Mini Coconut Cream Tarts

 

Prep time: 30 minutes 

Resting time: 3 hours 

Baking time for Base: 7 minutes 

Ingredients:

For the Crust:

* 1 + 1/2cups Graham Cracker Crumbs finely ground

* 1/4cup White Sugar

* 6tbsp Melted Unsalted Butter 

* 1/2tsp Ground Cinnamon 

For the Coconut Cream Custard:

* 1cup Coconut Milk

* 1/2cup whipping Cream 

* 4 Egg Yolks 

* 1/4cup Granulated Sugar 

* 3tbsp Cornstarch 

* 1/2tsp Almond Extract 

For the Whipped Topping:

* 1 + 1/2cups Whipping Cream 

* 4-5tbsp Confectioners Sugar 

* 1/2tsp Vanilla Extract 

* Coconut Shredded 

Directions:

1. Pre-heat oven to 375degrees. Grease 6 mini tart pans with cooking spray. 

2. Combine the graham cracker crumbs, melted butter, cinnamon and sugar in a bowl. Place 1-2 spoons of the mixture in each tart pan, and press down forming a base. Bake at 375 degrees for 7 minutes. Take out of oven and leave on wire rack to cool. 

3. To make the custard, combine the coconut milk and whipping cream in a pan. Heat on medium heat, and bring it to a simmer. 

4. In a separate bowl combine the egg yolks, cornstarch and sugar, and whisk well until combined, creamy and pale yellow in color. 

5. Once the milk mixture starts to simmer, take it off the heat and gradually pour it into the egg/cornstarch mixer whisking well and thoroughly, so as to ensure the eggs do not scramble. Once combined, pour it back into the pan, and heat on medium heat. Whisk  well until the custard becomes thick and creamy. Keep whisking once you take it off the heat and add in the almond extract. Whisking to combine. Set aside to cool. 

6. Once cooled place in refrigerator for 3 hours to chill. 

7. When you are ready to assemble the custard tarts, make the whipping cream. Make the whipping cream by combining the cream, confectioners sugar and vanilla extract in the bowl of a stand mixer (with whisk attachment), and whip on medium speed for a few minutes. Increase the speed to high after a few minutes and continue whisking until the cream forms stiff peaks. 

8. Combine 1cup of the whipped cream with the coconut custard, and fold together gently. Transfer the rest of the whipped cream to a piping bag with a nozzle of your choice. Place 1-2 spoons of the custard into each tart base. Pipe the whipped cream over the custard. Place in refrigerator for 2-3 minutes to set and chill. 

9. Once chilled slightly sprinkle each custard with coconut flakes or shredded coconut, and serve. 

  Enjoy!!

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