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Coconut Cream Tartlets

Coconut Cream Tartlets

Delight in these Coconut Cream Tartlets, a tropical dessert that brings a taste of paradise to your table.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Refrigeration Time: 2 hours
Total Time: 2 hours 45 minutes
Course: Sweet Treats
Cuisine: Tropical
Keyword: Coconut, Coconut Cream Tartlets, dessert, sweet treats, tartlets, whipped cream
Servings: 12 tartlets
Calories: 250kcal

Equipment

  • medium mixing bowl
  • saucepan
  • Whisk
  • mini tartlet pans

Ingredients

For the Tart Shells

  • 1 cup All-purpose flour Essential for creating a flaky, tender crust.
  • 1/4 cup Powdered sugar Adds a touch of sweetness to the dough.
  • 1/2 cup Unsalted butter Use cold and cubed for a buttery flavor and flaky texture.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1 large Egg yolk Helps bind the ingredients for a richer crust.
  • 2-4 tablespoons Cold water Just enough to bring the dough together.

For the Coconut Cream Filling

  • 1 can Coconut milk The star of the show, providing tropical flavor.
  • 1 cup Heavy cream Adds a luscious texture and richness to the filling.
  • 1/2 cup Granulated sugar Sweetens the filling perfectly.
  • 1/4 cup Cornstarch Acts as a thickening agent for the filling.
  • 1/4 teaspoon Salt A pinch balances the sweetness.
  • 1 teaspoon Vanilla extract Infuses warm notes that complement the coconut.
  • 1 cup Shredded coconut Choose sweetened or unsweetened based on preference.

For the Whipped Topping

  • 1 cup Heavy cream Makes a fluffy, decadent dollop.
  • 2 tablespoons Powdered sugar Sweetens the whipped cream without granules.
  • 1/4 cup Toasted coconut flakes For garnish, adding a delightful crunch.

Instructions

How to Make Coconut Cream Tartlets

  • Preheat your oven to 350°F (175°C).
  • Mix the flour, powdered sugar, and salt in a medium mixing bowl.
  • Add the cold cubed butter to the bowl. Mix until resembling coarse crumbs.
  • Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together.
  • Press the dough evenly into mini tartlet pans, prick bottoms with a fork, and chill for 15 minutes.
  • Bake in the preheated oven for 12-15 minutes or until lightly golden. Cool completely.
  • Whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt in a saucepan over medium heat.
  • Cook for 5-7 minutes, whisking constantly until thickened.
  • Remove from heat and stir in vanilla extract and shredded coconut. Let cool before pouring into tart shells.
  • Spoon the filling into the cooled tart shells, smoothing the tops.
  • Refrigerate the tartlets for at least 2 hours to allow the filling to set.
  • Beat the heavy cream and powdered sugar in a mixing bowl until soft peaks form.
  • Top each tartlet with a dollop of whipped cream and sprinkle with toasted coconut flakes.
  • Serve chilled and enjoy your delicious Coconut Cream Tartlets!

Notes

For extra freshness, garnish with fresh mint leaves. Ensure your butter is very cold for a flaky crust. Avoid overmixing to prevent tough tart shells.

Nutrition

Serving: 1tartlet | Calories: 250kcal | Carbohydrates: 30g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 60mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.5mg
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