Coconut Cream Tarts
Indulge in these delightful Coconut Cream Tarts with a nutty graham cracker crust, creamy coconut filling, and a cloud of whipped cream on top. A tropical twist on a classic dessert.
Ingredients
For the crust
- 1.5 cups crushed graham crackers Creates a crumbly base.
- 0.25 cups melted butter Acts as the binding agent.
- 2 tbsp sugar Enhances the graham cracker flavor.
For the filling
- 1.5 cups coconut milk Provides a creamy texture.
- 0.5 cups shredded coconut Adds chewiness and aromatics.
- 0.5 cups sugar Sweetens the filling.
- 2 tbsp cornstarch Thickens the filling.
- 0.25 tsp salt Elevates the sweetness.
- 2 large egg yolks Creates a custard-like texture.
- 1 tsp vanilla extract Adds warmth and flavor.
For the topping
- 0.5 cups heavy cream Luxurious touch for topping.
- 1 tbsp powdered sugar Adds sweetness to the whipped cream.
- to taste na extra toasted coconut For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until well combined.
- Press the mixture into tart molds to form the crusts. Bake for 10 minutes until golden, then set aside to cool completely.
Filling
- In a saucepan, combine coconut milk, shredded coconut, sugar, cornstarch, and salt. Stir over medium heat until thickened.
- In a separate bowl, whisk egg yolks. Gradually add the hot coconut mixture to the yolks while whisking constantly.
- Return the mixture to heat for an additional 2 minutes, stirring until thickened.
- Remove from heat and mix in vanilla extract. Let it cool slightly before pouring into the tart shells.
Topping
- Refrigerate the tarts until set.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spoon the whipped cream onto the tarts and sprinkle with toasted coconut.
Notes
For best results, chill the tarts until set and avoid undercooking the filling. Consider using low-fat coconut milk or whipped coconut cream for a lighter version.