Recipe: Silly Sunken Santas
FOR THE ALMOND COOKIE SHELL
Melted butter, to grease
125g butter, cubed
1 ½ cups self-raising flour
½ cup caster sugar
60g blanched almonds, finely chopped
1 egg, at room temperature, lightly whisked
1 tsp vanilla essence
FOR THE COCONUT PASTRY CREAM FILLING
1 ¾ cups coconut milk
4 large egg yolks
½ cups sugar, divided
4 tbsp corn flour
1 vanilla bean, split lengthwise
- To make the almond cookie shell, preheat the oven to 180C. Grease a muffin tray with melted butter. Melt butter in a saucepan over low heat until it foams. Set aside for 5 minutes to cool slightly. Add flour, sugar, almonds, egg and vanilla essence, and stir until well combined.
- Roll out thin rounds of dough and line the muffin tray to form tartlet shells.
- Bake for 16 minutes or until lightly golden, swapping trays halfway through cooking. Set aside on baking trays for 15 minutes to cool.
- To make the coconut pastry cream filling, whisk together ¼ cup of the coconut milk, ¼ cup of the sugar, corn starch and egg yolks in a bowl. Set aside.
- Scrape the seeds from the vanilla bean and add with the pod to the remaining 1 ½ cups coconut milk in a medium pan. Stir in the other ¼ cup of sugar and bring to a simmer over medium heat.
- Whisk the hot coconut milk mixture and add about a quarter to the egg mixture to temper, whisking constantly. Add the tempered mixture to the saucepan, still whisking constantly, and cook over medium heat until the pastry cream simmers and thickens. Next, remove the pan from heat, remove the vanilla pod and whisk until the cream is smooth.
- Transfer the pastry cream to a container and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill until ready to use, at least 4 hours. The pastry cream can be stored in the fridge for several days.
- Spoon the pastry cream into the tartlet shells and sprinkle with coconut flakes to represent snow. Top with fondant Santa Claus legs.