Coconut Cream Tart

Name: Coconut Cream Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters well-stirred canned cream of coconut (not coconut milk) such as Coco López; 1 teaspoons coconut extract; 5 Tbsps cornstarch; 2 larges eggs, lightly beaten; 237 milliliters chilled heavy cream; 473 milliliters 1/2 oz shortbread cookies such as Lorna Doone, finely ground; 59 milliliters sour cream; 1 teaspoon sugar; 85 grams 1/4 cups sweetened flaked coconut; 59 milliliters 1/2 stick unsalted butter, melted; 237 milliliters whole milk

Coconut Cream Tart might be just the dessert you are searching for. One serving contains 380 calories, 5g of protein, and 34g of fat. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up cream, well-stirred cream of coconut such as coco lópez, milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Pulse cookie crumbs, coconut, and butter in a food processor until coconut is finely ground, then press evenly onto bottom and up side of tart pan.

Ingredients you will need

Cookie Crumbs

Coconut

Butter

Equipment you will use

Food Processor

Tart Form

Bake in middle of oven until golden, about 16 minutes, then cool completely in pan on a rack.

Equipment you will use

Oven

Frying Pan

Stir together milk and cornstarch until well blended.

Ingredients you will need

Corn Starch

Milk

Bring heavy cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.

Ingredients you will need

Cream Of Coconut

Heavy Cream

Equipment you will use

Whisk

Sauce Pan

Whisk cornstarch mixture, then add to cream in a stream, whisking. Boil custard, whisking constantly, 1 minute.

Ingredients you will need

Corn Starch

Custard

Cream

Equipment you will use

Whisk

Remove from heat and immediately whisk in eggs and coconut extract.

Ingredients you will need

Coconut Extract

Egg

Equipment you will use

Whisk

Pour custard into cooled crust and smooth top. Cover custard with a round of wax paper (to prevent a skin from forming) and cool to room temperature, about 1 hour. Chill tart until set, at least 4 hours.

Ingredients you will need

Custard

Crust

Equipment you will use

Wax Paper

Beat together cream, sour cream, and sugar with an electric mixer until it just holds stiff peaks.

Ingredients you will need

Sour Cream

Cream

Sugar

Equipment you will use

Hand Mixer

Remove wax paper from tart and spread cream evenly over tart.

Ingredients you will need

Spread

Cream

Equipment you will use

Wax Paper

• Tart (without cream topping) can be chilled up to 8 hours (the crust will begin to soften if chilled longer). • Tart can be topped with whipped cream 2 hours ahead and chilled.

Ingredients you will need

Whipped Cream