Coconut Cream Tart

Coconut Cream Tart
Photo by Anna Williams

Ingredients

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

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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