Coconut Cream Tart

Source
Everyday Food, March 2006
Coconut Cream Tart
  • prep 1 hour
  • total time 2 hours 30 mins
  • servings 8

Ingredients

  • 1 1/4 cups all-purpose flour, spooned and leveled

  • 1 1/2 cups (4 ounces) sweetened shredded coconut

  • 2 1/2 cups milk

  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

  • 1/2 cup sugar

  • 1/3 cup sugar

  • 1/4 teaspoon salt

  • 3 tablespoons cornstarch

  • Pinch of salt

  • 3 large egg yolks

  • 1 teaspoon vanilla extract

  • 1 cup heavy cream

Directions

  1. Step 1

    Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom.With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.

  2. Step 2

    Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.

  3. Step 3

    Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.

  4. Step 4

    In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.

  5. Step 5

    In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.

  6. Step 6

    Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.

  7. Step 7

    In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.

  8. Step 8

    To assemble the tart. Sprinkle 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.

Tags

Advertisement

Reviews (7)

  • Warriorjess
    18 Dec, 2012

    Enter your review...
  • kkrosie
    12 May, 2011

    Sounds amazing- definitely can't wait to make it. After watching the video though he does actually prick the base with a fork! Well, I'm off to get the ingredients...
  • ginio
    30 Jun, 2010

    I just watched John's video and he did not butter or spray pan before adding crust, and he did not prick the crust with a fork after coming out of the freezer. Another thing that is not in the recipe, but is in the video, is tempering the custard with a little of the warm coconut milk before proceeding.
  • ginio
    30 Jun, 2010

    I have made this twice and love the recipe, with the exception of the crust sticking to the bottom of the removable tart pan. No matter how much I butter or spray, it is difficult to remove slices with the crust intact. I too thought an ingredient was missing from the cookie style crust recipe because it is impossible to poke with a fork after coming out of the freezer. It just crumbles into tiny pieces. Any suggestions?
  • Lishee
    28 Jul, 2008

    I made this as an extra cake for my son's birthday and everyone was absolutely crazy about it. I have tried lots of coconut cakes and this one is the best! If you are a coconut lover, you will not be disappointed.
  • DessertFanatic
    21 May, 2008

    Here are my comments continued... I thought since I couldn't poke the crust all over, it was going to puff up a lot, but it didn't. It turned out perfectly. It was like a crunchy, shortbread cookie. This was very easy to make, except my milk mixture took much longer than 3 min to simmer and thicken. Maybe it's because I live at high altitudes? I definitely recommend this recipe. It was delicious!
  • DessertFanatic
    21 May, 2008

    This was absolutely delicious. It had a great coconut flavor and I loved the crust. At first, I thought the recipe must've been incomplete, because I was imagining a pastry crust that has water added to it. But, I followed the recipe anyway, and I'm glad I did because it was delicious. I had a difficult time poking it with a fork, not because it was too frozen, but because when I would pull the fork out, pieces of the crust wanted to flake off. SO, I didn't poke it as much as I would've.
View More
NEXT

How to Make Custard for a Coconut Cream Pie
More Like This
View All