Coconut Cream Tart
(I talked about this recipe here)
for the crust:
7 1/2 ounces shortbread cookies
1 1/4 cups flaked coconut
1/4 cup unsalted butter, melted
for the custard:
1 cup whole milk
1/4 cup + 2 tablespoons cornstarch
1 cup heavy cream
1 cup cream of coconut (not the same thing as coconut milk! - stir well before using)
2 large egg yolks
1/2 teaspoon coconut extract
for the cream:
1 cup heavy cream
1/4 cup sour cream
1 teaspoon granulated sugar
to make the crust:
Preheat oven to 350.
Pulse shortbread cookies in a food processor until finely ground (if you don't have a food processor, crushing by hand works, too).
Add coconut and melted butter to the processor and pulse until everything is well mixed (stirring by hand works, too).
Press crust evenly onto the bottom and up the sides of a greased tart pan.
Bake at 350 for 14 minutes, or until crust is golden.
Cool completely before adding custard.
to make the custard:
Whisk milk and cornstarch together until well blended. Set aside.
Bring heavy cream and cream of coconut to a boil in a saucepan over medium heat, whisking occasionally.
Add milk and cornstarch mixture to the saucepan in a steady stream, whisking constantly.
Bring custard to a boil, whisking constantly, for 1 minute.
Remove from heat and whisk in egg yolks and coconut extract.
Pour custard into crust, using a spatula to smooth the top.
Cover custard with a round of wax paper to prevent a skin from forming as it cools. Cool to room temperature, then chill until set - at least 4 hours, and up to 8 hours.
to make the cream:
Using a mixer, beat together cream, sour cream, and sugar until stiff peaks begin to form.
Remove wax paper from tart and spread cream over the custard.
(Tart can be topped with cream and chilled up to 2 hours ahead of time.)
makes 12 servings