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!
This looks so good! Do you use this crust recipe in any other recipes?
Hi Suzanne! I’ve used this same crust in several recipes including my Raspberry Vanilla Tarts, Maple Cream Tarts and my Lemon Tart. It’s so versatile!
Thanks for sharing! How far ahead of time can I make them?
Hi Vanessa! I would make them no more than a day ahead of time…I would only just be concerned about the crust getting a bit too soggy.
One way to avoid a soggy tart crust is to brush melted white chocolate on the bottom of the tarts before filling. It acts as a barrier between the crust and custard. Tarts are delicious. Although it takes a bit of waiting time until you can enjoy them, the elements are all easy to put together. For. anyone who loves coconut, they will love these!
What a great idea!!
Hi Jo-Anna – Can I use Vanilla Extract instead Vanilla Bean for this recipe ‘Coconut Cream Tart’
Hi Linda! Absolutely you can…I would add a 1/4 tsp. Enjoy!
Awesome recipe …just finished making 6 tarts. The filling is so flavourful with the cream of coconut. Must leave the coconut pieces in the filling if you’re a fan of coconut. Thanks for sharing and now I must share recipe with my family and friends. Next time I will try making one huge flan tart. Have you ever tried it with a regular pie dough crust?
I’m so happy you enjoyed this recipe Sherry! I’ve never actually tried it with regular pie crust, but I bet it would be delicious!
Jo-Anna
It’s me again Sherry lol….. I just made coconut cream tart recipe using a regular pie crust dough and it turned it great. You must try it one day 🙂
Oh that is so great to hear! Thank you for letting me know, I’d love to try it!
Would I be able to freeze these? Looking forward to making them this weekend
Hi Treva! No, the coconut cream part would not freeze well.
Why would I need to let the filling cool in the first step if I reheat it again? Thank you!
Hi Cassie! The 1 hour cooling time just allows the cream centre to rest and allows the flavours to come together…I find this step makes for a more flavourful tart.
Hi there,
Planning on making this for my Husbands birthday tomorrow. Do you think I could make the coconut cream and tarts today and just not assemble til tomorrow? I know the cream would need refrigerating but would the crusts need refrigerating since they are a shortbread?
Hi! Absolutely you can do this! I personally wouldn’t refrigerate the crusts, they’re safe on the counter…I think storing them in the fridge might soften them too much.
can I make these ahead not filled and freeze
Hi! I’m sorry for my delayed response! Only the unfilled baked tarts can be frozen, I wouldn’t freeze the cream filling.
Bonjours
A quoi correspond en poids ou ml ,la tasse que tu utilise comme mesures pour les ingrédients pour faire cette délicieuse recette ?
Bonjour! J’ai corrigé la recette pour que vous puissiez voir les mesures dont vous avez besoin maintenant.