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
- Preheat your oven to 400°F (200°C).
- In a food processor, combine flour, sugar, and salt. Process for about 10 seconds.
- Add butter and process until the mixture resembles coarse crumbs.
- Add the egg yolk and process again until fully combined.
- 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.
- 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.
- Split the vanilla bean lengthwise using a knife, without cutting through.
- 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.
- After an hour, remove the vanilla bean.
- In a mixer, beat together the egg yolks, sugar, cornstarch, and salt until thick and pale yellow.
- Reheat the milk mixture until hot again.
- Slowly pour the hot milk mixture into the mixer while on medium speed.
- Transfer the combined mixture to a saucepan and cook over medium heat, whisking constantly, until it boils and thickens.
- 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.
- Using a mixer, whip your cream until it reaches the desired consistency.
- Once the tarts and coconut cream have cooled completely, fill the centers of the tarts with a scoop of coconut cream.
- 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