Coconut Cream Mini Tarts
Coconut shortcrust pastry filled with coconut pastry cream and topped with whipped cream and toasted coconut flakes. These delicious mini tarts are perfect for easy serving and look gorgeous! This recipe can easily be made into a 9in tart if you prefer.
Equipment
- 8- 4 inch tart tins
Ingredients
Coconut shortcrust pastry:
- 14 tbsp unsalted butter softened
- 2 large egg yolks
- 1 cup powdered sugar sifted
- 2 tsp coconut extract
- ¼ tsp salt
- 2½ cups all purpose flour
- 1 large egg lightly beaten
Coconut pastry cream filling:
- 3 cups whole milk
- 3 large egg yolks
- ⅔ cup granulated sugar
- ⅓ cup all purpose flour
- ⅛ tsp salt
- 1½ tsp vanilla extract
- ¼ tsp almond extract
- 1 cup unsweetened fine shredded coconut
- 2 tbsp unsalted butter room temperature
Whipped cream topping:
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup sweetened fine shredded coconut
Instructions
For the shortcrust pastry:
- Using a handheld mixer or stand mixer, beat butter and sifted powdered sugar for 3 minutes until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Mix in salt and coconut extract. Add flour and mix until just combined. Don't over mix.
- Using your hands, form dough into a ball and slightly flatten to form a disc. Cover with cling wrap and place in refrigerator for 30 minutes.
- Grease 8, 4 inch tart pans with butter and place on a baking tray with sides to prevent them from sliding off.
- Once dough has chilled and firmed up, knead a few times and roll out the pastry on a lightly floured surface until about ¼ inch thick. Cut the pastry out in rounds using a round biscuit cutter that is slightly bigger than your tart tins (to allow the pastry to go up the sides and slightly overhang the edges). I used a 4½ inch sized cutter. Gently press it into the edges of the tins. Place in refrigerator for another 30 minutes.
- Preheat oven to 350°. Line the pastry filled tart pans with parchment paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Brush with lightly beaten egg and return to the oven for another 10 minutes, or until a light golden brown. Set aside to cool in the tins. Trim off the edges of the pastry that has overhung the tins using a serrated knife.
- Remove from tart tins once cooled and set aside.
For the coconut pastry cream:
- Heat milk over medium heat in a medium sized sauce pan until just before boiling and small bubbles are forming around the edges.
- While milk is heating, in a medium bowl whisk together egg yolks and sugar until pale yellow and fluffy. Add in flour, salt, extracts and shredded coconut and mix until combined. Slowly pour in hot milk, whisking constantly until all the milk is combined.
- Add mixture back into empty sauce pan. Cook over medium heat, stiring constantly until mixture has become thick and coats the back of the spoon without dripping off. Remove from heat, add butter and stir until fully mixed in. Pour into a bowl and allow to cool for about 30 minutes at room temperature.
- Fill pastry cases with the pastry cream using a spoon, filling until almost to the top. Smooth using the back of the spoon. Set aside until completely cool before adding whipped topping.
For the whipped topping:
- Using a stand mixer or hand held mixer, whip heavy whipping cream, powdered sugar and vanilla extract until stiff peaks form. Spoon into a piping bag fitted with a large open star pastry tip (I use Ateco #828). Pipe onto tarts.
For the toasted coconut:
- Preheat oven to 350°. Spread shredded coconut onto small baking tray. Place in oven for about 3 minutes, stir and place back in the oven for another 3-5 minutes. Watch very closely because it can easily burn. Coconut is done when it is lightly golden brown. Set aside to cool. Once cool, sprinkle atop the tarts.
- Refrigerate tarts until ready to eat. Store in airtight container for up to 3 days.