Best 3 Coconut Cream Tart Recipes

COCONUT CREAM TART

Steps:

• 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.

COCONUT CREAM TART WITH MACADAMIA NUT CRUST

Steps:

• Preheat oven to 350°F. In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop 2/3 cup nuts. Coarsely chop remaining 2/3 cup nuts and reserve. Cut butter into pieces.
• In a bowl with a pastry blender or in a food processor blend or pulse together finely chopped nuts, flour, sugar, and butter until mixture resembles coarse meal. Add yolks and blend dough until it begins to come together but is still crumbly. Press dough in bottom and up side of an 11-inch tart pan with a removable bottom. Chill crust 30 minutes.
• Preheat oven to 375°F.
• Bake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.
• Make filling:
• In a small bowl sprinkle gelatin over rum to soften 5 minutes. In a bowl whisk together yolks, sugar, and a pinch salt. In a large saucepan bring coconut milk to a boil and remove pan from heat. Gradually whisk half of coconut milk into yolk mixture and whisk back into pan with remaining coconut milk. Cook custard over moderate heat, whisking constantly, until thickened and a thermometer registers 170°F, about 12 minutes (do not let custard boil). Remove pan from heat and add gelatin mixture, whisking until gelatin is dissolved. Transfer custard to a bowl to cool and chill, stirring frequently, until thickened but not set, about 30 minutes.
• Beat cream until it just holds soft peaks and fold gently into custard. Pour filling into crust. Chill tart until filling is set, about 4 hours.
• Remove rim of pan and sprinkle tart with coconut and reserved nuts.

MANGO-COCONUT CREAM TART

Steps:

• Make the pate brisee: Pulse flour, salt, and granulated sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Let stand at room temperature 5 minutes before rolling.
• Preheat oven to 375 degrees. Roll out pate brisee into a 15-inch round (1/8 inch thick) on a lightly floured surface. Fit dough into a 12 1/2-inch fluted tart pan with a removable bottom, pressing dough well into pan's edge. Trim edge flush with top rim of pan. Prick bottom all over with a fork. Freeze until hard, about 20 minutes. Line with parchment, pressing parchment deep into corners of pan so it is flush with dough and leaving a 3-inch overhang. Fold overhang over dough edge so it is not exposed. Fill with pie weights or dried beans, and bake until edge of shell begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment. Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 27 minutes more. Let cool slightly, about 20 minutes.
• Make the filling: Mix together granulated and brown sugars, salt, and cornmeal. Whisk in eggs, yolk, and vanilla; then butter and coconut. Spread filling into tart shell. Bake until just set and lightly golden, 22 to 24 minutes. Let cool completely.
• Make the topping: Peel mangoes, and cut in half, removing pits. Brush with lemon juice. Very thinly slice each half crosswise. Beat together cream and confectioners' sugar until medium peaks form. Spread one-third of cream mixture over top of filling. Fill a pastry bag fitted with a large open star tip (such as Ateco #829) with remaining cream mixture, and pipe randomly spaced swirls of cream. Twist 3 to 5 mango slices at a time into spirals, and nestle between cream swirls. Heat corn syrup and water until combined. Brush mango spirals with syrup. Refrigerate tart until chilled, about 20 minutes and up to 4 hours.