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Coconut Cream Tarts
Coconut Cream Tarts
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Indulgent mini tarts for a satisfying dessert bite.
Ingredients:
  • 0.5 cup sugar, plus
  • 0.66666668653488 cup sugar
  • 0.5 cup graham cracker crumbs
  • 12 egg roll wraps, stacked and cut into 48 squares
  • 6 tablespoons butter, melted, plus
  • 2 tablespoons butter for custard
  • 0.75 cup sweetened coconut flakes
  • 0.25 cup cornstarch
  • 5 large egg yolks, lightly beaten
  • 2 cups whole milk
  • 1 (5 ounce) can evaporated milk
  • 2 teaspoons vanilla extract
Instructions:
  • Preheat oven to 325 degrees, position racks on lowest and lower-middle levels. Grease 48 mini-muffin cups with vegetable cooking spray.
  • Combine 1/2 cup of sugar with graham cracker crumbs in a small bowl. Lay out 12 cut egg roll wrap squares on a work surface. Brush wrappers with melted butter on both sides, then coat each piece with the graham cracker mixture, making sure to tap off any extra. Gently shape wrappers into cups in the prepared muffin tins.
  • Place 2 muffin tins on separate oven racks and bake until golden and crisp, about 15 to 18 minutes, switching tin positions after 10 minutes. Remove the tarts from the tins and let them cool on a wire rack. Repeat with the remaining wraps. Store the cooled tart shells in an airtight tin for up to 1 week.
  • Spread shredded coconut evenly in an 8-inch baking pan and bake on the lower-middle rack. Stir every 5 minutes until the coconut is a glorious golden brown, which should take about 15 minutes. For the luscious filling, combine cornstarch and the remaining 2/3 cup sugar in a medium saucepan. Add in the yolks and then the milks. Cook over medium heat, stirring frequently in the beginning and then switch to constant stirring as it thickens, which will take 8 to 10 minutes. Keep stirring for an additional minute. Mix in the vanilla, remaining 2 tablespoons of butter, and 1/2 cup of the toasted coconut. Cover with plastic wrap directly on the surface to avoid a skin from forming, let it cool, then chill in the refrigerator. Enjoy the filling for up to 2 days.
  • - Place tart shells beautifully on a serving tray. - Gently fill each shell with a luscious tablespoon of filling. - Scatter a delightful amount of toasted coconut on top. - Serve with flair and enjoy!

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