This recipe for Coconut Cream Tarts is a delicious and easy-to-make dessert that is perfect for any occasion. The crust is made with a combination of flour, shredded coconut, sugar, and butter, which gives it a nice texture and flavor. The filling is made with a combination of coconut milk, sugar, cornstarch, egg yolks, and vanilla extract, which gives it a rich and creamy texture.
The key to success with this recipe is to make sure the filling is thick enough before pouring it into the crusts. If the filling is too thin, it will not set properly and will be difficult to cut.
You can also adjust the recipe to suit your taste. For example, you can use vanilla or almond extract instead of coconut extract.
Serve this dish with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
In conclusion, this recipe for Coconut Cream Tarts is a delicious and easy-to-make dessert that is perfect for any occasion.
The crust is made with a combination of flour, shredded coconut, sugar, and butter, which gives it a nice texture and flavor. The filling is made with a combination of coconut milk, sugar, cornstarch, egg yolks, and vanilla extract, which gives it a rich and creamy texture. The key to success with this recipe is to make sure the filling is thick enough before pouring it into the crusts.
It’s versatile, easy to make and can be adjusted to suit your taste. You can use vanilla or almond extract instead of coconut extract. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. Give it a try and let us know how it turns out!
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1 large egg yolk
1 can of full-fat coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 large egg yolks
1 tsp vanilla extract
1/2 cup unsweetened shredded coconut, toasted
Instructions:
In a food processor, pulse the flour, shredded coconut, and sugar until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together.
Divide the dough into 4 equal portions and press it into 4 (4-inch) tart pans with removable bottoms. Prick the bottoms of the crusts all over with a fork and freeze for at least 30 minutes.
Preheat the oven to 350°F (175°C).
Remove the crusts from the freezer and line them with parchment paper or foil. Fill the crusts with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper and continue to bake for an additional 5-8 minutes or until the crusts are golden brown. Let them cool completely.
In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat.
In a small bowl, whisk together the egg yolks and vanilla extract. Slowly pour the egg mixture into the saucepan while whisking constantly. Cook over low heat, whisking constantly, for an additional 2 minutes.
Remove the pan from heat and stir in the toasted coconut.
Pour the filling into the cooled crusts and spread it out evenly. Cover the tarts with plastic wrap and refrigerate for at least 2 hours, or until the filling is set.
Serve the tarts chilled and garnish with additional toasted coconut, if desired.
