Puits d'amour | Wells of love | Coconut Custart Tart

Puits D’amour or Wells of Love. This tart features a sweet, crumbly crust filled with a velvety cream, all topped with grated coconut and maraschino cherry. If you’ve been to Mauritius, chances are those stunning Puits D’amour displayed in the windows of every patisserie caught your eye.

Dimension: 2.7 in diameter * 0.78 in depth (7 CM x 2 CM)

For the Custard
Ingredients:
500ml Whole Milk
80g White Sugar
30g Cornstarch
30g All purpose flour
5 Egg yolks
1 TBSP Vanilla Extract

For the Whipping Cream
Ingredients:
1 cup - Whipping Cream/ Heavy Cream or Double Cream
1 TSP Vanilla Extract
3 TBSP Icing Sugar

For the dough
Ingredients:
250g All purpose flour
100g Granulated Sugar
140g Cold Butter
1 Egg yolk
1 TSP Vanilla Extract
2 TBSP cold water (or a bit more)
Pinch of Salt
Lemon Zest (Optional)

Note:

Can I bake the shells ahead? Yes! The baked crusts can be stored at room temperature, in an airtight container, for 2-3 days or frozen for a couple of months.

Depending in which country you are, Double cream is heavy cream with a butterfat content of 42%. This is hard to find in the U.S/Canada. You can substitute "heavy cream" which has at least 36% butterfat. I’m using whipping cream 35%. With more fat % in the milk, your cream will hold better.

When making whipped cream it’s best to use a metal bowl that’s been chilled for a little while. Using a warm or room temperature bowl will make make it difficult for the whipped cream to puff up and hold its shape.

Custard - You can make the custard or creme patissiere ahead of time, it will keep for a few days in an airtight container in the fridge. However, I would not add the whipped cream until you were ready to serve it. It is best served immediately.

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Pâtisserie Mauricienne
Pâtisserie Française
Recette Mauricienne
Mauritian Cuisine
Cuisine Mauricienne
Puit d'amour
Love pits
Pits love
Custard tart
Crème pâtissière
Mauritian Recipe