Coconut Cream Tart

Ingredients

  • 1 ¼ cups all-purpose flour, spooned and leveled
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/3 cup sugar
  • ¼ teaspoon salt
  • 1 ½ cups (4 ounces) sweetened shredded coconut
  • 2 ½ cups milk
  • ½ cup sugar
  • + 5 more ingredients
    • 3 tablespoons cornstarch
    • Pinch of salt
    • 3 large egg yolks
    • 1 teaspoon vanilla extract
    • 1 cup heavy cream

1. Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom.With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes. 2. Prick crust all...

View full recipe at SpringPad

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