Kumquat and Coconut Cream Tarts

Sam Turnbull from It Doesn't Taste Like Chicken

6

Kumquat and Coconut Cream Tarts

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Ingredients

For the Candied Kumquats:
• 1 Cup (237ml) Kumquats, Sliced
• 3/4 Cup (177ml) White Sugar
• 1/3 Cup (78ml) Water
For the Tart Shell:
• 1 Cup (237ml) Medjool Dates (about 8-10 dates)
• 2 Cups (474ml) Almonds
• 1/4 teaspoon (1ml) Salt
• *Alternatively you can buy pre-made tart shells and bake according to directions before filling.
For the Coconut Cream:
• 1/4 Cup (59ml) Kumquat or Orange Juice
• 1 3/4 Cups (414ml) Full Fat Coconut Milk (1 414ml Can)
• 1/2 Cup (118ml) White Sugar
• 3 Tablespoons (54ml) Cornstarch
• 1/2 teaspoon (3ml) Vanilla Extract

Instructions

For the Candied Kumquats:
1. Slice kumquats into thin round slices. I find the easiest way to do this is to pierce the side of a kumquat with a fork and then slice beside and in-between the fork tines. Remove any seeds you come across.
2. In a saucepan bring the sugar and water to a boil. Add the kumquat slices and reduce to a simmer. Simmer for 30 minutes, giving the kumquats a gentle stir every now and then to make sure they are evenly coated in sugar.
3. Cover a baking sheet with parchment paper. Use tongs or a slotted spoon to remove the slices and lightly shake off excess sugar syrup. Set the slices on the parchment paper to cool.
For the Tart Shell:
4. If your dates are a little hard or dry, first soak them in hot water for 10 minutes before using, and drain well. Remove pits from dates and discard.
5. Add the almonds and salt to a food processor and pulse until a fine meal texture is reached. Add the dates one at a time pulsing in between, until a dough comes together. You may not need all of the dates.
6. Distribute the dough among the tart pans and use your fingers to press the dough to the sshape of the pans.
7. Set the tarts in the fridge to cool while you move onto the next step.
For the Coconut Cream:
8. Juice the kumquats if using.
9. In a small bowl whisk together the sugar and cornstarch.
10. In a saucepan bring the coconut milk to a simmer. Slowly pour in the sugar and cornstarch while whisking continually. Once all of the sugar and cornstarch is mixed in, continue to whisk for another minute to ensure the starch is cooked and the cream has thickened. Remove from heat, and whisk in the kumquat or orange juice and the vanilla extract.
11. Spoon the coconut cream into the tart shells. Lay slices of the kumquats on top. Chill the tarts in the fridge for a minimum of 3 hours to overnight to set.