Coconut Cream Tart

By Nilson

Ingredients

• 1 1/4 cups all-purpose flour, spooned and leveled
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups (4 ounces) sweetened shredded coconut
• 2 1/2 cups milk
• 1/2 cup sugar
• 3 tablespoons cornstarch
• Pinch of salt
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup heavy cream

Details

Servings 1
Preparation time 60mins
Cooking time 150mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom.With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.

Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.

In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.

In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.

Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.

In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.

Make-ahead