Coconut Pineapple Upside Down Cake. Actually, I had made the dough the night before and shaped them into the tart pans, planning to bake and fill them when I got home from work the next day but I woke up insanely early that morning so I decided I had time to bake them then, let them cool, then fill them. Especially since I didn't actually make my own caramel (I never do), although I did leave it in the original recipe below.
1 1⁄2 cups flour
1/4 cup plus 1 tablespoon Dutch-process unsweetened cocoa powder
1/4 teaspoon salt
10 tablespoons unsalted butter, cubed and softened
1/2 cup plus 2 tablespoons confectioners' sugar
2 egg yolks, room temperatue
1/2 teaspoon vanilla extract
- Prepare the crust: in a medium bowl, combine flour, cocoa powder, and salt; set aside.
- Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Mix in yolks and vanilla.
- Add in dry ingredients.
- Divide dough into 6 equal portions and evenly press each portion into the bottoms and sides of 6 3.5" tartlet pans with removeable bottoms. Refrigerate tartlet shells for 30 minutes.
- Preheat oven to 350 degrees F. Prick the tart shells all over with a fork and bake until cooked through, about 13-15 minutes. Transfer to a rack and let cool.
1 1/2 cups sugar3 tablespoons light corn syrup
1/4 teaspoon salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract
- Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil.
- Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°.
- Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
Ganache (if desired, I skipped it)
1/2 cup heavy cream
4 ounces high quality bittersweet chocolate, finely chopped
fleur de sel for ganish, optional
- Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil.
- Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
- Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.