For the Tart Shells

Cream together the butter and sugar until light and fluffy. Add in the eggs and beat until combined. Mix in the flour and sugar. Once the dough has come together transfer it onto your table. Roll out until it is 1/4 inch thick. Punch out rounds appropriate to your tart shell. Line your tart shell, pressing the dough up the sides and trim off any excess from the top. Dock with a fork and freeze until firm. Heat your oven to 350 or 325 with convection. Egg wash your shells and bake until golden brown. About 15 minutes.

For the Coconut Cream,

Add your coconut milk, vanilla beans, rose water, ground pink pepper and first measure of sugar to a pot. Heat on low to infuse. Meanwhile combine your egg yolks, cornstarch and second measure of sugar. Whisk well. Bring your milk up to a simmer. Temper in a couple ladlefuls into the egg yolk mix. Return the mixture to the pot and cook until thickened and slow bubbles begin to form. Remove from heat. Remove and discard the vanilla beans. Transfer your cream to a blender and blend in your oil and salt. Transfer to a pan and lay a layer of cling film on top to prevent a skin from forming.

To Assemble

Put your cream into a piping bag (alternatively you can pour the liquid cream into the bottoms of your shells and let chill that way). Pipe big dollops of cream into the shell, leaving space for raspberries. Fill in with raspberries.

And that’s it! Easy Peasy!

xxM