Back to Coconut Cream Tart All Reviews for Coconut Cream Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr total: 2 hrs 30 mins Servings: 8 EF306_coconutcreamtart
Ingredients For the Crust 1 1/4 cups all-purpose flour, spooned and leveled 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1/3 cup sugar 1/4 teaspoon salt For the Filling 1 1/2 cups (4 ounces) sweetened shredded coconut 2 1/2 cups milk 1/2 cup sugar 3 tablespoons cornstarch Pinch of salt 3 large egg yolks 1 teaspoon vanilla extract 1 cup heavy cream
Gallery Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 2 hrs 30 mins Servings: 8 EF306_coconutcreamtart
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 2 hrs 30 mins Servings: 8
Recipe Summary
prep: 1 hr total: 2 hrs 30 mins
Servings: 8
prep: 1 hr
total: 2 hrs 30 mins
prep:
1 hr
total:
2 hrs 30 mins
Servings: 8
8
EF306_coconutcreamtart
EF306_coconutcreamtart
Ingredients
Ingredients
1 1/4 cups all-purpose flour, spooned and leveled 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1/3 cup sugar 1/4 teaspoon salt
1 1/2 cups (4 ounces) sweetened shredded coconut 2 1/2 cups milk 1/2 cup sugar 3 tablespoons cornstarch Pinch of salt 3 large egg yolks 1 teaspoon vanilla extract 1 cup heavy cream
Directions
Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom. With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.
Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.
Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
To assemble the tart. Sprinkle 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.
Reviews (7)
Add Rating & Review 55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
Reviews (7)
Add Rating & Review 55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
Add Rating & Review
55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
Martha Stewart Member Rating: 2 stars 01/20/2019 I was disappointed in this recipe in that I felt some of the instructions were not explicit enough or were inaccurate. I agree with other reviews in that the crust was very difficult to to get from the tart pan, but I’ve had this issue with other tart crusts. The length of time necessary to cook the filling is much longer than is suggested and the time needed to cool is much longer than 45 min. The taste of all elements of this tart was what I was looking for but the assembly unfortunately is where I had issues. Martha Stewart Member Rating: Unrated 05/12/2011 Sounds amazing- definitely can't wait to make it. After watching the video though he does actually prick the base with a fork! Well, I'm off to get the ingredients... Martha Stewart Member Rating: Unrated 06/30/2010 I just watched John's video and he did not butter or spray pan before adding crust, and he did not prick the crust with a fork after coming out of the freezer. Another thing that is not in the recipe, but is in the video, is tempering the custard with a little of the warm coconut milk before proceeding. Martha Stewart Member Rating: Unrated 06/30/2010 I have made this twice and love the recipe, with the exception of the crust sticking to the bottom of the removable tart pan. No matter how much I butter or spray, it is difficult to remove slices with the crust intact. I too thought an ingredient was missing from the cookie style crust recipe because it is impossible to poke with a fork after coming out of the freezer. It just crumbles into tiny pieces. Any suggestions? Martha Stewart Member Rating: Unrated 07/28/2008 I made this as an extra cake for my son's birthday and everyone was absolutely crazy about it. I have tried lots of coconut cakes and this one is the best! If you are a coconut lover, you will not be disappointed. Martha Stewart Member Rating: Unrated 05/21/2008 Here are my comments continued... I thought since I couldn't poke the crust all over, it was going to puff up a lot, but it didn't. It turned out perfectly. It was like a crunchy, shortbread cookie. This was very easy to make, except my milk mixture took much longer than 3 min to simmer and thicken. Maybe it's because I live at high altitudes? I definitely recommend this recipe. It was delicious! Martha Stewart Member Rating: Unrated 05/21/2008 This was absolutely delicious. It had a great coconut flavor and I loved the crust. At first, I thought the recipe must've been incomplete, because I was imagining a pastry crust that has water added to it. But, I followed the recipe anyway, and I'm glad I did because it was delicious. I had a difficult time poking it with a fork, not because it was too frozen, but because when I would pull the fork out, pieces of the crust wanted to flake off. SO, I didn't poke it as much as I would've.Martha Stewart Member
Rating: 2 stars 01/20/2019
I was disappointed in this recipe in that I felt some of the instructions were not explicit enough or were inaccurate. I agree with other reviews in that the crust was very difficult to to get from the tart pan, but I’ve had this issue with other tart crusts. The length of time necessary to cook the filling is much longer than is suggested and the time needed to cool is much longer than 45 min. The taste of all elements of this tart was what I was looking for but the assembly unfortunately is where I had issues.
Rating: 2 stars
Rating: Unrated 05/12/2011
Sounds amazing- definitely can’t wait to make it. After watching the video though he does actually prick the base with a fork! Well, I’m off to get the ingredients…
Rating: Unrated
Rating: Unrated 06/30/2010
I just watched John’s video and he did not butter or spray pan before adding crust, and he did not prick the crust with a fork after coming out of the freezer. Another thing that is not in the recipe, but is in the video, is tempering the custard with a little of the warm coconut milk before proceeding.
I have made this twice and love the recipe, with the exception of the crust sticking to the bottom of the removable tart pan. No matter how much I butter or spray, it is difficult to remove slices with the crust intact. I too thought an ingredient was missing from the cookie style crust recipe because it is impossible to poke with a fork after coming out of the freezer. It just crumbles into tiny pieces. Any suggestions?
Rating: Unrated 07/28/2008
I made this as an extra cake for my son’s birthday and everyone was absolutely crazy about it. I have tried lots of coconut cakes and this one is the best! If you are a coconut lover, you will not be disappointed.
Rating: Unrated 05/21/2008
Here are my comments continued… I thought since I couldn’t poke the crust all over, it was going to puff up a lot, but it didn’t. It turned out perfectly. It was like a crunchy, shortbread cookie. This was very easy to make, except my milk mixture took much longer than 3 min to simmer and thicken. Maybe it’s because I live at high altitudes? I definitely recommend this recipe. It was delicious!
This was absolutely delicious. It had a great coconut flavor and I loved the crust. At first, I thought the recipe must’ve been incomplete, because I was imagining a pastry crust that has water added to it. But, I followed the recipe anyway, and I’m glad I did because it was delicious. I had a difficult time poking it with a fork, not because it was too frozen, but because when I would pull the fork out, pieces of the crust wanted to flake off. SO, I didn’t poke it as much as I would’ve.
All Reviews for Coconut Cream Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut Cream Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
