Coconut Cream Tarts

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.

Coconut Cream Tart {A-Pretty-Life}

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!  😉

Whisk

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Coconut Cream Tarts

This recipe makes 6 - 3 inch tarts, or 1 -10 inch tart.

Ingredients

The Shortbread Crust:

  • 1 1/4 cup flour
  • 1/3 cup sugar
  • pinch of salt
  • 1/2 cup butter cut into chunks
  • 1 egg yolk
  • 6 inch mini 3 tart pans or 1 large 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:

  1. Preheat your oven to 400 degrees.
  2. In a food processor, process the flour, sugar and salt for about 10 seconds.
  3. Then add the chunks of butter and process until the mixture looks like coarse crumbs.
  4. Add the egg yolk and process again until the egg is thoroughly combined.
  5. 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!
  6. 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:

  1. In a saucepan over medium heat, bring the milk, cream of coconut, coconut, and the vanilla bean to a simmer.
  2. Remove from heat, an let sit for 1 hour.
  3. In a mixer, beat together the egg yolks, sugar, cornstarch, and salt.
  4. Beat together until thick and pale yellow.
  5. After the milk mixture has sat for the 1 hour, reheat it until it is hot again.
  6. Once the milk mixture is hot, slowly pour it into the mixer, while the mixer is going at medium speed.
  7. Once the cream is mixed thoroughly, transfer it to a saucepan and cook it over medium heat, whisking constantly, until boiling.
  8. You can strain the cream through a sieve to remove the shredded coconut, but I like to leave it in the cream. It's delish!
  9. Let the coconut cream cool completely before adding it to your tarts.
  10. Make sure to stir the cream well before using.

Putting the Tarts Together:

  1. Once the tarts and coconut cream have cooled completely, fill the centre of the tarts with a scoop of the cream.
  2. Top with whipping cream.

Recipe Notes

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.)

Crust recipe from the Joy of Cooking, Coconut Cream recipe from Martha Stewart

Tealbowlandspoon

Have a delicious day!
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29 Comments

  • Reply Barbara Hurst May 30, 2013 at 9:06 AM Thank you for the recipe, one of my favorite deserts.
  • Reply Angie@Echoes of Laughter May 30, 2013 at 9:27 AM They look so good Jo-Anna! We love anything coconut at your house! Angie xo
  • Reply Barb May 30, 2013 at 9:33 AM Deliciousness! and, oh my... your photo is stunning!!
  • Reply Liz May 30, 2013 at 12:38 PM I love coconut too and a coconut cream tart sounds like the perfect thing right about now! Can't wait to try! :)
  • Reply Lisa Hains @ HeartInspirations May 30, 2013 at 7:35 PM 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!
  • Reply Dawn May 31, 2013 at 6:08 PM Shortbread and coconut? Yes please! These look so yummy!
  • Reply Trish - Mom On Timeout May 31, 2013 at 6:20 PM These tarts are just gorgeous Jo-Anna! Pinned!
  • Reply Cindy Eikenberg May 31, 2013 at 6:26 PM Hi Jo-Anna, visiting from the party at Tatertots and Jello - these looks simply beautiful! I love Coconut Cream anything and wish I could just grab one right now! :) So pinning these beauties and thank you for sharing the recipe. Have a wonderful weekend!
  • Reply Madonna/aka/Ms. Lemon June 1, 2013 at 1:01 AM I pinned this. I have not had this for a very long time. I do not know why since it is one of my favorites.
  • Reply Rikki June 1, 2013 at 6:14 AM These look absolutely delightful! Pinned it and new follower from the Weekend Wrap-up!
  • Reply Amy @ swiss miss in the kitchen June 1, 2013 at 12:58 PM These tarts are soooo pretty!!! and they look extremely tasty :) What an amazing recipe!
  • Reply rama June 3, 2013 at 5:05 AM hi wanted to know how can i replace the egg yolks and egg in this recipe as I am a lacto vegan..
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  • Reply Our Sunday Best Link Party #1! June 9, 2013 at 6:52 PM [...] Basil Butter Roasted Corn on the Cob  |  Brown Sugar Rib Rub Strawberry Rhubarb Jam  |  Coconut Cream Tarts [...]
  • Reply Desserts and Sweets June 14, 2013 at 5:32 AM [...] Coconut Cream Tarts  ::  A Pretty Life in the Suburbs [...]
  • Reply Laurel Stephens June 14, 2013 at 7:05 AM 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.
  • Reply Nieves June 27, 2013 at 5:05 AM these tarts are perfect and delicious. greetings from Spain
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  • Reply Coconut Pound Cake with Coconut Sugar Glaze - A Pretty Life In The Suburbs January 24, 2014 at 9:36 AM […] is a widely known fact that I have a love affair with all things coconut.  Coconut cream tarts, coconut in soups, cookies, granola, coconut sugar scrubs, coconut cake, Pina Coladas, coconut […]
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  • Reply Palyn August 5, 2015 at 3:37 PM 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.
    • Reply Jo-Anna@APrettyLife August 21, 2015 at 2:27 PM Hi! Sorry for the late response! I always use an 8 inch tart pan.
      • Reply Palyn August 25, 2015 at 1:05 PM 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!
  • Reply Sophia August 18, 2016 at 6:37 PM Does this need to stay refrigerated?
  • Reply Rebecca December 23, 2016 at 7:58 AM 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.
    • Reply Jo-Anna@APrettyLife December 23, 2016 at 10:17 AM 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!
  • Reply JoAnna March 31, 2017 at 3:13 AM 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
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