Coconut Cream Tart
Description
Homemade baked goods for tea. If you can't find coconut flour, substitute it with 1/4 cup of regular flour. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare the filling. Cut the butter into 8 pieces. Add milk and salt to a 1-liter saucepan and bring to a boil over medium heat. In a bowl, mix together sugar and cornstarch, then whisk in the eggs, vanilla extract, and coconut extract. When the milk begins to boil, gradually pour a small amount of the hot milk into the egg mixture while whisking. Gradually add the remaining milk. Pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This will take only a few minutes. Quickly strain the custard through a sieve set over a bowl, using a rubber spatula for ease. Let it cool for several minutes, stirring occasionally. Then mix in the butter, adding two pieces at a time. Cover the bowl with plastic wrap and refrigerate for 3–4 hours or overnight.
- 2
Step 2
2. Prepare the crust. Cut the butter into pieces. Mix flour, sugar, and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles crumbs, about 2–3 seconds. Add the egg yolk and process for 30–45 seconds. Lightly grease the baking pan with oil. Transfer the dough to the pan, press it evenly against the bottom and sides, and shape the edges. Freeze the dough for at least one hour before baking. Preheat the oven to 190°C (375°F) with the rack in the middle position. Lightly grease one side of a sheet of aluminum foil and place it over the dough, greased side down. Bake for 25 minutes, then remove the foil and continue baking until the crust turns golden brown, about 8 minutes more. Let cool.
- 3
Step 3
3. Remove the chilled filling from the refrigerator and mix in the unsweetened coconut flakes. Spread the filling over the crust and smooth with a rubber spatula. Cover the tart with plastic wrap and refrigerate for at least 3 hours. During this time, the crust will absorb the filling and become softer, while the filling will thicken. Before serving, remove the plastic wrap, sprinkle with toasted coconut flakes, and decorate with whipped cream if desired. Slice the tart into pieces and serve.