Coconut Cream Tarts



+For the crust:

°1 1/2 cup all-purpose flour

°1/2 c shredded coconut

°1/2 c granulated sugar

°1/2 cup cold unsalted butter, cut into small pieces

°1 large egg yolk

+For filling:

°1 can whole coconut milk

°1/2 c sugar

°1/4 c cornstarch

°1/4 t salt

°2 egg yolks

°1 t vanilla extract

°1/2 c unsweetened shredded coconut


In a food processor, combine the flour, grated coconut and sugar. Add butter and stir until mixture looks like coarse breadcrumbs. Adding egg yolk & stir to dough gathers.

Divide dough into 4 equal portions and press into 4 removable bottom tart pans. Prick the bottom of the crusts with a fork and freeze for at least 30 minutes.

Preheat oven  350°F (175°C).

Remove crusts from freezer and line with parchment paper or aluminum foil. Fill the crusts with pie weights or dry beans and bake for 15 minutes. Remove the weight and parchment paper and continue cooking for another 5 to 8 minutes or until the crusts are golden brown. Let them cool completely.

In  saucepan, whisking the coconut milk, sugar, cornstarch also salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from the heat.

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