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Coconut Cream Tarts with Coconut Pastry Cream and Caramel Recipe

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★★★★

3.8 from 77 reviews

These Coconut Cream Tarts feature a flaky sweet tart dough filled with smooth coconut pastry cream and topped with luscious coconut caramel, airy whipped cream, and toasted shredded coconut. Perfectly balancing creamy, crunchy, and caramel flavors, this recipe is a tropical twist on classic tarts that can be enjoyed as an elegant dessert or special treat.

Ingredients

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Sweet Tart Dough

  • ½ cup unsalted butter (113 g), room temperature
  • ½ cup granulated sugar (100 g)
  • ¼ teaspoon fine sea salt
  • 1 large egg, room temperature
  • 1 ¾ cup all-purpose flour (228 g)

Coconut Pastry Cream

  • 1 cup canned coconut cream (284 g)
  • 1 cup whole milk (227 g), divided (¾ cup + ¼ cup)
  • ½ cup granulated sugar (100 g)
  • 3 Tablespoons cornstarch (21 g)
  • 2 large eggs
  • ¼ cup unsalted butter (57 g), sliced into tablespoons
  • ⅛ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract

Coconut Caramel

  • 15 oz canned coconut milk, full-fat, unsweetened
  • ½ cup coconut sugar (114 g) or palm sugar or light/dark brown sugar
  • ¼ teaspoon kosher salt
  • 2 teaspoons pandan extract (optional)

Whipped Cream

  • 1 ½ cup heavy cream (340 g), very cold
  • 1 Tablespoon confectioners sugar

Toasted Coconut

  • 1 ½ cups sweetened shredded coconut (130 g)

Instructions

  1. Prepare Sweet Tart Dough: Using a stand mixer fitted with a paddle attachment, cream butter, sugar, and salt on medium speed until smooth. Scrape down the sides as needed. Add the egg and mix until well combined. Add flour and mix on low speed until just incorporated with no dry streaks. Divide dough into two disks, wrap in plastic, and chill for at least one hour or overnight.
  2. Bake Tart Shells: Preheat oven to 350°F. On a lightly floured surface, roll dough to about ⅛ to ¼-inch thickness. Cut circles slightly larger than tart molds and gently press into molds. Trim excess dough by rolling over edges. Dock with a fork and bake for 15-20 minutes until golden. Cool on a wire rack.
  3. Make Coconut Pastry Cream: Line a quarter-sheet pan with plastic wrap. In a heavy-bottomed pot, whisk together coconut cream and ¾ cup milk, heat over medium until simmering, stirring occasionally to prevent burning. In a bowl, whisk sugar and cornstarch, then add remaining ¼ cup milk and eggs; whisk smooth.
  4. Temper Eggs & Thicken Custard: Gradually whisk about ⅓ cup hot milk into egg mixture to warm it. Repeat adding hot milk while whisking until ⅓ cup of milk remains in the pot. Pour custard mixture back into pot, cook over medium heat, whisking constantly until thickened and boiling for 15-30 seconds. Remove from heat.
  5. Finish Pastry Cream: Whisk in butter until smooth, then salt and vanilla until combined. Pour into lined pan, smooth surface, cover tightly with plastic wrap on surface and freeze 10-15 minutes until cool. Transfer to airtight container and chill in fridge until ready.
  6. Prepare Coconut Caramel: Combine coconut milk and coconut sugar in a small pot. Bring to boil over medium heat, then simmer 8-12 minutes, stirring often until thickened. Remove from heat, stir in salt and pandan extract, cool to room temperature and refrigerate until ready to use.
  7. Whip Cream: Using a hand or stand mixer with a whisk, beat cold heavy cream and confectioners sugar on medium speed until stiff peaks form. Use immediately or cover and keep chilled for up to one day.
  8. Toast Coconut: Preheat oven to 350°F. Spread shredded coconut on a baking sheet and bake 5-8 minutes, stirring every 2 minutes until evenly golden and fragrant. Cool completely to room temperature.
  9. Assemble Tarts: Spread a thin layer of coconut caramel in each tart shell. Add ½ cup pastry cream over caramel, spreading evenly. Top with a dollop of whipped cream. Drizzle extra caramel if desired and finish with toasted coconut. Serve immediately for best texture.

Notes

  • Chill tart dough well to prevent shrinking during baking.
  • Use full-fat canned coconut cream and coconut milk for richest flavor.
  • Temper the eggs carefully to avoid curdling the custard.
  • Pandan extract adds authentic Southeast Asian aroma but is optional.
  • Keep whipped cream chilled until just before serving to maintain structure.
  • Store assembled tarts refrigerated and consume within 2 days for best freshness.

Keywords: coconut cream tart, coconut pastry cream, coconut caramel tart, tropical dessert, baked tart, homemade tart dough, toasted coconut dessert

Find it online: https://foodiecara.com/coconut-cream-tarts-with-coconut-pastry-cream-and-caramel-recipe/