Coconut Cream Tarts with Shortbread Crust

Ingredients:

For the Shortbread Crust:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 cup all-purpose flour

For the Coconut Cream Filling:

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• Pinch of salt
• 2 cups whole milk
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For Toppings:

• Whipped cream
• Toasted coconut flakes

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

1. Make the Shortbread Crust:

• In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Gradually mix in the all-purpose flour until a dough forms.
• Press the dough evenly into the bottom and up the sides of tart pans.
• Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool.

1. Prepare the Coconut Cream Filling:

• In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of salt.
• Gradually add the whole milk, whisking to combine.
• Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
• In a separate bowl, whisk the egg yolks. Slowly mix about 1/2 cup of the hot milk mixture into the egg yolks to temper them.
• Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Continue to cook for an additional 2 minutes, stirring constantly.
• Remove from heat and stir in the vanilla extract, butter, and shredded coconut until well combined.

1. Assemble the Tarts:

• Pour the coconut cream filling into the cooled shortbread crusts, smoothing the tops with a spatula.
• Cover and chill in the refrigerator for at least 2 hours, or until set.

1. Serve:

• Before serving, top each tart with a generous dollop of whipped cream and sprinkle with toasted coconut flakes for added flavor and texture.

Tips for Success:

• To Toast Coconut Flakes: Spread shredded coconut on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden brown.
• Make Ahead: These tarts can be made a day in advance. Just keep them covered in the refrigerator until ready to serve.

Enjoy Your Tropical Treat!

These Coconut Cream Tarts are a delightful dessert that perfectly balances creamy coconut filling with a buttery shortbread crust. Perfect for summer gatherings, parties, or any time you crave a taste of the tropics! 🍽️💖