Coconut Cream Tarts

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Delicious homemade Coconut Cream Tarts topped with whipped cream and coconut flakes
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Coconut Cream Tarts

Coconut Cream Tarts are delicious little desserts that bring a tropical twist to your table. They feature a flaky crust, rich coconut filling, and a dollop of whipped cream on top. Perfect for parties or a sweet treat at home, these tarts are sure to please everyone!

Why Make This Recipe

Making Coconut Cream Tarts is a fun and rewarding experience. They are not only easy to prepare but also allow you to impress your family and friends with your baking skills. Plus, who doesn’t love the combination of creamy coconut and a crunchy tart shell? These tarts are a great way to enjoy a taste of the tropics any day of the year!

How to Make Coconut Cream Tarts

Ingredients:

  • 1 1/4 cups flour
  • 1/3 cup sugar
  • Pinch of salt
  • 1/2 cup butter, cut into chunks
  • 1 egg yolk
  • 2 cups whole milk
  • 1/4 cup cream of coconut
  • 1/2 cup sweetened shredded coconut
  • 1/2 vanilla bean (split)
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • Pinch of salt
  • Whipping cream (for topping)

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. In a food processor, combine flour, sugar, and salt. Process for about 10 seconds.
  3. Add butter and process until the mixture resembles coarse crumbs.
  4. Add the egg yolk and process again until fully combined.
  5. For Mini Tarts: Divide the mixture into 6 mini tart pans (3-inch). Press the dough into the molds, making the sides slightly higher than the center. Prick the dough with a fork several times. Bake for 12-15 minutes.
  6. For a Large Tart: Press the mixture into a 10-inch tart pan and bake for 15-18 minutes, pricking the crust with a fork as well.
  7. Split the vanilla bean lengthwise using a knife, without cutting through.
  8. In a saucepan over medium heat, combine milk, cream of coconut, shredded coconut, and the vanilla bean. Bring to a simmer, then remove from heat and let sit for 1 hour.
  9. After an hour, remove the vanilla bean.
  10. In a mixer, beat together the egg yolks, sugar, cornstarch, and salt until thick and pale yellow.
  11. Reheat the milk mixture until hot again.
  12. Slowly pour the hot milk mixture into the mixer while on medium speed.
  13. Transfer the combined mixture to a saucepan and cook over medium heat, whisking constantly, until it boils and thickens.
  14. Optionally, strain the cream through a sieve to remove shredded coconut, or leave it in for added texture. Let the coconut cream cool completely before adding it to your tarts. Stir well before using.
  15. Using a mixer, whip your cream until it reaches the desired consistency.
  16. Once the tarts and coconut cream have cooled completely, fill the centers of the tarts with a scoop of coconut cream.
  17. Top with a generous dollop of whipped cream.

How to Serve Coconut Cream Tarts

Serve Coconut Cream Tarts chilled for the best flavor. You can place them on a nice dessert plate and garnish with a sprinkle of shredded coconut or a slice of fresh fruit for added color and flair.

How to Store Coconut Cream Tarts

Store any leftover Coconut Cream Tarts in the refrigerator. Keep them covered with plastic wrap or in an airtight container. They are best enjoyed within 2 days for optimal freshness.

Tips to Make Coconut Cream Tarts

  • Make sure your butter is cold for a flakier crust.
  • Let the coconut cream cool completely before filling the tarts to prevent a soggy base.
  • Feel free to add your favorite toppings like chocolate shavings or nuts for extra flavor.

Variation

You can try adding chocolate to the coconut cream for a chocolate coconut tart. Simply melt some chocolate and mix it into the cream before filling the tarts.

FAQs

1. Can I use coconut milk instead of whole milk?
Yes, you can substitute coconut milk for whole milk to enhance the coconut flavor.

2. Can I make the crust ahead of time?
Absolutely! You can prepare the tart crust a day in advance and store it in the refrigerator until you are ready to fill it.

3. What if I don’t have a food processor?
You can mix the ingredients by hand using a pastry cutter or your fingers to combine the butter with the dry ingredients until it resembles coarse crumbs.

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Coconut Cream Tarts

  • Author: krmibk110
  • Total Time: 75 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Deliciously rich Coconut Cream Tarts with a flaky crust and topped with whipped cream, perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups flour
  • 1/3 cup sugar
  • Pinch of salt
  • 1/2 cup butter, cut into chunks
  • 1 egg yolk
  • 2 cups whole milk
  • 1/4 cup cream of coconut
  • 1/2 cup sweetened shredded coconut
  • 1/2 vanilla bean (split)
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • Pinch of salt
  • Whipping cream (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a food processor, combine flour, sugar, and salt. Process for about 10 seconds.
  3. Add butter and process until the mixture resembles coarse crumbs.
  4. Add the egg yolk and process again until fully combined.
  5. For Mini Tarts: Divide the mixture into 6 mini tart pans (3-inch). Press the dough into the molds, making the sides slightly higher than the center. Prick the dough with a fork several times. Bake for 12-15 minutes.
  6. For a Large Tart: Press the mixture into a 10-inch tart pan and bake for 15-18 minutes, pricking the crust with a fork as well.
  7. Split the vanilla bean lengthwise using a knife, without cutting through.
  8. In a saucepan over medium heat, combine milk, cream of coconut, shredded coconut, and the vanilla bean. Bring to a simmer, then remove from heat and let sit for 1 hour.
  9. After an hour, remove the vanilla bean.
  10. In a mixer, beat together the egg yolks, sugar, cornstarch, and salt until thick and pale yellow.
  11. Reheat the milk mixture until hot again.
  12. Slowly pour the hot milk mixture into the mixer while on medium speed.
  13. Transfer the combined mixture to a saucepan and cook over medium heat, whisking constantly, until it boils and thickens.
  14. Optionally, strain the cream through a sieve to remove shredded coconut, or leave it in for added texture. Let the coconut cream cool completely before adding it to your tarts. Stir well before using.
  15. Using a mixer, whip your cream until it reaches the desired consistency.
  16. Once the tarts and coconut cream have cooled completely, fill the centers of the tarts with a scoop of coconut cream.
  17. Top with a generous dollop of whipped cream.

Notes

Serve chilled for the best flavor. They can be garnished with shredded coconut or fresh fruit.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 tart
  • Calories: 300
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: Coconut, Dessert, Tarts, Tropical, Cream

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