Stacked Chocolate-Butterscotch-Coconut Cream Tart

When Sharon and Maggy suggested I bake stacked tarts for the Baby Keet shower, I don’t think they realized how much I was going to get into this project. Initially we envisioned baking up several of the Stacked Fall Tarts we created back in September, leaving the first two layers—pecan and apple—the same and subbing in pumpkin for the cinnamon custard.

I’m not quite sure what got into Sharon and me the day I called to talk about the stacked tart project, but we got on a roll. Why make them all the same, we reasoned, when we could create multiple flavors? So in addition to our pecan/apple/pumpkin tart, we decided to bake up a walnut/cranberry/maple custard stacked tart as well as a hazelnut/pear/ cinnamon custard one too.

And I didn’t stop there. As I was I starting the project, I thought, why only bake three different stacked tarts when we really needed four for our size party, so I came up with another that actually ended up being the most popular—Stacked Chocolate-Butterscotch-Coconut Cream Tart.

Twelve different tarts in all I baked and stacked for the Baby Keet shower, and here’s what I learned.

Tarts made in rectangular pans are simpler to make and easier to cut. I would have never made this discovery if I hadn’t left my three 9-inch round tart pans at our home in Pennsylvania. At first I panicked. What to do? I already owned three 9-inch tart pans. I didn’t want to buy yet another set. My necessity mothered an innovation. I already owned two 14- by 3-inch removable bottom tart pans, so I quickly headed out to the local kitchen shop and bought a third. Problem solved. I’d stack rectangular, rather than round, tarts.

I also learned that cream pies and fruit tarts are easier to bake than custard and nut ones. Baking a tart shell that won’t spring a leak isn’t easy. A pumpkin or pecan pie  is one thing–the filling just leaks into the pan—but with removable bottom tart pans, liquid-y custard fillings like pumpkin and syrupy nut fillings like pecan can drain out, leaving a half empty tart shell and a messy oven floor.

By carefully patching all of the pinholes and cracks, I ultimately created shells that held tight during baking. Next holiday I will have perfected the method, but for now, I offer a foolproof stacked tart. Simply bake the tart shells, stovetop cook the puddings, and pour them in the baked shells.

I put a lot of care into those twelve tarts, babying them from conception to delivery. It was a proud moment parading them from the cool garage to the dessert table for an admiring crowd. Nothing compared with the love and pride to come.

Stacked Chocolate-Butterscotch-Coconut Cream Tart

 

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by: Three Many Cooks

Serves: 12

Ingredients

Pie Crusts

• 4½ cups all-purpose flour
• 1½ teaspoons salt
• 3 tablespoons granulated sugar
• ¾ teaspoon baking powder
• 
2 sticks (16 tablespoons) butter, at room temperature
• 
9 tablespoons water, more if necessary
• 1½ cups graham cracker crumbs (from 9 graham crackers)
  

Chocolate Pudding

• ⅓ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsweetened cocoa powder
• Pinch salt
• 2 large egg yolks, lightly beaten
• 1 can (12 ounces) evaporate milk
• ½ teaspoon vanilla extract
• 2 ounces bittersweet chocolate
  

Butterscotch Pudding

• 2 tablespoons cornstarch
• ⅛ teaspoon salt
• 1 can(12 ounces) evaporated milk
• 2 large egg yolks, lightly beaten
• 3 tablespoons unsalted butter
• ½ cup light brown sugar
• ½ teaspoon vanilla extract
  

Coconut Pudding

• ⅔ cup unsweetened shredded coconut
• ⅓ cup granulated sugar
• 2 tablespoons cornstarch
• Pinch salt
• 2 large egg yolks
• 1 can (12 ounces) evaporated milk
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Whipped Cream

• 1 pint (2 cups) heavy cream
• 2 tablespoons sugar
• 1 tablespoon bourbon

Instructions

1. For the piecrusts: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, salt, sugar, and baking powder in a food processor. Add butter; pulse to completely incorporate. Add water; pulse until dough forms little clumps, adding additional water, 1 teaspoon at a time, until clumps form. Remove dough from processor and divide into 3 equal portions. Working one portion of dough at a time, spread ½ cup of the graham cracker crumbs on a work surface; roll dough into an approximate 16- by 6-inch rectangle. Transfer rolled dough to a14- by 3-inch tart pan with a removable bottom. Trim dough all around to ½-inch beyond pan lip. Roll overhanging dough under with fingertips so that it is flush with pan lip. Bake until golden brown, 20 to 25 minutes. Repeat with remaining dough and crumbs. (Unfilled tart shells can be stored in a cool, dry place a couple of days.)
2. For the chocolate pudding, whisk sugar, cornstarch, cocoa, and salt in a medium saucepan. Add yolks, then immediately, but gradually whisk in milk. Cook over medium heat, stirring frequently at first, then constantly as mixture thickens and comes to a full boil, about 5 minutes. Remove from heat, whisk in vanilla, then bittersweet chocolate until it completely melts. Pour warm pudding into one of the pre-baked shells. Place a sheet of plastic wrap directly on surface to keep a skin from forming. Refrigerate until completely chilled, at least 3 hours or overnight.
3. For the butterscotch pudding, dissolve cornstarch and salt in ½ cup of the evaporated milk; whisk in eggs and set aside.
4. Meanwhile, heat butter and sugar in a small saucepan over medium heat until rich caramel brown (220 degrees on a candy thermometer) about 5 minutes. Gradually whisk in remaining 1 cup of evaporated milk. Once sugar dissolves, gradually whisk in milk-cornstarch mixture; continue cooking until mixture thickens and comes to a full boil. Remove from heat and stir in vanilla extract. Pour pudding into the second pre-baked pie shell and, once again, place a sheet of plastic wrap over filling surface. Refrigerate until completely chilled, at least 3 hours or overnight.
5. For the coconut pudding, adjust oven rack to lower-middle position and heat oven to 300 degrees. Place coconut in an 8-inch cake pan and toast, stirring occasionally, until golden brown, about 20 minutes. Whisk sugar, cornstarch, and salt in a medium saucepan. Add yolks, then immediately, but gradually whisk in milk. Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and comes to a full boil, about 5 minutes. Remove from heat, whisk in vanilla, then all but 1 tablespoon of the toasted coconut. Pour warm pudding into one of the pre-baked shells. Place a sheet of plastic wrap directly on surface to keep a skin from forming. Refrigerate until completely chilled, at least 3 hours or overnight.
6. When ready to serve, beat cream, sugar, and bourbon to soft peaks in a 2-quart Pyrex measuring cup. Stack tarts, butterscotch on top of chocolate and coconut on top butterscotch. Spoon whipped cream on coconut pudding, sprinkling whipped cream with remaining tablespoon of coconut. Serve (Can be refrigerated for several hours.)

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