Coconut Cream Tarts
Indulge in the tropical flavors of these creamy Coconut Cream Tarts, featuring a buttery crust and a rich coconut filling topped with fluffy whipped cream.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups of crushed graham crackers Provides a slightly sweet and aromatic base.
- 1/4 cup 1/4 cup of melted butter Binds the crust ingredients together.
- 2 tablespoons 2 tablespoons of sugar Adds sweetness to the crust.
For the filling
- 1.5 cups 1 1/2 cups of creamy coconut milk Key ingredient for tropical flavor.
- 1/2 cup 1/2 cup of shredded coconut Adds texture and coconut essence.
- 1/2 cup 1/2 cup of sugar Balances the flavors.
- 2 tablespoons 2 tablespoons of cornstarch For thickening the filling.
- 1/4 teaspoon 1/4 teaspoon of salt Enhances sweetness.
- 2 large 2 egg yolks Adds richness to the filling.
- 1 teaspoon 1 teaspoon of vanilla extract For additional flavor.
For the whipped topping
- 1/2 cup 1/2 cup of heavy cream Whipped to fluffy peaks.
- 1 tablespoon 1 tablespoon of powdered sugar Sweetens the whipped cream.
- Extra toasted coconut for garnish Adds crunch and visual appeal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix 1 1/2 cups of crushed graham crackers, 1/4 cup of melted butter, and 2 tablespoons of sugar.
- Press the mixture firmly into your tart molds for a lovely base.
- Bake for 10 minutes until golden, then let cool completely.
Filling Preparation
- In a saucepan, combine 1 1/2 cups of coconut milk, 1/2 cup of shredded coconut, 1/2 cup of sugar, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt over medium heat.
- Stir the mixture until thickened and coats the back of a spoon.
- In a separate bowl, whisk the 2 egg yolks until pale, then gradually add the hot coconut mixture to the yolks, whisking continuously.
- Pour the mixture back into the saucepan and cook for an additional 2 minutes.
- Remove from heat and stir in 1 teaspoon of vanilla extract.
- Cool slightly before pouring into the cooled tart shells.
Whipping Cream
- Whip the 1/2 cup of heavy cream with 1 tablespoon of powdered sugar until fluffy peaks form.
Assembly
- Refrigerate tarts until set, then top with whipped cream and toasted coconut.
Notes
Allow tarts to chill properly to achieve the best consistency. Consider using a granola crust for a healthier option or replacing the egg yolks for a vegan version.