Coconut cream tart Revised 27march05
Coco Lopez is the "coconut cream" often used to make pina coladas. In the can it separates into the coconut
part, which can be hard, and the syrup part, which is clear and liquid. Unless
it's a warm day, you might want to heat the can in a pan of hot water before
you open it.
Crust: 7½ ounces shortbread cookies such
as Lorna Doone, finely ground (2 cups)
1¼ cups sweetened flaked coconut (3 ounces)
¼ cup unsalted butter, melted
Custard: 1 cup whole milk
5 Tbsp cornstarch
1 cup heavy cream
1 cup well-stirred canned cream of coconut such as
4 egg yolks lightly beaten
½ teaspoon coconut extract
1-1/2 cup
flaked coconut (3-1/4 oz can), toasted
Cream
topping:1 cup chilled heavy cream
¼ cup sour cream
Heat oven to 350 degrees.
Combine cookie crumbs, coconut and butter in a food processor
fitted with a steel blade. Pulse until the coconut is finely ground. Press
evenly onto the bottom and up the side of a 9-inch round tart pan with
removable bottom. Bake 15 minutes, or until the crust is golden brown. Remove,
and cool completely.
To make the custard: Stir together milk and cornstarch until
well-blended. Add egg yolks. Bring heavy cream and cream of coconut to a boil
in a heavy saucepan over moderate heat, whisking occasionally. Whisk cornstarch
mixture; add it to the cream in a stream, whisking constantly. Bring to a boil
as you stir. Remove from heat, and stir in toasted coconut and extract.
Pour custard into cooled crust, and smooth top. Cool to room
temperature, about 1 hour. Chill tart until set, at least 4 hours.
To make topping: Beat together cream and sour cream
with an electric mixer until it just holds stiff peaks. Spread cream over tart.
Sprinkle with more toasted coconut, if desired, and cut into thin wedges.
Serves 12. Courier
Journal, 23 Wed 05
This is a combination of the CJ recipe of 23 Wed05 and Coconut
Cream Pie CJ Easter 96