Description
These Coconut Cream Tarts have a crisp, buttery shortbread cookie crust and a silky coconut-vanilla custard filling. Make them as 6 adorable 3-inch mini tarts or one stunning 10-inch tart—perfect for parties, holidays, or a make-ahead family dessert.
Ingredients
FOR THE SHORTBREAD CRUST
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
Pinch of salt
1/2 cup butter, cold, cut into chunks
1 large egg yolk
FOR THE COCONUT CREAM FILLING
2 cups whole milk
1/4 cup cream of coconut
1/2 cup sweetened shredded coconut
1/2 vanilla bean, split (or 1 tsp vanilla extract)
4 large egg yolks
1/4 cup granulated sugar
1 tbsp cornstarch
Pinch of salt
OPTIONAL TOPPINGS
Whipped cream
Toasted shredded coconut
Fresh berries
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease 6 mini tart pans (3-inch) or 1 tart pan (10-inch).
2. Make the crust: whisk flour, sugar, and salt in a bowl.
3. Cut in the cold butter until the mixture looks like coarse crumbs.
4. Add egg yolk and mix just until a dough forms (do not overmix).
5. Press dough evenly into pans; prick the bottoms lightly with a fork.
6. Bake until lightly golden, about 12–18 minutes. Cool completely.
7. Make the filling: in a saucepan, warm milk, cream of coconut, shredded coconut, and the split vanilla bean until steaming (do not boil).
8. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
9. Temper the eggs: slowly whisk in a ladle of warm milk mixture, then whisk in another.
10. Pour everything back into the saucepan; cook over medium heat, whisking constantly, until thick and creamy (about 5–8 minutes).
11. Remove from heat; discard vanilla bean (or stir in vanilla extract if using).
12. Pour custard into cooled tart shells; smooth the tops.
13. Chill at least 3 hours (or overnight) until set. Top with whipped cream/toasted coconut if desired, then serve cold.
Notes
Make-ahead: These tarts are best after chilling and can be made 1 day ahead.
Vanilla swap: If you don’t have vanilla bean, use 1 teaspoon pure vanilla extract (stir it in after cooking).
Cream of coconut substitute: Use full-fat coconut milk for a less-sweet version (taste and add 1–2 tbsp extra sugar if desired).
Serving tip: Toast shredded coconut in a dry pan over medium heat for 2–4 minutes, stirring, until golden—great for topping.
Storage: Refrigerate covered up to 3 days. Add whipped cream right before serving for the prettiest look.
- Prep Time: 25
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 320
- Sugar: 20
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 6
- Cholesterol: 170