Coconut cream tart: Tartaleta de coco
This dessert has coconut in the cream filling and on top — a double dose for coconut lovers.
- ¾ cup sugar
- 1/3 cup flour
- 4 eggs
- 1 cup milk
- 1 cup coconut cream (such as Coco Lopez)
- 1 baked 9 inch pie shell or 8 baked mini tart shells
- 1 cup sweetened flaked coconut
Whisk together the sugar, flour, eggs, milk and coconut cream. Heat the mixture in a heavy bottomed sauce pan, whisking constantly, for about 10 minutes until it achieves a thick custard consistency.
Transfer to a bowl and cover the mixture by placing a piece of plastic wrap directly onto the surface of the custard. Chill for at least 8 hours and up to 24 hours.
Spoon the custard into the tart shell or mini tart shells. Top with the sweetened flaked coconut. Serves 8.
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Mexico's coconuts: A tasty way to beat the heat