I could have easily become a picky eater. I am compulsive in so many ways . . . the way my glass has to be completely clean or I won’t drink from it, the way I hate to get my hands dirty, the way I have to brush my teeth before my shower, not after. I can’t tell you how glad I am that I like all foods. There’s not much I won’t try, and once I’ve tried it, not much I don’t like! Except beets . . . ew, beets.
I wasn’t always so open to food. I was never picky, per se, but I had my list — like many kids — of things I didn’t like. Tomatoes, onions, lima beans, olives, bananas, and coconut. I hated coconut! What was wrong with me? Looking back, I think my aversions were almost always related to texture. Lima beans and bananas are oddly smushy. Shredded coconut just feels weird . . . too many paper-like pieces in your mouth, I guess!
Anyway, I’ve heard people say that their tastes “gradually” changed as they got older . . . well, mine usually change instantaneously. It’s an odd and wonderful phenomenon. For instance, last year I was driving home from school and realized I wanted sushi, something that until that moment, I was relatively sure I hated. I picked some up, enjoyed every bite, and have enjoyed it ever since. The same thing recently happened with olives and lima beans . . . and coconut! All of a sudden it hit me that light, sweet, wonderful COCONUT, when combined with milky or creamy flavors, was one of the best tastes in the world. I’m hooked.
Mike loves coconut too, thank God! After making him two birthday dishes that included ingredients he wasn’t too keen on (smart choice), I needed to hedge my bets.
This gorgeous tart was a sure thing. It has all the appeal of a coconut cream pie with an even better texture. The coconut pastry cream is thick, rich, buttery, and altogether one of the best tasting things I’ve ever put in my mouth. I filled my favorite buttery, flaky tart shell with it and topped it with lightly sweetened whipped cream and toasted coconut. Mike actually liked the Chocolate Tart better, but I’m voting for this one all the way!
Coconut fans (and even those who don’t think they’re coconut fans) have to whip up one of these tarts. It’ll work just the same in a round tart pan, but this rectangular tart pan was only $18 at my Williams-Sonoma if you’re into corners. Even though the recipe below makes enough pastry cream to fill two tarts, feel free to just make one tart shell — I have another amazing recipe coming up shortly to use the extra pastry cream!
Coconut Cream Tart
Recipe by: Compiled by Willow Bird Baking from Zoe Bakes (coconut pastry cream) and Tyler Florence (tart shell)
Yields: makes one tart (but enough pastry cream for two, if you want to double the tart shell recipe — otherwise use leftover pastry cream for something fun!)
Tart Shell Ingredients:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and chopped
1 large egg, separated
2 tablespoons ice water, plus more if needed
Coconut Pastry Cream Ingredients*: (makes enough to fill two of the tart shells above)
1 can (14 fluid ounces) unsweetened coconut milk
3/4 cup sugar
1 vanilla bean
pinch kosher salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons unsalted butter
1 cup sweetened coconut flakes
1/2 cup whipping cream
Whipped Cream Ingredients:
1 cup heavy whipping cream
3 tablespoons powdered sugar (or more to taste)
Directions:
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl (or food processor). Add the butter and mix with a processor or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. When the dough is coming together but still in crumbs, pour the crumbs into your tart pan and press them out to fill the pan. Press them up the sides evenly and trim off any excess. Dock the dough (prick it slightly) with a fork all over. Put the tart shell in the refrigerator for at least 15 minutes to relax.
Preheat the oven to 350 degrees F. Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden brown. Let cool completely before filling.
To make filling: Heat the coconut milk, sugar, salt and vanilla bean in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Once the cream is hot, remove the vanilla bean, scraping out any remaining seeds and returning them to the cream. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool.
Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. When tart shell is cool, fill it with pastry cream.
To make whipped cream, beat all ingredients together until whipped cream reaches medium peaks. Pile onto coconut pastry cream filling and top with toasted coconut.*NOTE: This recipe makes enough pastry cream for two tarts, so you can double the tart shell recipe if you want to make both. If you only want one tart, leave the tart shell recipe as-is and use your leftover pastry cream for something fun!
P.S. Not to oversell this weekend’s upcoming recipe, but um . . . it’s the best dessert I’ve ever eaten. Yeah.
