg, separated FILLING ½ cup (125 mL) unsalted butter 2 eggs ½ cup plus 2 tbsp (125 plus 30 mL) sugar 2 tbsp (30 mL) all-purpose flour 1 cup (250 mL) finely grated, unsweetened coconut (preferably fresh, or fresh that has been frozen and thawed) 2 small bananas Large coconut flakes and icing sugar for garnish

en brown colour and has a nutty aroma. (This will occur just after the foam subsides). Cool slightly. 6 In the bowl of a stand mixer, using the whisk attachment, beat the eggs and sugar until thick and light in colour. Add the warm butter to the egg and sugar mixture and whip until combined. Add the all-purpose flour and continue mixing until the batter is smooth. Add the coconut and mix just to combine. 7 Peel the bananas and cut into ¼-inch-thick (5-mm) slices. Place in a single layer in the bottom of the tart shell, filling in as many gaps as possible. Pour the filling over the ba- nanas and bake the tart until golden brown and slightly puffed, about ½ hour. 8 Cool on a wire rack. Garnish with coconut flakes and dust with icing sugar just before

serving. Serves 8

WHAT TO SERVE El Dorado Special Reserve 15 Year Old Rum LCBO 705418, $60.80 Warre’s Otima 10 Year Old Tawny Port LCBO 566174, 500 mL, $21.95

Tart BANANA COCONUT

52  FOOD & DRI NK SPRING 2016