Coconut Cream Tart Recipe

Coconut Cream Tart Directions

1. 1

   Prepare the Tart Crust

   In a mixing bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into a tart pan and chill for 30 minutes. Preheat the oven to 350°F (175°C) and bake the crust for about 20 minutes or until lightly golden. Allow to cool.

2. 2

   Make the Pastry Cream

   In a saucepan, heat the whole milk and coconut milk over medium heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly whisk the hot milk mixture into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in the vanilla extract, and let cool.

3. 3

   Prepare Palm Caramel

   In a small saucepan, combine palm sugar and water. Heat over medium heat until the sugar dissolves and the mixture thickens, about 5 minutes. Allow to cool slightly.

4. 4

   Whip the Cream

   In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.

5. 5

   Assemble the Tart

   Spread the cooled pastry cream into the cooled tart shell. Drizzle with palm caramel, then dollop the whipped cream on top. Sprinkle with toasted coconut flakes for garnish.

6. 6

   Chill and Serve

   Refrigerate the tart for at least 2 hours before serving to allow it to set. Slice and enjoy!