Soften the gelatin in the water and set aside.
Heat the milk until hot but not boiling.
Whisk the egg yolks and sugar together in a non-reactive saucepan.
Whisk in the flour.
Add the milk slowly, whisking well and scraping the corners of pan with a rubber spatula to make sure all of the egg yolk mixture is incorporated.
Place over medium heat and, stirring constantly, bring to a boil. Boil for 1 minute, stirring constantly.
Remove from the heat and add the vanilla (if using extract). Tear the gelatin into small pieces and stir it into the hot liquid (there is no need to liquefy it, the heat of the mixture will do this for you).
Pour into a storage container,
cover the surface with plastic wrap, poke a few holes in it and refrigerate overnight to chill or freeze.
Dissolve instant coffee in water.
Combine butter, instant coffee, and sugar in a heavy saucepan.
Heat until the butter is melted, and the mixture is steaming, but not boiling, stirring constantly.
Remove from heat, add the chocolate and let sit for a few minutes.
Whisk to smooth chocolate.
Whisk in the egg yolks and lastly the brandy.
Pour 1 2 /3 cup (400 grams or 14 ounces) into the shell.
Refrigerate or freeze the tart briefly just to firm the filling as quickly as possible.
When firm, beat the cream just to soft peaks. Do not overbeat.
If the chocolate mixture is at all set, heat briefly, stirring constantly to return to a liquid state but do not let it get hot. fold the cream into the chocolate mixture.
Pour over the filling in the shell. If the mixture is too stiff to pour, heat gently. Chill or freeze to set.
Simmer, uncovered, stirring frequently until the water is almost gone and the apricots are soft.
Place the apricots and remaining ingredients in a processor bowl
and process until smooth. Set aside to cool.
This can be made a week ahead and kept in the refrigerator.
Almond Paste Crumbs
Place all in the food processor.
Process until crumbly. Do not over process as you want fairly large crumbs.
Line a baking sheet with parchment and spread the crumbs out. Bake about 7 to 10 minutes or until golden.
Spread the cooled apricot filling over the bottom of the baked crust.
Whip the cream with the powdered sugar and vanilla until stiff.
Whisk the pastry cream to smooth
and fold in the whipped cream.
Spread this over the apricot filling.
Individual tarts are used to illustrate the steps.
Cream of Coconut in can.
Cream of Coconut poured out of can.
Cream of Coconut whisked to bring together.
Heat the cream of coconut and white chocolate
until melted but do not boil.
Add the butter and continue to heat gently until the butter has melted.
Remove from the heat; whisk in the mascarpone.
Pour over the shredded coconut
then pour into the shell.
Heat the cream, butter and clear corn syrup over medium heat until the butter is melted and mixture is steaming but do not boil.
Remove from the heat and add the semisweet chocolate.
Let sit for several minutes; whisk gently to smooth out chocolate.
Place the white chocolate in a microwave container and microwave about 1 1/2 to 2 minutes on half power. Stir to smooth completely.
If the chocolate is too thick to drizzle easily, melt a tablespoon or so of shortening or cocoa butter in a microwave.
Add a little at a time until the chocolate will drop from a spoon in a steady stream without clumping up.
Pour the chocolate glaze in the middle of the tart.
With an offset spatula, spread the chocolate glaze to cover the coconut just to the edge of the coconut.
Immediately, dip a spoon into the melted white chocolate and holding it 6 to 8 inches over the chocolate glaze, make random circles by moving the spoon in a circular motion.
Before either the glaze or white chocolate start to set, use a toothpick or bamboo skewer to draw a shallow line top to bottom near the edge of the tart.
Move over about an inch and draw a shallow line bottom to top; Repeat till you get to the other side.
Repeat drawing lines sideways 3 or 4 times from the top of the tart to the bottom.
Lastly, pick the tart up and rap it firmly on the table to smooth out the topping. Refrigerate to set top or freeze.
The sides should just drop away; if they don’t, use a pointed offset spatula between the edge of the tart and the pan.
Release the bottom with a straight spatula between the bottom of the tart and the pan.
The 9″ plain press-in crust was used here.
Process until finely cut in.
Add the sugar; process briefly. Add the egg and yolk
and process until a ball forms.
Spray only the center bottom of the pan only with a releasing spray.
Divide the dough in half (175 grams or 6 ounces).
Divide one piece in half again (85 grams or 3 ounces).
Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope.
Lay against one half edge of the pan.
Repeat with the other quarter, overlapping the pieces slightly.
Press into the side of the shell, sealing the two pieces together.
Flatten the remaining half of the dough into a circle. Place it in the bottom of the pan. With the heel of your hand, press the dough outward toward the edge.
and lastly, seal the seam.
Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.
Prick the tart bottom with a fork.
Bake as directed.
Spray the center of the pan.
Process briefly to mix. Add egg and egg yolk
Process until a ball forms.
Divide the dough in half.
Lay along the bottom inside edge of one half the pan. Repeat with the other piece, overlapping the edges.
Press firmly against the edge of the pan.
so it does not crack when baked.
Dock the crust with a fork.
Sift the cocoa and powdered sugar together in a bowl.
Add the crumbs, mixing well
Add the butter and toss with a fork until the crumbs are completely coated.
Spray the bottom of the quiche pan and spread 2/3 of the crumbs (200 grams or 7 ounces) evenly over the bottom of the pan.
Distribute evenly against the sides of the pan.
Press them firmly against sides
and the remainder (160 grams or 5 2/3 ounces) on the bottom.
Heat the cream, butter and sugar until steaming and butter melts.
Remove from heat and add the chocolate and vanilla
submerging chocolate under the cream. Let sit for 4 to 5 minutes.
Gently whisk to smooth out the remaining chocolate.
Using a rubber spatula, go around the bottom edges to make sure all of the chocolate is mixed in.
Pour into prepared shell.
Refrigerate until set.
See 9″ Chocolate Graham Cracker Crumb Crust.