coconut cream tarts

These Coconut Cream Tarts with a Shortbread Cookie Crust are simple to make, and are SO delicious! 

coconut cream tarts

The Shortbread Crust:
  1. 1 1/4 cups flour
  2. 1/3 cup sugar
  3. pinch of salt
  4. 1/2 cup butter, cut into chunks
  5. 1 egg yolk
  6. 6, 3 inch mini tart pans (or 1 large 10 inch tart pan)

The Coconut Cream:
  1. 2 cups whole milk
  2. 1/4 cup cream of coconut
  3. 1/2 cup sweetened shredded coconut
  4. 1/2 vanilla bean, split
  5. 4 large egg yolks
  6. 1/4 cup sugar
  7. 1 tbsp cornstarch
  8. 1 pinch of salt

The Topping:
  1. whipping cream

The Crust:
  • 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.