Coconut Cream Tart Recipe

Introduction

Coconut cream tart is a perfect dessert for coconut lovers. With a crispy crust and a smooth coconut filling, it’s a dessert that is sure to impress your family and friends. This recipe is easy to make and requires only a few ingredients. It’s a great dessert for any occasion, whether it’s a family gathering or a dinner party.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• 1-2 tablespoons cold water

For the filling:

• 1 cup sweetened shredded coconut, plus more for topping
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups coconut milk
• 3 large egg yolks
• 1/2 teaspoon vanilla extract

Instructions

Making the crust:

1. In a large bowl, whisk together the flour and sugar for the crust.
2. Add the cold butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add the egg yolk and 1 tablespoon of cold water to the mixture and stir until it starts to come together. Add more water if needed.
4. Form the dough into a ball, flatten it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 350°F (175°C).
6. Roll out the dough on a floured surface and transfer it to a 9-inch tart pan. Press the dough into the bottom and sides of the pan, trimming the excess dough.

Making the filling:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Add the coconut milk and whisk until smooth.
3. Add the egg yolks and whisk again.
4. Cook the mixture over medium heat, whisking constantly, until it thickens and starts to boil.
5. Remove from heat and stir in the shredded coconut and vanilla extract.

Assembling and baking:

1. Pour the filling into the crust and smooth the top.
2. Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
3. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
4. Sprinkle some additional shredded coconut on top before serving.

Variations

Vegan Coconut Cream Tart

To make this recipe vegan, replace the butter with vegan butter and the egg yolk with 1 tablespoon of applesauce. For the filling, replace the egg yolks with 1/4 cup of cornstarch and 1/4 cup of coconut cream.

Chocolate Coconut Cream Tart

To make this recipe chocolatey, add 1/4 cup of cocoa powder to the flour and sugar mixture for the crust. For the filling, add 1/2 cup of semisweet chocolate chips to the coconut mixture and stir until melted.

Gluten-Free Coconut Cream Tart

To make this recipe gluten-free, replace the all-purpose flour with gluten-free flour and add 1/4 teaspoon of xanthan gum to the flour mixture.

FAQ

What is a Coconut Cream Tart?

A Coconut Cream Tart is a dessert made with a sweet pastry crust filled with a creamy coconut custard filling, topped with whipped cream and toasted coconut flakes.

Can I use a different type of crust for this recipe?

Yes, you can use any type of crust you prefer for this recipe, including a graham cracker crust or a chocolate cookie crust.

Can I use light coconut milk instead of regular coconut milk?

You can use light coconut milk instead of regular coconut milk, but the filling may be less creamy and have a slightly different texture.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and refrigerate it until ready to serve. However, it is best to add the whipped cream and toasted coconut flakes just before serving.

Can I freeze Coconut Cream Tart?

It is not recommended to freeze Coconut Cream Tart as the filling may become watery and the crust may become soggy.

Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut instead of unsweetened, but the filling may be sweeter and the texture may be slightly different.

Can I use coconut cream instead of coconut milk?

You can use coconut cream instead of coconut milk, but the filling may be richer and denser. Make sure to mix the coconut cream well before using it in the recipe.

How do I prevent the crust from becoming soggy?

To prevent the crust from becoming soggy, make sure to blind-bake the crust before adding the filling. Prick the bottom of the crust with a fork and bake it in the oven for 10-12 minutes until lightly golden.

Can I add other flavors to the filling?

Yes, you can add other flavors to the filling such as lime zest or vanilla extract. However, keep in mind that the coconut flavor will be less prominent if you add other flavors.

Can I use a different type of milk instead of coconut milk?

You can use a different type of milk instead of coconut milk, but the filling will have a different flavor and texture. Almond milk, soy milk, or cow’s milk are good alternatives.