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Denise
April 22, 2010 at 7:49 pm (15 years ago)That has to be the most beautiful dessert I have seen in long time! I can almost taste it, it looks so good! Can’t wait to try the recipe!
Julie
April 22, 2010 at 8:12 pm (15 years ago)Thank you, Denise! You will love it! So yummy!
Stephanie
April 22, 2010 at 10:22 pm (15 years ago)Beautiful pictures! That looks absolutely delicious!
Julie
April 24, 2010 at 12:24 am (15 years ago)Thanks, Stephanie!
Joanne
April 22, 2010 at 11:23 pm (15 years ago)I definitely did used to be a picky eater, but like you just kind of woke up one day and was like. Huh. Maybe I like fish. And tomatoes. And sweet potatoes (WHOA do I love sweet potatoes.) This tart looks fantastic! I’m so glad you cooked something that the boy ended up liking!
Julie
April 24, 2010 at 12:25 am (15 years ago)Joanne, I’m so with you on sweet potatoes! And BOY am I glad he liked this, too! 😀
Heather Peskin
April 23, 2010 at 6:15 am (15 years ago)How beautiful – with the billows of cream and the long rectangular tart tin! I now must make one the same.
Julie
April 24, 2010 at 12:25 am (15 years ago)Thanks, Heather! Hope you enjoy!
Sue
April 23, 2010 at 10:59 am (15 years ago)So creamy and delicious!
Julie
April 24, 2010 at 12:29 am (15 years ago)Thanks, Sue!
Natalie (The Sweets Life)
April 23, 2010 at 4:01 pm (15 years ago)You’ve convinced me that I need a tart pan…ASAP! I love coconut and can’t wait to make this, especially if it’s the best you’ve ever had!!
Julie
April 24, 2010 at 12:29 am (15 years ago)My tart pan was the beginning of so much joy, Natalie! 😀 Actually, my upcoming recipe was the BEST I’ve ever had, but this was close!
Thanks!
Julie
April 24, 2010 at 1:57 am (15 years ago)P.S. Look what Joy the Baker just posted! A tart pan giveaway!
http://www.joythebaker.com/blog/2010/04/tart-pan-giveaway/
zoomyummy
April 23, 2010 at 5:04 pm (15 years ago)That looks sooooo yummy. Could I have a piece, please? 🙂
Petra
Julie
April 24, 2010 at 12:30 am (15 years ago)Sure, Petra! Have two! 😀
Monica H
April 23, 2010 at 6:06 pm (15 years ago)Mmm. coconut cream. This looks luscious so I can’t imagine what you’ve come up with that could be better.
I’ve always wanted one of these tart pans. Like you said, I guess it’s a corner thing 🙂
Julie
April 24, 2010 at 12:30 am (15 years ago)There’s somethin’ about those corners, man! 🙂 Thanks, Monica!
Megan
April 23, 2010 at 10:54 pm (15 years ago)Have you tried golden beets or Chioggia beets? You might like them.. they’re not as earthy tasting.
This tart is gorgeous, and I really want one of those rectangular pans, and I’m so shocked that you were able to get it for $9 at Williams-Sonoma. I feel like it’s impossible to get a pan there for that price… I’m going to have to go shopping this weekend and check for it!
Julie
April 23, 2010 at 11:32 pm (15 years ago)Oops! I checked because on second thought, that seemed odd to me too. The rectangular one was actually $18 — it was my regular round pan that was $9! I’ll change that!
Thanks for the beets recommendation! I saw those on your gorgeous salad and began to reconsider beets . . . 🙂
Megan
April 24, 2010 at 9:16 pm (15 years ago)Ha ha. I actually went to Williams-Sonoma today. There was a rectangle one for $24, and I almost got it, but then I talked myself out of it. I have a feeling I’ll buy one soon though!
Julie
April 24, 2010 at 9:22 pm (15 years ago)Oh, it’s only $18 online! I bet shipping would ratchet it up, though!
Heidi
April 23, 2010 at 11:49 pm (15 years ago)What a beautiful tart! Simply gorgeous & perfect looking. I love coconut desserts but I’m the ONLY one in my family who does…..so I never make them because I certainly don’t want to be the ONLY one who eats it!
Nice photos too.
Julie
April 24, 2010 at 12:31 am (15 years ago)Thanks, Heidi!
