Coconut Cream Tarts

• Vegetarian

• Refrigerated

  • 1 Egg yolk
  • 4 Egg yolks, large

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 1/4 cup Flour
  • 2 pinch Salt
  • 1/2 cup Sugar
  • 1/2 Vanilla bean

• Nuts & Seeds

  • 1/2 cup Coconut, sweetened
  • 1/4 cup Cream of coconut

• Bread & Baked Goods

  • 6 inch Mini 3 tart pans

• Dairy

  • 1/2 cup Butter
  • 1 Whipping cream
  • 2 cups Whole milk

Found on aprettylifeinthesuburbs.com

Description

Directions

• 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.
• 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.
• You can strain the cream through a sieve to remove the shredded coconut, but I like to leave it in the cream. Its delish!
• Let the coconut cream cool completely before adding it to your tarts.
• Make sure to stir the cream well before using.
• 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.