Coconut Cream Tarts

4.0
(1)

To make banana cream tarts instead, omit coconut and top each tart with 2 banana slices. Round wonton wrappers can be substituted for the egg roll wraps.

1
Prep Time:
1 hrs
Cook Time:
45 mins
Total Time:
1 hrs 45 mins
Servings:
48
Yield:
48 tarts

Ingredients

  • ½ cup sugar, plus

  • cup sugar

  • ½ cup graham cracker crumbs

  • 12 egg roll wraps, stacked and cut into 48 squares

  • 6 tablespoons butter, melted, plus

  • 2 tablespoons butter for custard

  • ¾ cup sweetened coconut flakes

  • ¼ cup cornstarch

  • 5 large egg yolks, lightly beaten

  • 2 cups whole milk

  • 1 (5 ounce) can evaporated milk

  • 2 teaspoons vanilla extract

Directions

  1. Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.

  2. Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.

  3. Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)

  4. Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)

  5. When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.

Tips

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

69 Calories
3g Fat
9g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 69
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 42mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Vitamin C 0mg 1%
Calcium 23mg 2%
Iron 0mg 1%
Potassium 33mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love