Actually, I have a recipe that uses the leftover coconut pastry cream coming up, and even my roommate (who HATES coconut) loved it! There’s hope for your fam!
astheroshe
April 24, 2010 at 6:02 am (15 years ago)I love coconut! I wish my family did..so i could bake more recipes 🙂 Your tart looks super yummy!
Julie
April 24, 2010 at 11:54 am (15 years ago)Thank you!
Jessie @ simplysifted
April 24, 2010 at 8:42 am (15 years ago)This tart looks beautiful! How long does the tart last? If I made it Wednesday and brought it to work on Thursday would the bottom crust be soggy?
Julie
April 24, 2010 at 11:55 am (15 years ago)Thanks, Jessie! I think it would still be great. I usually make my desserts Friday or Saturday and eat them through Sunday. This one was made on Saturday and when we ate it Sunday night for dessert, it was still fantastic!
nicole
April 24, 2010 at 9:43 am (15 years ago)My dad loves coconut cream pie and his birthday is Monday. Could I use this filling in a pie crust and still have success? Oh, of course I can- look at your pictures! 🙂
Julie
April 24, 2010 at 11:56 am (15 years ago)You definitely can! It would be delicious!
Maranda
April 25, 2010 at 12:55 pm (15 years ago)OMG! I’m a HUGE fan of coconut! This looks delicious! Thanks for posting!
Julie
April 27, 2010 at 12:27 pm (15 years ago)Thanks, Maranda!
Steph (Desserts for Breakfast)
April 26, 2010 at 5:38 pm (15 years ago)the CLOUDS of coconut cream here look amazing! love how they’re piled on top of the tart.
Julie
April 27, 2010 at 12:28 pm (15 years ago)Thanks, Steph!
Lorraine @ Not Quite Nigella
April 26, 2010 at 5:44 pm (15 years ago)Can you believe I’ve never tried a coconut cream tart? It looks so luscious and fluffy though and drool worthy. My tastes changed a lot too once I “grew up” and before I hated seafood but now I love it! 😀
Julie
April 27, 2010 at 12:29 pm (15 years ago)Thanks Lorraine! I was weird about fish when I was younger too — so glad I’m over that now!
Lori
April 26, 2010 at 9:58 pm (15 years ago)All I can say is, Oh my! (Gotta have this)!
Julie
April 27, 2010 at 12:29 pm (15 years ago)Thanks, Lori! 🙂
nicole
April 27, 2010 at 9:54 am (15 years ago)Julie,
I blew it! It’s not coconut CREAM pie he loves, it’s coconut CUSTARD pie. I’ve looked for a recipe but nothing jumps out saying: make me, I’m the one!
Do you have a recipe or a place I can look?
Julie
April 27, 2010 at 12:31 pm (15 years ago)Hey Nicole! Well, I haven’t tried this recipe so I can’t say for sure that it’s good, but Mama Dips IS a revered restaurant in NC, and this comes from Mama Dip herself: http://www.foodnetwork.com/recipes/cooking-live/coconut-custard-pie-recipe/index.html
Hope it turns out well!
Lopez
April 30, 2010 at 2:10 am (15 years ago)I just made this today with a different crust and it tastes amaaaazing~
Julie
April 30, 2010 at 6:59 am (15 years ago)Yay! So glad you enjoyed it, Lopez! Thanks for letting me know.
Amy Yao
January 30, 2011 at 5:12 pm (14 years ago)Have you tried to put the coconut pastry cream inside an ebelskiver? That’s why I’m looking for a coconut pastry cream. Since you got your tart pan at William-Sonoma, you can also get the ebelskiver there as well (though I’ve seen them cheaper on Amazon). They are little filled pancakes. I was also thinking a thin pineapple icing to go with it or a blueberry sauce!
Amy Yao
January 30, 2011 at 5:14 pm (14 years ago)Whoops! I meant you can get the ebelskiver PAN at William-Sonoma. I believe the brand is Nordic Ware.
DawnJoy
February 10, 2011 at 12:16 pm (14 years ago)I am making the Banana Coconut Cream Cakes today. On a whim, I had bought mini bundt pans many moons ago, and have yet to find a good recipe for them. Voila!!!! I think I will make this recipe with the remaining pastry cream.
