Coconut Cream Tarts
Coconut Cream Tarts
These Coconut Cream Tarts with a Shortbread Cookie Crust are simple to make, and are SO delicious! This recipe makes 6 – 3 inch tarts, or 1 -10 inch tart.
Tart. I love that word. Just say it out loud. Tart. Tart. I just hear the word and I need one. Stat. And that’s likely the reason I don’t make them very often, because if I do, I have to eat one. I mean you can’t just let a tart sit there looking all tarty. And if there’s a coconut cream tart…oh man…I don’t stand a chance against a coconut cream tart.
Me + coconut = true love.
I made some this past weekend and they didn’t last more than 2 minutes. Devoured in absolute silence, with oohs and ahhs and finger licking…I even saw my son lick his plate. These tarts are amazing. You should make some. I promise they’re not hard. Don’t be fooled by how long the recipe looks – they really are easy, I promise. And besides, a coconut cream tart is worth your efforts! 😉
Coconut Cream Tarts
Ingredients
The Shortbread Crust:
- 1 1/4 cups flour
- 1/3 cup sugar
- pinch of salt
- 1/2 cup butter cut into chunks
- 1 egg yolk
- 6, 3 inch mini tart pans or 1 large 10 inch tart pan
The Coconut Cream:
- 2 cups whole milk
- 1/4 cup cream of coconut
- 1/2 cup sweetened shredded coconut
- 1/2 vanilla bean split
- 4 large egg yolks
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 pinch of salt
The Topping:
- whipping cream
Instructions
The Crust:
- Preheat your oven to 400 degrees F.
- In a food processor, process the flour, sugar and salt for about 10 seconds.
- Then 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 6 - 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them 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 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
The Coconut Cream:
- First, using a knife, split the vanilla bean gently lengthwise down the middle, careful not to cut through the bean. You basically just want to 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. Then after this time, remove the vanilla bean.
- In a mixer, beat together the egg yolks, sugar, cornstarch, and salt.
- Beat together until thick and pale yellow.
- After the milk mixture has sat for the 1 hour, reheat it 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. It's delicious!
- Let the coconut cream cool completely before adding it to your tarts.
- Make sure to stir the cream well before using.
Whipped Cream:
- Using a mixer make your whipped cream.
Putting the Tarts Together:
- Once the tarts and coconut cream have cooled completely, fill the centre of the tarts with a scoop of the cream.
- Top with whipped cream.
Notes
Crust recipe from the Joy of Cooking, Coconut Cream recipe from Martha Stewart
More Delicious Tart Recipes:
Have a delicious day!
Thank you for the recipe, one of my favorite deserts.
They look so good Jo-Anna! We love anything coconut at your house! Angie xo
Deliciousness! and, oh my… your photo is stunning!!
The recipe looks delicious and quite simple to make. The cream coconut your talking about is it in a can? Cannot.wait to try ?
Hi Rhonda! The coconut cream does sometimes come in a can, but it’s not to be confused with coconut milk. Cream of coconut is thick and very sweet, and commonly used in mixed drinks. Hope that helps!
I love coconut too and a coconut cream tart sounds like the perfect thing right about now! Can’t wait to try! 🙂
Fabulous looking recipe—thank you!!! What is coconut cream, though?
I’m saving this to a special folder and look forward to making it soon!!!
Some days just need a little treat and I think this one will do the job with lots of taste and very little sugar….this week has been a heavy one for us,…we learned my husband has a lung tumor–that’s probably cancerous–and needing surgery….I think I’ll make this recipe for him….and nurture him with love and lots of prayers…and…tarts!
Thanks for all you give through your blog!!
Great job!!
Love it!!
Hugs!
Shortbread and coconut? Yes please! These look so yummy!
These tarts are soooo pretty!!! and they look extremely tasty 🙂 What an amazing recipe!
hi wanted to know how can i replace the egg yolks and egg in this recipe as I am a lacto vegan..