Tart. I love that word. Just say it out loud. Tart. Tart. I just hear the word and I need one. Stat. And that’s likely the reason I don’t make them very often, because if I do, I have to eat one. I mean you can’t just let a tart sit there looking all tarty. And if there’s a coconut cream tart…oh man…I don’t stand a chance against a coconut cream tart.
This recipe makes 6 – 3 inch tarts, or 1 -10 inch tart.
The Shortbread Crust:
1 1/4 cup flour
1/3 cup sugar
pinch of salt
1/2 cup butter (cut into chunks)
1 egg yolk
6 inch mini 3 tart pans (or 1 large 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
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.
Putting the Tarts Together:
Once the tarts and coconut cream have cooled completely, fill the centre of the tarts with a scoop of the cream.
Top with whipping cream.
If you want your tarts to look extra special, you can sprinkle on some toasted coconut after you have assembled them. To do that, spread about 1/4 cup of sweet shredded coconut onto a baking sheet, and put it in a 350 degree oven for about 2-3 minutes. Just watch the coconut closely, as it turns brown very quickly. (Note: do not put your tarts in the oven, you are just toasting the coconut to put on top.)