Coconut Cream Tarts

Coconut Cream Tarts

Coconut cream tarts are a delightful dessert featuring a buttery tart crust filled with creamy coconut custard and topped with whipped cream and toasted coconut flakes. These mini tarts are perfect for any occasion, from elegant dinner parties to casual gatherings, and are sure to impress with their irresistible flavor and beautiful presentation.


For the Tart Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons ice water

For the Coconut Custard:

  • 1 (13.5 oz) can coconut milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut, toasted (for garnish)

For the Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract


  1. Prepare the Tart Crust:
  • In a food processor, pulse together the flour, sugar, and salt until combined.
  • Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
  • In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the flour mixture, pulsing until the dough comes together.
  • Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Cut out circles slightly larger than the tart pans and press the dough into the tart pans, trimming any excess.
  • Prick the bottom of the tart crusts with a fork, then line them with parchment paper and fill with pie weights or dried beans.
  • Bake the tart crusts for 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.
  1. Make the Coconut Custard:
  • In a saucepan, heat the coconut milk over medium heat until it begins to simmer.
  • In a bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth and creamy.
  • Slowly pour the hot coconut milk into the egg mixture, whisking constantly to temper the eggs.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
  • Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
  1. Assemble the Tarts:
  • Spoon the cooled coconut custard into the baked tart crusts, filling them to the top. Smooth the tops with a spatula.
  • Refrigerate the tarts for at least 2 hours, or until the custard is set.
  1. Make the Whipped Cream:
  • In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  1. Serve:
  • Just before serving, pipe or spoon whipped cream onto each tart.
  • Garnish with toasted coconut flakes.
  • Serve the coconut cream tarts chilled and enjoy!


  • Make sure the tart crusts are fully cooled before adding the custard to prevent the custard from becoming runny.
  • Toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant for extra flavor.

Coconut cream tarts are a decadent and indulgent dessert that is sure to satisfy your sweet tooth. The buttery tart crust provides the perfect base for the rich and creamy coconut custard, while the whipped cream topping adds a light and airy finish. With their tropical flavor and elegant presentation, these mini tarts are a delightful treat for any occasion.

Nutritional Information:
(Serving Size: 1 tart)

  • Calories: 350 kcal
  • Total Fat: 25g
  • Saturated Fat: 18g
  • Trans Fat: 0g
  • Cholesterol: 125mg
  • Sodium: 150mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 15g
  • Protein: 4g

(Note: Nutritional information is approximate and may vary depending on specific ingredients and serving size.)

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