Coconut Cream Tart
Coconut Cream Tart
Coconut Cream Tart
Coconut Cream Tart

Coconut Cream Tart

David Venable

It's creamy and crowd-pleasing! End your meal or skip right to dessert with this sweet treat.

Crust

  • 60 vanilla wafer cookies, finely ground
  • 1/4 cup sugar
  • 2/3 cup butter, melted

Directions

To prepare the crust, start by preheating the oven to 350°F.
In a mixing bowl, combine the vanilla cookies, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9'' tart pan.
Bake in the oven for 15 minutes. Remove and let cool.
To prepare the filling, whisk the milk, heavy cream, coconut milk, egg yolks, sugar, cornstarch, and vanilla extract in a medium saucepan. While stirring constantly, heat the milk mixture over medium heat until thickened and just about to simmer.
Remove from the heat and stir in 1 cup toasted coconut.
To assemble and top the tart, pour the filling into the prepared cookie crust. Lightly cover the tart pan with plastic wrap and chill until set, about 4 hours or ideally overnight.
When ready to serve, remove the plastic wrap and top the tart with the whipped topping. Sprinkle the remaining coconut overtop.

Filling

  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 2 egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 tsp vanilla extract
  • 1-1/4 cups toasted, shredded coconut, divided

Topping

  • 3 cups whipped topping

Cook's Notes

Graham crackers, gingersnaps, or thin chocolate cookies can be substituted for the vanilla wafers. You can also fold in 1/2 cup fresh pineapple, small dice, when adding the coconut to the filling.

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