Step 1

Preheat your oven to 400 degrees.

Step 2

In a food processor, process the flour, sugar and salt for about 10 seconds.

Step 3

Then add the chunks of butter and process until the mixture looks like coarse crumbs.

Step 4

Add the egg yolk and process again until the egg is thoroughly combined.

Step 5

, separate the mixture into 6 – 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!

Step 6

, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.

Step 7

In a saucepan over medium heat, bring the milk, cream of coconut, coconut, and the vanilla bean to a simmer.

Step 8

Remove from heat, an let sit for 1 hour.

Step 9

In a mixer, beat together the egg yolks, sugar, cornstarch, and salt.

Step 10

Beat together until thick and pale yellow.

Step 11

After the milk mixture has sat for the 1 hour, reheat it until it is hot again.

Step 12

Once the milk mixture is hot, slowly pour it into the mixer, while the mixer is going at medium speed.

Step 13

Once the cream is mixed thoroughly, transfer it to a saucepan and cook it over medium heat, whisking constantly, until boiling, and the mixture thickens.

Step 14

You can strain the cream through a sieve to remove the shredded coconut, but I like to leave it in the cream. It’s delicious!

Step 15

Let the coconut cream cool completely before adding it to your tarts.

Step 16

Make sure to stir the cream well before using.

Step 17

Once the tarts and coconut cream have cooled completely, fill the centre of the tarts with a scoop of the cream.

Step 18

Top with whipping cream.