Coconut cream tart: Tartaleta de coco

Karen Hursh Graber

This dessert has coconut in the cream filling and on top — a double dose for coconut lovers.

Ingredients

• 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.