Coconut Cream Tart

Name: Coconut Cream Tart
Prep time: 60 min
Total time: 150 min
Ingredients: 1.25 cups all-purpose flour, spooned and leveled; 0.5 cup (1 stick) cold unsalted butter, cut into small pieces; 0.333 cup sugar; 0.25 teaspoon salt; 1.5 cups (4 ounces) sweetened shredded coconut; 2.5 cups milk; 0.5 cup sugar; 3 tablespoons cornstarch; Pinch of salt; 3 large egg yolks; 1 teaspoon vanilla extract; 1 cup heavy cream

3.3

(55)

3 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

1 hrs

Total Time:

2 hrs 30 mins

Servings:

8

This sweet treat with a taste of the tropics can be savored all year long.

Ingredients

For the Crust

1 ¼ cups all-purpose flour, spooned and leveled
½ cup (1 stick) cold unsalted butter, cut into small pieces
⅓ cup sugar
¼ teaspoon salt

For the Filling

1 ½ cups (4 ounces) sweetened shredded coconut
2 ½ cups milk
½ cup sugar
3 tablespoons cornstarch
Pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup heavy cream

Directions

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.
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.
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.
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.
In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.
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.
In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
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.