Delicious and creamy coconut tarts for a sweet treat

These coconut cream tarts are a delightful dessert that will transport you to a tropical paradise. Made with a buttery crust, rich coconut cream filling, and topped with whipped cream and toasted coconut flakes, these tarts are a perfect balance of flavors. They are perfect for any occasion and will surely impress your guests. Enjoy a bite of heaven with these delicious coconut cream tarts!

Ingredients

• For the crust:
• - 1 1/2 cups all-purpose flour
• - 1/4 cup granulated sugar
• - 1/4 teaspoon salt
• - 1/2 cup unsalted butter, cold and cubed
• - 1 large egg
• - 1/2 teaspoon vanilla extract
• For the coconut filling:
• - 1 cup canned coconut milk
• - 1/2 cup whole milk
• - 1/2 cup granulated sugar
• - 1/4 cup cornstarch
• - 1/4 teaspoon salt
• - 3 large egg yolks
• - 1 teaspoon vanilla extract
• - 1/2 cup sweetened shredded coconut
• For topping:
• - 1 cup heavy cream
• - 2 tablespoons powdered sugar
• - 1/4 cup toasted coconut flakes

Directions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg and vanilla extract. Add the egg mixture to the food processor and pulse until the dough comes together.
4. Transfer the dough to a lightly floured surface and knead it a few times until smooth. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. On a lightly floured surface, roll out the dough to fit your tart pans. Press the dough into the pans and trim any excess. Prick the bottoms with a fork to prevent bubbling.
6. Place the tart pans on a baking sheet and bake for 12-15 minutes, or until golden brown. Remove from the oven and let cool completely.
7. In a saucepan, combine the coconut milk, whole milk, and sugar. In a separate bowl, whisk together the cornstarch, salt, and egg yolks. Gradually whisk the egg mixture into the saucepan.
8. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and stir in the vanilla extract and sweetened shredded coconut.
9. Pour the coconut filling into the cooled tart shells. Smooth the tops with a spatula and refrigerate for at least 2 hours, or until set.
10. In a large mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spoon or pipe the whipped cream onto the chilled tarts.
11. Sprinkle the toasted coconut flakes over the whipped cream topping.
12. Serve the coconut cream tarts chilled and enjoy!

Interesting Facts