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! 😉Print
This recipe makes 6 – 3 inch tarts, or 1 -10 inch tart.
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
- whipping cream
- Preheat your oven to 400 degrees.
- 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:
- In a saucepan over medium heat, bring the milk, cream of coconut, coconut, and the vanilla bean to a simmer.
- Remove from heat, an let sit for 1 hour.
- 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.
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 whipping 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.)
Crust recipe from the Joy of Cooking, Coconut Cream recipe from Martha Stewart