November 24, 2012

Tartaletas de Coco: Coconut Cream Tarts

Makes 8 dessert servings

¾ c. sugar

1/3 c. flour

4 eggs

1 c. milk

1 c. coconut cream

8 baked mini tart shells

1 c. sweetened flaked coconut, lightly toasted

Whisk together the sugar, flour, eggs, milk and coconut cream. Heat the mixture in a saucepan, stirring constantly, for about 10 minutes, or until it thickens to a custard consistency. Transfer the custard to a bowl, cover with plastic wrap placed directly on the surface of the custard, and chill for at least 8 hours and up to 24 hours.

Spoon the custard into the tart shells and top with the toasted sweetened flaked coconut.

Courtesy of Karen Hursh Graber

November 24, 2012