Coconut Cream Tarts

Pre-heat the oven to 400°F.
In a food processor, process the flour, sugar and salt for about 10 seconds.
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 six 3-inch tart pans and press the dough into the molds, making the sides slightly higher than the centre.
Place in the pre-heated oven and bake for 12 to 5 minutes, making sure to prick them with a fork several times, as the dough tends to puff up.
Watch 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 to18 minutes.
Again make sure to prick the tart with a fork several times while baking and watch it carefully.

First, using a knife, split the vanilla bean gently lengthwise down the middle, careful not to cut through the bean; just open it up.
In a saucepan, over medium heat, bring the milk, cream of coconut, coconut and the vanilla bean to a simmer.
Remove from heat and let sit for 1 hour to allow the flavours to come together.
Once the hour has passed, remove the vanilla bean.
In a mixer, beat together the egg yolks, sugar, cornstarch and salt; continue to beat until thick and pale yellow.
Re-heat the milk mixture 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.
Let the coconut cream cool completely before adding it to the tarts; make sure to stir the cream well before using.

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

If you want the tarts to look extra special, sprinkle with toasted coconut after the tarts have been assembled.

To do that, spread about 1/4 cup of sweet shredded coconut onto a baking sheet; place in a pre-heated 350°F oven for about 2 to 3 minutes.

Watch the coconut closely, as it turns brown very quickly.

Note: do not put your tarts in the oven; just toast the coconut to put on top.

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