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Delicious coconut cream tarts topped with whipped cream and coconut flakes.

Coconut Cream Tarts

Delight in these Coconut Cream Tarts featuring a creamy coconut filling and a buttery graham cracker crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Course Dessert, Snack
Cuisine American, Tropical
Servings 8 servings
Calories 320 kcal

Ingredients
  

For the crust

  • 1.5 cups 1 1/2 cups of crushed graham crackers providing a crumbly texture
  • 1/4 cup 1/4 cup of melted butter enhancing the crust's flavor
  • 2 tablespoons 2 tablespoons of sugar bringing sweetness to the crust

For the filling

  • 1.5 cups 1 1/2 cups of creamy coconut milk offering richness
  • 1/2 cup 1/2 cup of shredded coconut adding chewiness
  • 1/2 cup 1/2 cup of sugar to sweeten the filling
  • 2 tablespoons 2 tablespoons of cornstarch for thickening the filling
  • 1/4 teaspoon a pinch of salt to enhance flavors
  • 2 large 2 egg yolks for custardy texture
  • 1 teaspoon 1 teaspoon of vanilla extract infusing flavor

For the topping

  • 1/2 cup 1/2 cup of heavy cream for a fluffy topping
  • 1 tablespoon 1 tablespoon of powdered sugar to balance cream’s richness
  • cups Extra toasted coconut for garnish for a decorative finish

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, mix together the crushed graham crackers, melted butter, and sugar.
  • Press the mixture firmly into the bottom and sides of tart molds.
  • Bake the crust for about 10 minutes until golden brown and fragrant. Allow to cool completely.

Filling

  • In a saucepan over medium heat, combine the coconut milk, shredded coconut, sugar, cornstarch, and salt. Stir until thickened.
  • In a separate bowl, whisk the egg yolks until light golden. Gradually add the hot coconut mixture while whisking.
  • Return to heat and cook for an additional 2 minutes until thickened. Remove from heat and stir in vanilla extract.
  • Allow to cool slightly, then pour into tart shells and refrigerate for at least 4 hours.

Topping

  • Whip the heavy cream and powdered sugar until soft peaks form.
  • Dollop whipped cream atop the tarts and sprinkle with toasted coconut.

Notes

Consider using a whole grain crust for a healthier option. Store leftover tarts covered in the refrigerator for up to three days.
Keyword Baking, Coconut Cream Tarts, Creamy Tart, Dessert, Tropical Treat