Milk Cake Crust
1/2 cup unsalted butter, softened
2 large egg yolks
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3 to 4 tablespoons warm water
Butter for greasing
Cream Filling
2 cups whole milk
2 large egg yolks
2 tablespoons cornstarch
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
2 tablespoons shaved coconut
16 tablespoons artificial sweetener at a 1:1 ratio with sugar
Topping
2 kiwis, peeled and sliced
3 slices of pineapple
1/2 cup whole milk
3 tablespoons artificial sweetener at a 1:1 ratio with sugar
Strawberries for garnish
Milk Cake Crust
1/2 cup unsalted butter, softened
2 large egg yolks
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3 to 4 tablespoons warm water
Butter for greasing
Cream Filling
2 cups whole milk
2 large egg yolks
2 tablespoons cornstarch
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
2 tablespoons shaved coconut
16 tablespoons artificial sweetener at a 1:1 ratio with sugar
Topping
2 kiwis, peeled and sliced
3 slices of pineapple
1/2 cup whole milk
3 tablespoons artificial sweetener at a 1:1 ratio with sugar
Strawberries for garnish
Beat the butter and egg yolks until creamy
Stop the mixer and add the flour, baking powder, and water
Mix until a dough forms
Add warm water as needed to achieve the right consistency
With the dough, line a medium-sized removable tart pan with a lightly greased surface and make a few small holes with a fork
Bake in a preheated moderate oven (180°C) for 25 minutes
While that's baking, heat a saucepan over low heat with the milk, egg yolks, cornstarch, butter, vanilla extract, and coconut
Stir constantly until thickened
Remove from heat and beat vigorously
Add the artificial sweetener and apply to the dough
Heat a saucepan over low heat with the kiwi, pineapple, and milk
Bring to a rapid simmer
Remove from heat, drain excess milk, mix in the artificial sweetener, and distribute decoratively over the cream filling
Garnish with strawberries.
