Coconut Cream Tartlets are delightful mini desserts featuring a buttery tart shell filled with a rich coconut cream filling and topped with whipped cream and toasted coconut. These tartlets are perfect for parties, special occasions, or as a sweet treat to enjoy any time.

Ingredients

For the Tart Shells:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 teaspoon salt
• 1 large egg yolk
• 2-3 tablespoons cold water

For the Coconut Cream Filling:

• 1 can (13.5 oz) coconut milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (sweetened or unsweetened)

For Topping:

• 1 cup heavy cream (for whipped cream)
• 2 tablespoons powdered sugar (for sweetening whipped cream)
• 1/2 cup toasted coconut flakes (for garnish)

Timing

Making Coconut Cream Tartlets takes about 30 minutes for preparation and 15 minutes for baking, plus chilling time.

Instructions

Step 1: Prepare the Tart Shells

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a mixing bowl, combine the flour, powdered sugar, and salt.
3. Cut in Butter: Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. Add Egg Yolk and Water: Stir in the egg yolk and enough cold water (1 tablespoon at a time) until the dough comes together.
5. Chill Dough: Press the dough into mini tartlet pans (about 3 inches in diameter) evenly across the bottom and up the sides. Prick the bottoms with a fork. Chill in the refrigerator for about 15 minutes.
6. Bake Tart Shells: Bake in the preheated oven for 12-15 minutes or until lightly golden. Remove from the oven and let cool completely.

Step 2: Prepare the Coconut Cream Filling

1. Combine Ingredients: In a saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt.
2. Cook Filling: Place the saucepan over medium heat and cook, whisking constantly until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
3. Add Coconut and Vanilla: Remove from heat and stir in the vanilla extract and shredded coconut. Allow the filling to cool slightly before filling the tart shells.

Step 3: Assemble the Tartlets

1. Fill Tart Shells: Spoon the coconut cream filling into the cooled tart shells, smoothing the tops.
2. Chill: Refrigerate the tartlets for at least 2 hours to allow the filling to set.

Step 4: Prepare the Whipped Cream and Serve

1. Make Whipped Cream: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.
2. Top Tartlets: Once the tartlets are set, top each with a dollop of whipped cream and sprinkle with toasted coconut flakes.
3. Serve: Serve chilled and enjoy your delicious Coconut Cream Tartlets!

Nutritional Information

Here’s a quick overview of the nutritional content of Coconut Cream Tartlets (per tartlet, based on 12 servings):

Nutrient	Amount per Tartlet
Calories	250
Protein	3g
Fat	18g
Carbohydrates	22g
Fiber	1g
Sugar	8g

Tips for Customization

• Flavor Variations: Add a splash of rum or almond extract to the filling for added flavor.
• Fruit Toppings: Top with fresh fruit like mango, pineapple, or berries for a tropical twist.
• Dairy-Free Option: Use coconut cream instead of heavy cream for the whipped topping for a dairy-free version.

Conclusion

Coconut Cream Tartlets are a delightful and indulgent dessert that brings together the creamy richness of coconut with a crisp tart shell. These mini treats are perfect for any occasion and are sure to impress your guests. Enjoy this delightful recipe!