Coconut Cream Tarts

Coconut is such a versatile fruit.  You can pretty much make use of every parts of the fruit, even the husk can be used to make flowering pots or carpets !  Coconut milk and oil are extracted from its meat and are widely used in many cuisines.  I love coconut milk. It matches really well with many ingredients, sweet or savoury. This was originally a pastry cream recipe. I substituted some of the milk with coconut milk. The shredded coconut gave the tarts extra texture and the lime zest just brighten everything up.  Don’t throw away the leftover tart shell trimmings. They make great butter cookies. Just gather the trimmings to form a dough, roll it out to 1/8 inch in thickness, cut with cookie cutters and bake for 8-10 minutes at 350°F !  It’s nice when no food is wasted ! 

Makes about three 4 inch tarts 

For the tart shells

  • 120 g cold unsalted butter (cut into small pieces)
  • 75 g granulated sugar
  • 1 egg yolk
  • 180 g cake and pastry flour, sifted
  1. Mix together cold butter and sugar using a wooden spoon until no more lumps
  2. Add egg yolk, mix until blended
  3. Add flour all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in)
  4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  5. When ready to bake, preheat oven to 350ºF
  6. Knead dough until pliable
  7. Roll dough out to about 1/8 inch in thickness on a floured surface, dock with a fork
  8. Place inside slightly greased tart molds, trim off excess dough 
  9. Bake for about 12 minutes till golden, let coolBaked Tart Shells

For the coconut cream

  • 400 mL canned coconut milk 
  • 100 mL milk 
  • 2 egg yolks
  • 75 g granulated sugar 
  • 40 g cornstarch
  • 2 tablespoons unsweetened shredded coconut 
  • Zest of 1/2 lime 
  • 1/2 teaspoon pure vanilla extract 
  1. Mix coconut milk and milk together until smooth 
  2. In a bowl, whisk egg yolks, sugar, cornstarch and 1/2 cup of the milk mixture together until no more lumps
  3. Heat remaining milk in a pot over medium heat until just boiled
  4. Whisk 1/2 of boiled milk slowly into egg mixture to temper, then pour everything back into the pot
  5. Heat until just starting to bubble and thicken, whisking constantly
  6. Remove from heat, mix in shredded coconut, lime zest and vanilla extract, let cool
  7. Spoon coconut cream into baked tart shell, spread evenly with a spatula, dust with icing sugar 
  8. You can keep them in the fridge for 2-3 daysCoconut Cream Tarts
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