COCONUT CREAM TARTS
Steps:
- Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.
- Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.
- Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)
- Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)
- When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 8.7 g, Cholesterol 28.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.7 mg, Sugar 6.3 g
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Tanka Neupane
[email protected]These tarts are absolutely delicious! The coconut cream filling is so smooth and creamy, and the crust is perfectly flaky. I will definitely be making these again.
Asli Asli
[email protected]I've made these tarts several times now, and they're always a hit. They're the perfect dessert for any occasion.
Cindy Williams
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious, and they always get rave reviews from my friends and family.
Murshad jahangir
[email protected]I love the coconut cream filling in these tarts. It's so smooth and creamy, and it pairs perfectly with the flaky crust.
Youngdell Powers
[email protected]These tarts are the perfect dessert for any occasion. They're easy to make, delicious, and sure to impress your guests.
Kathryn Perkins
[email protected]I'm not a big fan of coconut, but I decided to give this recipe a try anyway. I'm so glad I did! The coconut flavor is subtle and not overpowering, and the tarts are absolutely delicious.
UG Live “Wayne” Entertainment
[email protected]These tarts are so easy to make, and they taste like they came from a bakery. I love the coconut flavor, and the crust is so flaky. I will definitely be making these again.
Bianca Westphal
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them, and I got so many compliments. Thanks for sharing this recipe!
Destiny Okonkwo
[email protected]Wow, these tarts are amazing! The coconut cream filling is so smooth and creamy, and the crust is perfectly flaky. I'm definitely going to be making these again.
Adnan Ayyan
[email protected]These coconut cream tarts are a delightful treat! The flaky crust and creamy filling are a perfect combination, and the coconut flavor is just right. I love that the recipe is easy to follow and doesn't require any special ingredients.