1. Prepare the Tart Shells:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Make Dough: In a food processor, combine the flour, sugar, cold butter cubes, and salt. Pulse until the mixture resembles coarse crumbs.
- Add Egg Yolk: Add the egg yolk and 1 tablespoon of cold water. Pulse again until the dough starts to come together. If needed, add more water, 1 teaspoon at a time, until the dough forms a ball.
- Chill Dough: Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare Tart Shells: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles slightly larger than the wells of your mini tart pans. Press the dough circles into the tart pans, trimming any excess dough from the edges.
- Dock and Bake: Prick the bottoms of the tart shells with a fork. Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, or until the edges are lightly golden. Remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the bottoms are golden brown. Let the tart shells cool completely in the pans on a wire rack.
2. Make the Coconut Cream Filling:
- Prepare Coconut Milk: In a medium saucepan, combine the coconut milk, coconut cream, sugar, cornstarch, and salt. Whisk until smooth.
- Cook Mixture: Place the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Temper Eggs: In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot coconut milk mixture to temper the eggs.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture, whisking constantly. Cook over medium heat for another 2-3 minutes, stirring constantly, until thickened.
- Add Vanilla and Coconut: Remove from heat and stir in the vanilla extract and 1 cup of sweetened shredded coconut. Let the coconut cream filling cool slightly.
3. Assemble and Chill:
- Fill Tart Shells: Spoon the warm coconut cream filling into the cooled tart shells, spreading it evenly.
- Chill: Cover the filled tarts with plastic wrap and refrigerate for at least 2-3 hours, or until the filling is set and chilled.
4. Toast Coconut:
- Toast Coconut: Spread the remaining 1/2 cup of sweetened shredded coconut on a baking sheet. Bake in the preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown and toasted. Watch carefully to prevent burning.
5. Serve:
- Top and Serve: Remove the chilled coconut cream tarts from the refrigerator. Sprinkle the toasted coconut evenly over the tops of the tarts just before serving.
- Enjoy: Serve the Coconut Cream Tarts chilled and enjoy the creamy coconut filling, buttery crust, and crunchy toasted coconut topping.
Tips and Variations:
- Make-Ahead: You can prepare the tart shells and coconut cream filling ahead of time. Fill the tart shells with the coconut cream filling and refrigerate overnight. Toast the coconut and sprinkle over the tarts just before serving.
- Garnish: Garnish each tart with a dollop of whipped cream or a slice of fresh fruit for an extra touch of elegance.
- Dietary Considerations: For a dairy-free version, use coconut oil instead of butter in the tart shells and substitute dairy-free milk for the coconut milk in the filling.
These Coconut Cream Tarts are a delightful treat with their creamy coconut filling and crunchy toasted coconut topping, nestled in a buttery tart shell. They’re perfect for any occasion and are sure to impress with their tropical flavors. Enjoy making and sharing these delicious mini desserts!