Coconut Cream Tarts Recipe

 

Coconut Cream Tarts 

**Coconut Cream Tarts Recipe**

*Ingredients:*

**For the Tart Shells:**

- 1 1/2 cups all-purpose flour

- 1/2 cup unsalted butter, cold and cubed

- 1/4 cup granulated sugar

- 1 large egg

- 1-2 tablespoons cold water

**For the Coconut Cream Filling:**

- 1 can (13.5 oz) coconut milk

- 1/2 cup granulated sugar

- 1/4 cup cornstarch

- 1/4 teaspoon salt

- 3 large egg yolks

- 2 tablespoons unsalted butter

- 1 teaspoon vanilla extract

- 1 cup shredded coconut, toasted

Coconut Cream Tarts 

**For Garnish (optional):**

- Whipped cream

- Toasted coconut flakes

*Instructions:*

**Step 1: Prepare Tart Shells**

1. In a food processor, combine flour, cold cubed butter, and sugar. Pulse until the mixture resembles coarse crumbs.

2. Add the egg and 1 tablespoon of cold water. Pulse until the dough starts to come together. If needed, add an additional tablespoon of water.

3. Turn the dough out onto a floured surface and knead it a few times until it forms a ball. Flatten the ball into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Preheat your oven to 375°F (190°C).

5. Roll out the chilled dough on a floured surface and cut it into rounds to fit your tart pans. Press the dough into the tart pans, ensuring an even layer on the bottom and up the sides.

6. Prick the bottom of the tart shells with a fork. Place them in the freezer for about 15 minutes.

7. Bake the tart shells for 12-15 minutes or until they are golden brown. Allow them to cool completely.

Coconut Cream Tarts 

**Step 2: Toast Coconut**

1. While the tart shells are cooling, toast the shredded coconut in a dry pan over medium heat until it becomes golden brown. Set aside for later.

**Step 3: Prepare Coconut Cream Filling**

1. In a saucepan, combine coconut milk, sugar, cornstarch, and salt. Whisk until smooth.

2. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the coconut milk mixture to the egg yolks, whisking continuously to temper the eggs.

3. Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture. Cook over medium heat, whisking constantly, until the mixture thickens.

4. Remove the saucepan from heat and stir in butter and vanilla extract until smooth.

5. Fold in the toasted shredded coconut.

**Step 4: Fill Tart Shells**

1. Pour the coconut cream filling into the cooled tart shells.

2. Smooth the tops with a spatula and refrigerate the tarts for at least 2-3 hours or until the filling is set.

**Step 5: Garnish (Optional)**

1. Before serving, garnish the coconut cream tarts with whipped cream and additional toasted coconut flakes if desired.

Enjoy these delectable Coconut Cream Tarts with their buttery crust and luscious coconut filling!