How to Make Coconut Cream Tarts - A Step-by-Step Guide

Coconut cream tarts are a delightful and delectable dessert that will transport you to a tropical paradise with their luscious coconut flavor and creamy texture. These indulgent tarts are the perfect treat for coconut lovers and are sure to be a hit at any gathering or event. Whether you're hosting a dinner party or simply craving a sweet and satisfying dessert, these coconut cream tarts are a must-have addition to your recipe repertoire.

These tarts feature a buttery and flaky pastry...

Read more

Ingredients

  • ½ cup sugar, plus
  • ⅔ cup sugar
  • ½ cup graham cracker crumbs
  • 12 egg roll wraps, stacked and cut into 48 squares
  • 6 tablespoons butter, melted, plus
  • 2 tablespoons butter for custard
  • ¾ cup sweetened coconut flakes
  • ¼ cup cornstarch
  • 5 large egg yolks, lightly beaten
  • 2 cups whole milk
  • 1 (5 ounce) can evaporated milk
  • 2 teaspoons vanilla extract

Information

  • Prep Time: 1 hr
  • Cook Time: 45 mins
  • Total Time: 1 hr 45 mins
  • Servings: 48
  • Yield: 48 tarts

  • Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.
  • Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.
  • Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)
  • Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)
  • When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.
  • Nutrition

    69 cal.

    • Total Fat: 3g
    • Saturated Fat: 2g
    • Cholesterol: 29mg
    • Sodium: 42mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 0g
    • Total Sugars: 6g
    • Protein: 1g
    • Vitamin C: 0mg
    • Calcium: 23mg
    • Iron: 0mg
    • Potassium: 33mg