Ingredients with Measurements:
-1 9-inch pre-made graham cracker crust
-1 14-ounce can of full-fat coconut milk
-1/2 cup white sugar
-1/4 teaspoon salt
-3 large egg yolks
-2 tablespoons cornstarch
-1 teaspoon vanilla extract
-1/2 cup sweetened shredded coconut
-1/4 cup heavy cream
Special Equipment Needed:
-9-inch tart pan
-Whisk
-Mixing bowl
-Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Place graham cracker crust in tart pan and set aside.
3. In a medium saucepan, combine coconut milk, sugar, and salt. Heat over medium heat until sugar is dissolved.
4. In a separate bowl, whisk together egg yolks, cornstarch, and vanilla extract.
5. Slowly add the egg mixture to the saucepan while whisking constantly.
6. Continue to whisk until the mixture thickens and comes to a boil.
7. Remove from heat and stir in shredded coconut.
8. Pour the mixture into the prepared tart pan.
9. Bake for 25 minutes, or until the center is set.
10. Let cool completely before serving.
11. Whip the heavy cream until soft peaks form.
12. Spread the whipped cream over the cooled tart.
13. Sprinkle with additional shredded coconut, if desired.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 350 degrees Fahrenheit
Serving Size: 8
Nutritional Information:
Calories: 320
Fat: 18 g
Carbohydrates: 33 g
Protein: 4 g
Substitutions for Ingredients:
-For the graham cracker crust, you can use a pre-made shortbread crust or a homemade crust of your choice.
-For the coconut milk, you can use almond milk or oat milk.
-For the sugar, you can use coconut sugar or maple syrup.
-For the cornstarch, you can use arrowroot powder.
Variations:
-For a chocolate variation, add 1/4 cup cocoa powder to the egg mixture before adding to the saucepan.
-For a tropical variation, add 1/2 cup chopped pineapple and 1/4 cup toasted macadamia nuts to the egg mixture before adding to the saucepan.
Tips and Tricks:
-Make sure to whisk constantly when adding the egg mixture to the saucepan to avoid lumps.
-Let the tart cool completely before adding the whipped cream topping.
Storage Instructions:
The tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The tart can be reheated in the oven at 350 degrees Fahrenheit for 10 minutes.
Presentation Ideas:
-Garnish with fresh fruit or edible flowers.
-Serve with a dollop of whipped cream or ice cream.
Garnishes:
-Fresh fruit
-Edible flowers
-Whipped cream
-Ice cream
Pairings:
-Vanilla ice cream
-Fresh berries
-Lemon curd
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the tart is too soft, bake for an additional 5 minutes.
-If the tart is too hard, bake for a few minutes less.
Food Safety Advice:
-Make sure to use pasteurized eggs to avoid the risk of salmonella.
-Refrigerate the tart within 2 hours of baking.
Food History:
Coconut cream tarts have been around for centuries and originated in Southeast Asia. They are a popular dessert in many countries and are often served at special occasions.
Flavor Profiles:
This tart has a sweet, creamy, and coconut flavor.
Serving Suggestions:
This tart is best served chilled with a dollop of whipped cream or ice cream.
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