Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
The first thing is to make the tart bases and cutting the
Pastry Dough (13 oz)
into squares to fit inside each of the tart molds.
Step 3
Add cooking spray to the molds to avoid sticking. Make each base by carefully pressing the dough against the mold, this will give you that perfect tart-like border. Then cut the excess dough using the back of the knife to avoid damaging the cutting edge of the knife.
Step 4
Once all the bases are done put them on a baking sheet and in the fridge for at least 20 minutes. After 20 minutes with a fork prick the dough to let the air out when baking and avoid the dough to bubble up.
Step 5
Place a square of parchment paper over each mold held by baking beads, this is called blind baking which means cooking the dough on its own. Bake at 350 degrees F (180 degrees C) for 15 minutes. Then remove the parchment paper and beads and continue to bake for another 5 minutes.
Step 6
Remove from the oven and leave to cool in the molds. Once cooled remove the bases from the molds.
Step 7
In a pot add the
GOYA® Coconut Milk (1 2/3 cups)
,
Granulated Sugar (1/4 cup)
,
Vanilla Extract (1 splash)
,
Ground Nutmeg (1 pinch)
,
Ground Cinnamon (1 pinch)
, and
Corn Starch (3 Tbsp)
previously dissolved in a little bit of water, leave to cook for approximately 8 to 10 minutes at medium temperature mixing all the time until it thickness. Then leave aside to cool down. The cream should have the consistency of thick custard.
Step 8
Once the coconut cream has cooled down we can start to assemble the tarts by putting a layer of
Nutella® (1/2 cup)
, a layer of
Granola (1/3 cup)
, then topped with the coconut cream.
Step 9
Finish the tarts with
Fresh Raspberries (to taste)
and a sprinkle of
Powdered Confectioners Sugar (to taste)
.
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