I can SO relate to acquiring tastes for things once thought of as repugnant. When I was young, just the sight or knowledge of onions going into a dish made me run. I hated, hated, hated them. NOW…I absolutely love the smell of raw onions, the smell of onions cooking, the taste of any onions, red onions, green onions, yellow and white. Love, love, love.
Lanell
March 25, 2011 at 8:41 am (14 years ago)Hi Julie,
I am posting your coconut cream tart on my new blog later today. Your blog is terrific with beautiful pictures and delicious recipes. I’m dying to make this later this afternoon and will be trying my crust from scratch. Wish me luck.
Julie @ Willow Bird Baking
March 25, 2011 at 8:54 am (14 years ago)Best of luck, Lanell!! You can do it! Let me know if you have any questions!
AmyLovesCupcakes
May 13, 2011 at 3:03 pm (14 years ago)Oh…my…word!!! That looks AMAZING!!! I just want to stick my face in and EAT :)!!! LOL. Thank you so much for posting this…I am going to try it soon!!!
Julie @ Willow Bird Baking
May 13, 2011 at 10:32 pm (14 years ago)Thanks, Amy!! I hope you love it!
Janis
July 12, 2011 at 2:19 am (13 years ago)I made this last night and it is delicious! My husband gives it 5 stars! Thanks for posting! 🙂
Julie @ Willow Bird Baking
July 12, 2011 at 10:04 am (13 years ago)Hooray!! I’m so glad you guys enjoyed it, Janis!! 🙂
Sarah @ Miss CandiQuik
May 21, 2012 at 3:07 pm (13 years ago)I want this right now! Can’t wait to try it, love the all-coconut post!
Julie @ Willow Bird Baking
May 21, 2012 at 3:11 pm (13 years ago)Thanks, Sarah! 🙂
Nikki
June 17, 2012 at 2:08 am (13 years ago)Love the pics! I wanted to make a vanilla cake with coconut pastry cream. Came across your recipe and folded in some crushed pineapple. It was absolutely delish with the cake! Thanks!
Julie @ Willow Bird Baking
June 17, 2012 at 2:21 am (13 years ago)That sounds so yummy! I’m so glad you enjoyed it, Nikki!
mary
July 11, 2017 at 11:03 am (7 years ago)please tell me how to print recipe. thank you.
Julie Ruble
April 12, 2021 at 7:22 pm (4 years ago)Sorry I missed this comment! It’s not as easy on my blog as on some, but when I want to print the recipe, I usually copy and paste it into a Google Doc to print. Hope that is helpful!
Mazie Pope
April 12, 2021 at 6:34 pm (4 years ago)I made this for the first time for Thanksgiving last year. I was worried about tempering the eggs bit I had no problems.
Now my friends and family request it once or more a week.
It taste very good, but I would like to know if I can use regard sugar for the whipped cream as I think the powdered sugar is way too sweet.
Thank you for giving us such an easy and delicious recipe.
Julie Ruble
April 12, 2021 at 7:21 pm (4 years ago)Yay! I’m so glad you enjoy it!! I wouldn’t use regular sugar because it can make your whipped cream grainy, but feel free to use less powdered sugar. You can actually whip the cream with no powdered sugar at all, so I recommend whipping it loosely and adding one tablespoon at a time until it’s the right sweetness for you 🙂 Hope that helps!
Mazie Pope
May 8, 2021 at 7:43 pm (4 years ago)I’ve made it several times and it’s better than it looks.
I keep getting asked to make it.
Thank you so much for a great dessert!
Suzanne
May 9, 2023 at 9:43 pm (2 years ago)This looks so good! What a fun recipe to make for guests!
Vanessa
May 9, 2023 at 9:44 pm (2 years ago)Thanks for sharing! How far ahead of time can I make it?
Mazie
September 13, 2023 at 2:27 pm (1 year ago)Thank you so much for the recipe.
I’ve made it several times and I’m amazed at the ease of making it.
It not only looks like hours of work* which it isn’t) but it also taste like it.
This is one of my favorite recipes cand everyone I’ve made it for asks for more.
Julie Ruble
September 13, 2023 at 2:28 pm (1 year ago)This makes me so happy to hear, Mazie! I’m so glad you enjoy it.