Go Back

Coconut Cream Tarts

Print Recipe Pin Recipe

Ingredients
  

For the Shortbread Crust:

  • 1-¼ cups all-purpose flour
  • ⅓ cup granulated sugar
  • Pinch of salt
  • ½  cup butter, cut into chunks
  • 1 egg yolk
  • Six 3-inch mini tart pans or 1 large 10-inch tart pan

For the Coconut Cream:

  • 2 cups whole milk
  • ¼ cup cream of coconut
  • ½ cup sweetened shredded coconut
  • ½ vanilla bean, split
  • 4 large egg yolks
  • ¼ cup granulated sugar
  • 1 tbsp. cornstarch
  • Pinch of salt

For the Topping:

  • Whipping cream
  • Confectioners' sugar

Instructions
 

To prepare the shortbread crust:

  • 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.

To prepare the coconut cream:

  • 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.

To prepare the topping, assemble and serve:

  • Using a mixer, prepare the whipped cream.

Assemble and serve:

  • 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.

Notes

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.