Coconut Cream Tarts
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
43
Spice
57
Sweetness
42
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cup
Sugar1 cup
Graham Cracker Crumb2 tbsps
Butter (for custard)3 cup
Sweetened Coconut Flakes1 cup
Cornstarch5 large
Egg Yolk (lightly beaten)2 cups
Whole Milk140 g
Evaporated Milk (can)2 tsps
Vanilla ExtractDirections:
1
Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees
2
Spray 48 mini-muffin cups with vegetable cooking spray
3
Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl
4
Working in 4 batches, lay 12 cut egg roll wrap squares on work surface
5
Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess
6
Use fingers to fit wrappers in prepared muffin tins to form a cup
7
Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes
8
Immediately remove tarts from tins and place on a wire rack to cool
9
Repeat with remaining wraps
10
(Cooled tart shells can be stored in an airtight tin for up to 1 week
11
) Scatter coconut in an 8-inch baking pan
12
Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes
13
For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan
14
Whisk in yolks, immediately followed by the milks
15
Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes
16
Continue to cook, stirring constantly, for 1 minute longer
17
Stir in vanilla, remaining 2 Tbs
18
Of butter and 1/2 cup of the toasted coconut
19
Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate
20
(Filling can be refrigerated up to 2 days
21
) When ready to assemble, arrange tart shells on a serving tray
22
Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve