Coconut cream tart is a delightful dessert that brings a touch of the tropics to our Midwestern tables. This recipe has been passed down through generations, each adding their own twist, but always keeping that rich, creamy coconut filling that we all love. It’s a dish that reminds me of summer picnics and family gatherings, where the sweet aroma of coconut would fill the air. Making this tart is like taking a step back in time, connecting with those who came before us and savoring the simple pleasures of life. It’s perfect for those who want to bring a bit of sunshine to their dessert table, no matter the season.
This coconut cream tart pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a bit of contrast, you might serve it alongside a tart fruit compote, such as raspberry or passion fruit, which complements the sweetness of the coconut. A hot cup of coffee or a refreshing iced tea can round out the experience, making it a perfect ending to a hearty meal.
Coconut Cream Tart
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup cold water
1 1/2 cups coconut milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
Directions
In a large bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Stir in cold water, a tablespoon at a time, until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch tart pan. Prick the bottom with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, and bake for another 10 minutes until golden brown. Let cool.
In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened.
Whisk egg yolks in a bowl. Gradually add a small amount of the hot coconut mixture to the yolks, whisking constantly.
Return the egg mixture to the saucepan and cook for another 2 minutes, stirring constantly. Remove from heat and stir in vanilla extract.
Pour the coconut custard into the cooled tart shell. Sprinkle shredded coconut evenly over the top.
Refrigerate the tart for at least 2 hours before serving to allow it to set.
Variations & Tips
For a nutty twist, you can add a layer of toasted almonds or macadamia nuts on top of the custard before adding the shredded coconut. If you prefer a lighter version, substitute half of the coconut milk with almond milk. For a more tropical flair, consider adding a layer of sliced bananas or pineapple chunks beneath the custard. To enhance the coconut flavor, you can also add a teaspoon of coconut extract to the custard mixture.
