Coconut Cream Tarts with Shortbread Crust

Recipes

Coconut Cream Tarts with Shortbread Crust

Shortbread Crust Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • A pinch of salt
  • 1/2 cup butter, cut into chunks
  • 1 egg yolk
  • 6 mini tart pans (3-inch) or 1 large tart pan (10-inch)

Coconut Cream Ingredients:

  • 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
  • A pinch of salt

Topping:

  • Whipped cream

Instructions:

For the Crust:

  1. Preheat the oven to 400°F (200°C).
  2. In a food processor, blend flour, sugar, and salt for 10 seconds. Add butter and pulse until the mixture resembles coarse crumbs.
  3. Incorporate the egg yolk, pulsing until the mixture is evenly mixed.
  4. For mini tarts, divide the dough among 6 mini tart pans, pressing evenly along the bottom and sides. For a large tart, press into a 10-inch tart pan. Make the edges slightly higher than the center.
  5. Bake mini tarts for 12-15 minutes, large tart for 15-18 minutes. Prick the dough with a fork several times before baking to prevent puffing. Monitor closely to avoid overbaking.

For the Coconut Cream:

  1. Gently split the vanilla bean lengthwise. In a saucepan over medium heat, combine milk, cream of coconut, shredded coconut, and vanilla bean. Simmer, then remove from heat and let steep for 1 hour. Remove the vanilla bean afterward.
  2. In a mixer, beat egg yolks, sugar, cornstarch, and salt until thick and pale.
  3. Reheat the milk mixture until hot, then slowly add to the egg mixture in the mixer on medium speed.
  4. Transfer the mixture back to the saucepan. Cook over medium heat, whisking constantly, until it boils and thickens. Optionally strain to remove coconut pieces, though leaving them in adds texture.
  5. Let the coconut cream cool completely before assembling the tarts. Stir well before using.

Assembly:

  1. When both the tarts and coconut cream are cool, spoon the cream into the tart shells.
  2. Top each tart with freshly whipped cream.

Serve these delightful Coconut Cream Tarts chilled, offering a perfect blend of creamy filling and crisp shortbread crust.