Name: Coconut Cream Tarts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 18 tarts
Cuisine: American
Ingredients: 18 frozen premade tart shells*; 6 tablespoons granulated white sugar; 2 tablespoons cornstarch; 0.5 tsp salt; 0.75 cup whole milk*; 0.75 cup canned coconut milk; 2 egg yolks; 1 tsp vanilla extract; 0.5 cup unsweetened shredded coconut

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Coconut Cream Tarts

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Ingredients

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Coconut Cream Tarts

Instructions

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Instructions

Bake tart shells according to the package directions. (I bake mine at 350℉ for 20-25 minutes or until lightly golden brown.) Let cool while you make the custard.

Whisk together the egg yolks in a small bowl. Set aside. In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and coconut milk and whisk until fully incorporated. Place on the stove over medium heat and cook, whisking constantly until the mixture begins to thicken and just starts to boil. Remove from the heat.

Temper the egg yolks by slowly adding about half of the hot thickened milk/cornstarch mixture to the bowl while whisking quickly. Add the tempered egg mixture back into the pot and stir in the shredded coconut and vanilla extract. Turn the heat on to medium again and whisk constantly until the mixture begins to bubble and registers at least 165℉(74℃) on a candy or meat thermometer (to ensure the egg yolk is fully cooked).

Distribute the hot custard evenly between the baked and cooled tart shells. Let cool for about 10 minutes before covering with plastic wrap. Refrigerate for at least 2 hours to allow the custard to fully chill and set. Serve topped with whipped cream, if desired. Enjoy!

Nutrition

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Tips & Tricks (5)

Toast the Coconut First 🥥
Lightly toast the unsweetened shredded coconut in a dry skillet for 2-3 minutes before adding to your custard to intensify its nutty flavor and eliminate any moisture that could water down the filling.
Temper Your Egg Yolks Properly 🥚
Slowly whisk hot milk into egg yolks while whisking constantly, not the other way around, to prevent scrambling and create a silky, lump-free custard base.
Strain for Silk-Smooth Texture 🧊
Pass your finished custard through a fine-mesh strainer before pouring into tart shells to remove any cooked egg bits or lumps, ensuring a professional, velvety finish.
Chill Before Serving ❄️
Refrigerate filled tarts for at least 4 hours or overnight so the custard sets completely and flavors meld together, making them easier to slice cleanly and more delicious.
Use Both Coconut Sources 🥛
Combine canned coconut milk with whole milk (not replacing it entirely) to achieve the perfect balance of creamy richness while maintaining custard structure and preventing the filling from being too oily.