Coconut Cream Tarts
Delightful Coconut Cream Tarts with a creamy filling and crunchy crust, capturing the exotic essence of coconut. Perfect for gatherings or a sweet treat!
Servings 8 pieces
Calories 250kcal
Ingredients
For the tart crust
- 1.5 cups crushed graham crackers Provides a lovely, crumbly texture.
- 0.25 cups melted butter Enhances the crust flavor.
- 2 tablespoons sugar Adds a touch of sweetness.
For the filling
- 1.5 cups coconut milk Star ingredient for creaminess.
- 0.5 cups shredded coconut Adds extra chewiness.
- 0.5 cups sugar Sweetens the filling.
- 2 tablespoons cornstarch Thickens the filling.
- 1 pinch salt Elevates the flavors.
- 2 pieces egg yolks Adds richness to the filling.
- 1 teaspoon vanilla extract Infuses delightful flavor.
For the topping
- 0.5 cups heavy cream Whipped for topping.
- 1 tablespoon powdered sugar Sweetens the whipped cream.
- to taste toasted coconut For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until the texture resembles wet sand, then gently press into tart molds.
- Bake for about 10 minutes or until golden brown. Cool completely on a wire rack.
Filling
- In a medium saucepan, combine coconut milk, shredded coconut, sugar, cornstarch, and salt. Heat over medium-low, stirring continuously until thickened.
- While the coconut mixture is heating, whisk egg yolks in a separate bowl. Gradually add the hot coconut mixture to the egg yolks, whisking continuously.
- Return the mixture to heat for an additional 2 minutes. Stir in vanilla extract.
- Pour the filling into the cooled tart shells and refrigerate for at least 1 hour to set.
Topping
- Whip heavy cream with powdered sugar until light and fluffy. Dollop onto each tart and garnish with toasted coconut.
Notes
Ensure to skip the overbaking of the crust and refrigerate the tarts properly for the filling to set. Consider healthier substitutions like almond or soy milk.