how to make coconut and chocolate mini pies

INGREDIENTES

INSTRUÇÕES

• Filling

  1

  <p>In a saucepan off the heat, combine the sweetened condensed milk and egg yolk and mix</p>

  2

  Add the coconut milk and grated coconut and bring to medium heat while stirring continuously

  3

  After it starts to boil, reduce the heat and keep stirring for 1 minute after boiling

  4

  Turn off the heat and transfer to a plate

  5

  Cover with plastic wrap in contact and let it cool to room temperature

  6

  Then, put this creamy filling into a piping bag

• Dough

  1

  In a bowl, combine the all-purpose flour and sugar and mix

  2

  Add the cold diced butter and mix with your fingertips until it becomes a moist crumb

  3

  Start adding the cold water little by little until the dough comes together, do not knead this dough

  4

  <p>Wrap it in a food plastic packaging and refrigerate for at least 30 minutes</p>

  5

  After this time, take a little dough and press it in your hands

  6

  <p>Place it in the center of the mini pie pans with removable crimped bottoms, the ones I used are 3.5 inches (9cm)</p>

  7

  As soon as you press the dough all over the pan, remove the excess with your fingertips

  8

  Place it inside a baking dish and refrigerate for 15 minutes

  9

  <p>Meanwhile, preheat the oven to 392°F (200ºC)</p>

  10

  <p>And cut pieces of parchment paper the size of the bottoms of the pans</p>

  11

  After 15 minutes, make holes in the bottom of the dough and place a small piece of parchment paper

  12

  <p>So that the dough doesn&#039;t rise, place some beans to weigh it down</p>

  13

  <p>Place it in the preheated oven and bake at 392°F (200ºC) for about 35 minutes or until it&#039;s slightly golden</p>

  14

  <p>Remove from the oven, and while they are still warm, unmold them</p>

• Topping

  1

  Melt the chocolate in 30-second intervals in the microwave

  2

  When it's homogeneous, add the heavy cream and stir a little more

  3

  Let it cool to room temperature

Observações e Fotos

Tips:

– Dough valid to:  in a closed container is 5 days at room temperature, in a dry and airy place;– Filling valid to: 48 hours under refrigeration;– Assembed mini pies valid to: 24 hours under refrigeration;– You can store the raw dough (unbaked) in the freezer for up to 90 days, wrapped in a plastic bag. If you want to use it, just remove it from the freezer and let it thaw in the refrigerator for 24 hours.