Coconut Cream Tarts
Indulge in these delightful Coconut Cream Tarts, featuring a creamy coconut filling enveloped in a buttery crust, perfect for gatherings or a sweet treat.
Ingredients
For the crust
- 1 1/2 cups crushed graham crackers Adds a subtle hint of buttery flavor.
- 1/4 cup melted butter Binds the crust together.
- 2 tablespoons sugar Adds sweetness to the crust.
For the filling
- 1 1/2 cups coconut milk Defines the tart's filling.
- 1/2 cup shredded coconut Enhances coconut flavor and texture.
- 1/2 cup sugar Balances sweetness in the filling.
- 2 tablespoons cornstarch Thickens the filling.
- 1/4 teaspoon salt Elevates flavors.
- 2 egg yolks egg yolks Adds richness to the filling.
- 1 teaspoon vanilla extract Adds warmth to the flavors.
For the topping
- 1/2 cup heavy cream Whipped until fluffy for topping.
- 1 tablespoon powdered sugar Sweetens the whipped cream.
- to taste extra toasted coconut For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar, then press this mixture into your tart molds with love.
- Bake in the preheated oven for 10 minutes, then allow your crusts to cool.
Making the Filling
- In a saucepan over medium heat, combine the coconut milk, shredded coconut, sugar, cornstarch, and salt.
- Stir gently until the mixture thickens.
- In a separate bowl, whisk the egg yolks and gradually incorporate a spoonful of the hot coconut mixture to temper them.
- Once warm, return everything to the saucepan and cook for an additional two minutes, stirring continuously.
- Remove from heat and stir in the vanilla extract. Allow to cool slightly.
- Pour the coconut filling into the cooled tart shells and refrigerate until set.
Topping
- Just before serving, whip the heavy cream with powdered sugar until fluffy.
- Top each tart with a dollop of the whipped cream and sprinkle with toasted coconut.
Notes
Press the graham cracker crust firmly into the molds for stability. Allow filling to cool before pouring into shells for best results.