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! 😉
6, 3 inch mini tart pans (or 1 large 10 inch tart pan)
The Coconut Cream:
2cups whole milk
1/4cup cream of coconut
1/2cup sweetened shredded coconut
1/2 vanilla bean (split)
4 large egg yolks
1 tbsp cornstarch
1 pinch of salt
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.
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.
If you want your tarts to look extra special, you can sprinkle on some toasted coconut after you have assembled them. To do that, spread about 1/4 cup of sweet shredded coconut onto a baking sheet, and put it in a 350 degree oven for about 2-3 minutes. Just watch the coconut closely, as it turns brown very quickly. (Note: do not put your tarts in the oven, you are just toasting the coconut to put on top.)
Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.