Recipe

Coconut Cream Tarts Recipe


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Ingredients
  • 3/4 c sweetened coconut flakes
  • 12 egg roll wraps, stacked & cut into 48 squares
  • 2/3 c sugar
  • 2 c whole milk
  • 2 tsps vanilla extract
  • 1/2 c graham cracker crumbs
  • 1 (5 oz) can evaporated milk
  • 1/2 c sugar, plus
  • 2 tbsps butter for custard
  • 6 tbsps butter, melted, plus
  • 5 large egg yolks, lightly beaten
  • 1/4 c cornstarch

Directions
  • Step #1 Adjust oven racks to lowest & lower-middle positions, & heat oven to 325F degrees.
  • Step #2 Spray 48 mini-muffin c with vegetable cooking spray.
  • Step #3 Mix 1/2 c of the sugar & graham cracker crumbs in a small bowl.
  • Step #4 Working in 4 batches, lay 12 cut egg roll wrap squares on work surface.
  • Step #5 Brush wrappers with melted butter on both sides, & roll each piece in the graham cracker mixture to coat, shaking off excess.
  • Step #6 Use fingers to fit wrappers in prepared muffin tins to form a c.
  • Step #7 Place 2 muffin tins each on oven racks & bake, switching tin positions after 10 mins, until golden & crisp, 15 to 18 mins.
  • Step #8 Immediately remove tarts from tins & place on a wire rack to cool.
  • Step #9 Repeat with remaining wraps.
  • Step #10 (Cooled tart shells can be stored in an airtight tin for up to 1 week.
  • Step #11 ) Scatter coconut in an 8-inch baking pan.
  • Step #12 Bake on lower-middle rack, stirring every 5 mins until evenly golden brown, about 15 mins.
  • Step #13 For the filling, whisk cornstarch & remaining 2/3 c sugar in a medium saucepan.
  • Step #14 Whisk in yolks, as soon as possible followed by the milks.
  • Step #15 Turn heat to medium & cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 mins.
  • Step #16 Continue to cook, stirring constantly, for 1 min longer.
  • Step #17 Stir in vanilla, remaining 2 Tbs.
  • Step #18 of butter & 1/2 c of the toasted coconut.
  • Step #19 Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then put in the fridge.
  • Step #20 (Filling can be put in the fridged up to 2 days.
  • Step #21 ) When ready to assemble, arrange tart shells on a serving tray.
  • Step #22 Spoon a tbsp of filling into each shell, sprinkle with toasted coconut, & serve.
  • Step #23 .
  • Enjoy the Coconut Cream Tarts recipe

Related Categories

Dessert / Pies And Tarts
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