Coconut Cream Tart****

By Gigirox

Ingredients

• Ingredients:
• For the crust:
• 1 5/8 cups all-purpose flour (spooned and leveled)
• 3/4 cup (1 1/2 stick) cold unsalted butter, cut into small pieces
• 1/2 cup sugar
• 3/8 teaspoon salt
• For the filling:
• 1 3/4 cups sweetened shredded coconut
• 3 3/4 cups milk
• 3/4 cup sugar
• 4 1/2 tablespoons cornstarch
• generous pinch of salt
• 4 large egg yolks
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cup heavy cream

Details

Servings 10
Preparation time 60mins
Cooking time 150mins

Preparation

Step 1

1. Make crust: Preheat oven to 350°. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 10 1/2-inch tart pan with removable bottom.With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.

2. Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.

3.Make filling: Spread ¾ cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.

4.In a medium saucepan, heat 3 cups of the milk and remaining 1 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.

5.In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 3/4 cup milk until blended. Gradually whisk into saucepan.

6.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.

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

8.To assemble the tart. Sprinkle ¼ cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another ¼ cup coconut on filling; top with whipped cream, and garnish with remaining ¼ cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.