Coconut Cream Tart

Coconut Cream Tart
Photo by Anna Williams


  • 1 9-inch round fluted tart pan with removable bottom
  • 1 cup heavy cream
  • 7 ½ ounces shortbread cookies such as Lorna Doone
  • 1 cup heavy cream
  • 5 tablespoons cornstarch
  • 1 cup whole milk
  • 1 teaspoon sugar
  • + 6 more ingredients
    • 1 cup canned cream of coconut (not coconut milk) such as Coco Lpez
    • 2 large eggs
    • 4 tablespoons unsalted butter
    • ¼ cup sour cream
    • ½ teaspoon coconut extract
    • 1 ¼ cups sweetened flaked coconut

Preheat oven to 350°F. Pulse cookie crumbs, coconut, and butter in a food processor until coconut is finely ground, then press evenly onto bottom and up side of tart pan. Bake in middle of oven until golden, about 16 minutes, then cool completely in pan on a rack. Stir together milk and cornstarc...

View full recipe at Epicurious


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