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!
I’m so looking forward to making these tarts! Your photo is gorgeous. No wonder they didn’t last long! I’ve featured them on Friday Finds today. Thanks for sharing the recipe and enjoy your weekend.
these tarts are perfect and delicious. greetings from Spain
Plan to make these ASAP, but would you kindly provide the diameter of the “large” tart pan you mention as an alternative to the small, individual tart pans? 8-inch, 9-inch, larger?
Thank you very much for the fabulous recipe!
P.
Hi! Sorry for the late response! I always use an 8 inch tart pan.
Thanks very much for the pan size info. After I sent my originall email, I noticed that at the top of the recipe, a 10-inch pan was called for if not using the smaller pans. I just got a new 8″ tart pan, so I’m going to make this tart today. I’ve always had the French tinned tart pans with removable bottoms, but I just discovered the Fat Daddio tart pans, which I much prefer. They’re much sturdier, the fluting is a bit more shallow, and the flute width is a bit wider, making it easier to fit pastry in the pan, while still providing plenty of flute definition when the tart is removed. They’re also a snap to clean, so I’m a Fat Daddio convert now!
Looking forward to making this lovely tart in my new tart pan!
Thanks again!
You’re welcome! Good luck!
Does this need to stay refrigerated?
Do you think I could use Almond Milk in place of the 2 cups whole milk (maybe half and half). I know in some recipes such as puddings, it wont set.
Hi Rebecca! I’m not sure how it would work…I’ve never tried to make custard with almond milk before. If you try it, let me know how it goes!
Happy Holidays!
Does this recipe make enough custard for a 9″ deep dish pie? I would like to try this coconut custard recipe, but instead of making a tart I want to make a coconut cream pie with a sky high meringue.
Thanks,
JoAnna
Hey Jo-Anna, I have made this recipe twice and both times the custard did not set, remained milk like. Perhaps I used the wrong coconut cream? What kind do you use?
Hi Mary! Oh I’m sorry to hear that! I’ve used Thai Kitchen and Grace brands for these tarts…make sure it’s the coconut cream, not coconut milk. Also, if the filling is not setting, you could try adding more cornstarch.
Jo-Anna
Thanks Jo-Anna, my husband made it with me again tonight because the taste is so yummy . He found that cooking the mixture in the final step until it thickens instead of just to the boiling point makes all the difference. Thanks for the yummy recipe. It will be taken to a party this weekend and I know it will be a hit. Mary
Oh I’m so happy to hear that! I’ll update the recipe to include that, in case others have had the same experience! Thank you so much for connecting with me! 🙂
Can I use vanilla extract instead of vanilla bean.
Hi Lisa! You definitely can…I would use 1/2 tsp of vanilla.