Delicious Coconut Cream Tarts
Everything is better when made in miniature and these coconut cream tarts are no exception. A creamy coconut custard blends harmoniously with buttery pie dough to create perfectly portioned miniature desserts that are full of coconut flavor. -Jamie Lothridge
LuAnn adds, I hope to try a vegan version of this when I get home. I can even top it with my vegan whipped cream, which is made from...what else...coconut cream! We'll go coconut all the way!
Makes 6 (4-inch) tarts
1 1/4 cups half and half
1/4 cup coconut milk
1/2 vanilla bean; scraped
1/3 cup white sugar
1/4 cup all-purpose flour
3/4 cup flaked coconut, toasted*, divided use
1/4 teaspoon coconut extract (optional)
6, 4-inch, tart shells, baked
1 1/2 cups frozen whipped topping, thawed
In a medium saucepan, combine half and half, coconut milk, vanilla bean and scraped insides of the bean, egg, sugar, flour, and salt.
Bring to a boil over low heat, stirring constantly.
Remove from heat, and stir in 1/2 cup of the coconut and the coconut extract.
Pour into pie shell and chill 2 to 4 hours, or until firm.
Top tarts with whipped topping and remaining 1/4 cup of coconut.
*To toast coconut, spread it in an ungreased pan and bake in a 350 degree F oven for 5 to 7 minutes, or until golden brown, stirring often.
Source: Recipe by Jamie Lothridge*, as featured on She Knows Food and Recipes (http://www.sheknows.com/food-and-recipes); posted by LuAnn for KRT.
*Jamie Lothridge is hopelessly addicted to baking, sugar, and food TV. By day she teaches middle school, by night she bakes and blogs her creations and beautiful photographs at MyBakingAddiction.com.