This summer I visited the Google offices in Chelsea, and let me tell you, it’s a cool place! Everywhere you turn there are places to grab a snack and cafeterias filled with fresh, wholesome food. Plus you can ride scooters around to get from point A to B faster. They even have specialty themed conference rooms like a bathroom! No biggie, just sit around a bathtub for a meeting.
While touring one of the many cafeterias I was hankering for a dessert. At first I wanted a brownie but then I spied these little coconut tarts. The tarts were about the quarter of the size I made here, but they were tasty. With a large bag of shredded coconut calling my name from the cupboard, I knew it wouldn’t be long before I made my own version of a coconut tart.
The recipe may only yield 4-5, but you can easily split these sweet tarts between two people. I found half to be a perfect serving! These would be lovely served during a fancy dinner party. Individual dessert are incredibly cuter than their larger counterparts. Plus, having your own tart feels so decadent.
I’m not going to lie, I didn’t make the crust fresh. A few months ago I made this pear galette, and it only required half a batch of pie dough. Naturally I wrapped the other ball of dough tightly in plastic wrap and stuck it in the freezer. Making these tarts was even more tempting because I had the dough already waiting for me! A few days before baking I placed the dough in the fridge to thaw and it was perfect! I’ve never used homemade frozen dough before, but it is delightful! I may start making double batches just so I can whip up a pie anytime!
Let’s start from the crust up; the crust is tender, buttery, and flaky. This dough is an ease to work with! The coconut filling is subtle, but sweet and rich. There is plenty of coconut flavor and vanilla bean to satisfy any taste bud. Toasted coconut on top adds textural contrast and a nuttiness to the whole tart. Now that I have mini tart pans, tarts are going to become my new favorite thing!
One Year Ago – Chocolate Bourbon Ice Cream
1 cup (2 sticks) unsalted butter, frozen
2 1/2 cups flour + more for dusting
1/4 cup sugar
1/4 teaspoon salt
2 large egg yolks
~ 4 tablespoons ice cold water
- Stick the butter in the freezer for at least an hour.
- Whisk together flour, sugar, and salt in a medium mixing bowl. Grate the butter into the flour mixture and stir with a fork.
- Beat the egg yolks together and then stir into the flour mixture. Stir in the water a little bit at a time until the dough comes together. After about 2 tablespoons I usually use my hands.
- Divide the dough in half and wrap each half tightly in plastic wrap. You only need one half for this recipe, so freeze one half and refrigerate the other for an hour.
- Preheat the oven to 350 ˚F and liberally spray your tart pans with Baker’s Joy.
- Roll the dough to 1/4” thick and use a paring knife to cut out the dough slightly larger than the tart pans. Press the dough lightly into the tart pans and trim the edges.
- Prick each tart several times with a fork and place a piece of foil inside. Fill the tart with dried beans or pie weights and bake for 20 minutes or until the crust begins to brown.
- Remove from the oven and let cool completely.
1/2 cup sugar
2 tablespoons + 2 teaspoons cornstarch
pinch of salt
14 ounces coconut milk, from a can, shaken
1 vanilla bean
1 tablespoon unsalted butter
1 teaspoon coconut extract
1 cup shredded coconut
- Measure out 1/2 cup of sugar and remove 2 tablespoons of sugar. Add the two tablespoons to a small bowl with the cornstarch and the salt. Whisk together.
- In a separate, medium sized bowl whisk the eggs until pale yellow and then whisk in the cornstarch mixture until smooth. Set aside.
- Add the milk, the remaining sugar, and the scrapings from inside a vanilla bean to a medium saucepan. Heat until boiling, stir constantly.
- Temper the eggs by pouring the milk slowly into the eggs while whisking. Pour everything back into the saucepan and heat for 2-3 minutes while whisking. Remove from the heat when the mixture thickens.
- Cut the butter into chunks and stir into the pudding. Stir in the extract.
- Push the pudding through a fine mesh strainer. Cover with plastic wrap touching the pudding and refrigerate until cold.
- Toast the coconut in a dry saute pan until brown. Let cool.
- Fill each cooled tart with the pudding and then sprinkle with toasted coconut. Keep in the fridge until serving time.