These Coconut Cream Tarts with a Shortbread Cookie Crust are simple to make, and are SO delicious!
INGREDIENTS
The Shortbread Crust:
1 1/4 cups flour
1/3 cup sugar
pinch of salt
1/2 cup butter, cut into chunks
1 egg yolk
6, 3 inch mini tart pans (or 1 large 10 inch 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
The Topping:
whipping cream
INSTRUCTIONS
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.
