It’s the summer! I’m woefully aware that 2 weeks of summer have already gone by and the largest peep I’ve had at this place is well, nowhere to be found – unless you count here. But 3 online classes and one vacation later, I’m here, as promised, with CHERRIES and COCONUT and PIEEEEE.
Fruit pies are my favorite, but I could care less for the mushy, wet fillings. I go for the flaky, buttery crust and the fruit is just there as a guilt reliever – like I’ve already ate 3 slices by there’s fruit so it must be healthy and good for me. Please tell me I’m not the only one in this frightfully delicious situation.
With the recent health trends, coconut milk has become the new healthy, and cherries have always been healthy so I combined them with pie crust and here we are! Creamy and slightly crunchy, ivory white and ruby red, these tarts are a real stunner! I barely had to do any styling for the food because they look so delicious on their own. 😛
Some of you might be wondering haupia?! what?! that sounds like a fish! I thought that too at first when I saw them on Two Red Bowl’s gorgeous blog (GUYS she’s totally awesome go check her out if you haven’t already), but being the queen of flavor combinations that she is, fish + mango + tapioca + pomelo just doesn’t make sense. A quick look at the ingredients revealed that it’s actually a gloriously solid coconut pudding from Hawaii. I don’t think custards get cooler than that.
Anywho go make these, put them in them in the fridge and eat them cold because it’s getting real hot outside. You won’t regret it.
For the tart crust, melt the butter with the oil, water, and salt in an oven set at 410 F until the mixture begins to pop. Add the flour and mix until the dough pulls away from the pan. Add a tablespoon or two of water or flour if necessary. It will be a soft dough.
Split the dough between two mini tart pans and prick it generously with a fork. Bake in the preheated oven until golden, about 15-20 minutes. Let cool.
For the haupia, heat the coconut milk with the sugar on medium heat. Meanwhile, make a slurry with the cornstarch and water and pour it into the coconut milk (while stirring constantly). Cook until the mixture is thick. It should leave a clear line when you coat the back of a spoon and run your finger through it.
Pour into the prepared tart pans and let set for at least an hour (preferably in the refrigerator).
For the cherry slaw, mix all the ingredients together except for the two cherries and spread over the tarts. Place one cherry on each tart and eat!