coconut cream tart

This recipe makes 6 - 3 inch tarts, or 1 -10 inch tart.

Coconut Cream Tarts

flour

sugar

salt

butter

6, 3 inch mini tart pans (or 1 large 10 inch tart pan)

milk

cream of coconut

coconut

vanilla bean (split)

cornstarch

whipping cream

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

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

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

If you are making mini tarts (tartlets)

, separate the mixture into 6 &#8211; 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!

If you are making one large tart

, 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.

The Crust:

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

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

Beat together until thick and pale yellow.

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

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

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.

You can strain the cream through a sieve to remove the shredded coconut, but I like to leave it in the cream. It&#8217;s delicious!

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

Make sure to stir the cream well before using.

The Coconut Cream:

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

Putting the Tarts Together:

One way to avoid a soggy tart crust is to brush melted white chocolate on the bottom of the tarts before filling.  It acts as a barrier between the crust and custard.  Tarts are delicious.    Although it takes a bit of waiting time until you can enjoy them, the elements are all easy to put together.  For. anyone who loves coconut, they will love these!

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The most viewed coconut cream tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coconut Cream Tarts

The most viewed coconut cream tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine