i'm sharing this recipe -- my favorite tart recipe -- in recognition of pi(e) day yesterday. in fact, i can confidently state that this coconut cream tart is and forever will-be my standard birthday request (james, did you read that sentence???).
a little over a year ago, i stumbled across this recipe on Once Upon A Chef, and i shared the link with james via chat. it must have been a month or so before my february birthday, but i didn't think to ask james to make it; i simply wanted to share a recipe that i thought looked amazing.
fast forward several weeks and i left the day before my birthday to go on a cross-country skiing trip with insulindependence in carabasset valley, maine. i came home several days later and was shocked and surprised to find toasted coconut flakes on the counter (clue #1 that something is OFF as james HATES coconut) and THIS TART in the refrigerator (what?!?!?!)! i thought surely that my neighbor/running partner/friend lesley had been over (she loves to bake), though i wasn't sure why. maybe james paid her to make my birthday treat?!?!? i kept quiet and eventually james asked if i had noticed what was in the fridge. the truth came out: he had saved the recipe and made the tart: just for me, just for my birthday! it is divine.
i asked for it again this february, and he obliged.
a little over a year ago, i stumbled across this recipe on Once Upon A Chef, and i shared the link with james via chat. it must have been a month or so before my february birthday, but i didn't think to ask james to make it; i simply wanted to share a recipe that i thought looked amazing.
fast forward several weeks and i left the day before my birthday to go on a cross-country skiing trip with insulindependence in carabasset valley, maine. i came home several days later and was shocked and surprised to find toasted coconut flakes on the counter (clue #1 that something is OFF as james HATES coconut) and THIS TART in the refrigerator (what?!?!?!)! i thought surely that my neighbor/running partner/friend lesley had been over (she loves to bake), though i wasn't sure why. maybe james paid her to make my birthday treat?!?!? i kept quiet and eventually james asked if i had noticed what was in the fridge. the truth came out: he had saved the recipe and made the tart: just for me, just for my birthday! it is divine.
i asked for it again this february, and he obliged.
COCONUT CREAM TART
Yield: 10 servings
Nutrition: 515 calories, 50 carbs per serving
INGREDIENTS
For the crust:
7 1/2 oz shortbread cookies, finely ground
1 1/4 cups loosely packed sweetened flaked coconut
1/2 stick (4 tbsp) unsalted butter, melted
For the custard:
2 large eggs
2 large egg yolks
3/4 cup sugar
2 tbsp flour, packed
2 tbsp corn starch, packed
pinch salt
1 1/2 tbsp Malibu rum
5 tablespoons cream of coconut
1 cup coconut milk
1 cup whole milk
3 tbsp unsalted butter
For the whipped cream topping:
1 cup heavy whipping cream
3 tbsp sugar
1 tbsp Malibu rum
1/2 cup coconut flakes
DIRECTIONS
For the crust:
Adjust your oven rack to middle position and preheat the oven to 350 degrees.
While the oven is preheating, pulse cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Using a 1/2 cup dry measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Bake the tart crust until golden (15-18 minutes), and cool completely in pan on a rack.
With the oven still at 350 degrees, toast the coconut flakes. Stir often and remove when lightly golden; set aside to cool. Turn off the oven when finished.
For the filling:
Whisk the eggs, egg yolks, sugar, flour, cornstarch, and salt in a medium bowl and set aside.
Combine Malibu rum, cream of coconut, coconut milk, and whole milk in a medium saucepan and bring the mixture to a boil. Turn off the heat. Whisking constantly, slowly add 1 cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture; whisk well to combine. Return the mixture to the sauce pan. Over medium-high heat, cook, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. Off of the heat, whisk in the butter until fully incorporated.
Pour the hot filling into the cooled tart shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, 3-10 hours.
For the whipped cream topping:
Before serving, beat the cream, sugar, and Malibu Rum with an electric mixer until soft peaks form, about 90 seconds - 2 minutes. Top the tart with whipped cream and sprinkle with toasted coconut flakes.
Serving note: Carefully remove the rim of the pan by gently pressing upwards on the bottom while holding the rim in place. Cut into wedges, wiping your knife clean between slices, and serve cold. The tart (without whipped cream topping) can be chilled up to 10 hours. The tart can be topped with whipped cream 3 hours ahead and chilled. If you are fortunate enough to have leftovers, store the topped tart pieces in the freezer.
SOURCE
Once Upon a Chef
Yield: 10 servings
Nutrition: 515 calories, 50 carbs per serving
INGREDIENTS
For the crust:
7 1/2 oz shortbread cookies, finely ground
1 1/4 cups loosely packed sweetened flaked coconut
1/2 stick (4 tbsp) unsalted butter, melted
For the custard:
2 large eggs
2 large egg yolks
3/4 cup sugar
2 tbsp flour, packed
2 tbsp corn starch, packed
pinch salt
1 1/2 tbsp Malibu rum
5 tablespoons cream of coconut
1 cup coconut milk
1 cup whole milk
3 tbsp unsalted butter
For the whipped cream topping:
1 cup heavy whipping cream
3 tbsp sugar
1 tbsp Malibu rum
1/2 cup coconut flakes
DIRECTIONS
For the crust:
Adjust your oven rack to middle position and preheat the oven to 350 degrees.
While the oven is preheating, pulse cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Using a 1/2 cup dry measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Bake the tart crust until golden (15-18 minutes), and cool completely in pan on a rack.
With the oven still at 350 degrees, toast the coconut flakes. Stir often and remove when lightly golden; set aside to cool. Turn off the oven when finished.
For the filling:
Whisk the eggs, egg yolks, sugar, flour, cornstarch, and salt in a medium bowl and set aside.
Combine Malibu rum, cream of coconut, coconut milk, and whole milk in a medium saucepan and bring the mixture to a boil. Turn off the heat. Whisking constantly, slowly add 1 cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture; whisk well to combine. Return the mixture to the sauce pan. Over medium-high heat, cook, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. Off of the heat, whisk in the butter until fully incorporated.
Pour the hot filling into the cooled tart shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, 3-10 hours.
For the whipped cream topping:
Before serving, beat the cream, sugar, and Malibu Rum with an electric mixer until soft peaks form, about 90 seconds - 2 minutes. Top the tart with whipped cream and sprinkle with toasted coconut flakes.
Serving note: Carefully remove the rim of the pan by gently pressing upwards on the bottom while holding the rim in place. Cut into wedges, wiping your knife clean between slices, and serve cold. The tart (without whipped cream topping) can be chilled up to 10 hours. The tart can be topped with whipped cream 3 hours ahead and chilled. If you are fortunate enough to have leftovers, store the topped tart pieces in the freezer.
SOURCE
Once Upon a Chef
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