About a year ago I was getting ready to leave for Portugal. My dad’s birthday is this week, and last year I knew I’d be gone for it. I missed it the year before, too, in Italy. So I couldn’t wait to spoil my dad this year. My dad and I love to play pool, pickleball, watch Survivor, and do yard work. He is a simple, humble man – one of 7 kids who ate pilot crackers and milk for meals as kids. One of his favorite desserts is coconut cream pie. He also loves caramel. So, I decided to make an elevated coconut cream tart with a toasted coconut caramel layer. 

Coconut Cream Tart

I was looking for recipe inspiration early this week after successfully making my chocolate orange cake and tiramisu choux buns, inspired by bakery trips from last month. All I knew is I wanted to make something different, and ideally a contrasting color. It didn’t initially dawn on me how few coconut recipes I’ve made, and how my dad’s birthday was this weekend. So it was a happy accident to stumble across coconut cream pie on Instagram. I love a good tart, too, so I decided to make a more luxurious coconut cream tart instead.

I would make a toasted coconut pastry cream. A shortbread tart crust with good butter. And a layer of deeply caramelized toasted coconut caramel, with a hint of salt. All topped with whipped cream and toasted coconut. I was due to travel Tuesday for a business meeting in Portland, which was abruptly cancelled. So I allowed myself to take the day to rest, cook for fun, and catch up on some TV. I’m loving Physical: Asia and felt really inspired to work out after witnessing incredible feats of strength. So I did!

Renewed Inspiration

I felt strong and healthy, and it eased my anxiety. This week also marked the beginning of the time change. It’s getting dark out at 4:30, which is crazy. You’d think I’d be used to it after 30 years. But it’s been making me feel sleepy, anxious, and uncomfortable. Driving in the dark isn’t fun, and walking outside has been limited. To combat the discomfort of change, I’ve been focused on expanding my creative projects. Ideas have been popping up left and right!

For many years now my identity has been tied up in my art and cooking. But in 2023 I felt incredibly burnt out and decided to put my art on the back burner. I focused on travel and community instead, which initially felt wonderful. Not having to grind out paintings week after week felt freeing, and cooking purely for fun was nice. But when I got back from Italy, I really couldn’t stop thinking about painting. I remember trying again, after months of not holding a brush, and I had to listen to Beyonce to pump myself up. 

Starting My Tart Shell

At first it was really hard. Uncomfortable. I spent the whole time doubting every stroke. But at the end I realized my painting embodied my same signature style. Like a signature. It made me feel proud to have that magic still inside me somehow after nearly giving up. Now, I’m not sure how, or why, but I feel so lucky to have found a healthy relationship with art and food again. I still enjoy cooking and baking each week. Coming up with coconut cream tarts and other things, and painting each Saturday night at my desk with a good podcast. 

I’m falling back in love with projects that I thought I’d left in 2022. Allowing myself to try new things. And people are complementing me on things I made years ago. Not to toot my own horn – it just feels like a sign to keep going. So I am. And I was really excited for this coconut cream tart. I knew I wanted to use my regular crust recipe from my favorite tomato tart, so I woke up early on Thursday and took butter out of the fridge to soften. I made myself a nice breakfast, caught up on news and podcasts, and decided to take a nap after the first step. 

Pâte Sucrée

The tart dough would have to rest and chill anyway. And my body has been craving sleep. So, I started with the dough recipe, which feels so familiar and easy to me now. I remember making it in a stand mixer the first time. But now I simply throw everything in a bowl and work the butter into the sugar, then add the flour until clumps form. I added an extra pinch of salt, too, to compensate for the sweet coconut. It finished with a golden egg yolk, which swirled and melted into the shaggy dough to create a cohesive yellow ball. 

I wrapped it, placed it in the fridge, and let it chill as I cleaned. Then, to get one step ahead, I took it out and filled my tart pan. Normally recipes recommend that you roll out your dough. But I find that because it’s so short (filled with butter) that it crumbles easily. So, to save the headache, I simply smush the thing into my tart pan with my hands and form the excess around the sides. Pressing it all into the grooves and curves and smoothing the bottom. It’s a lot easier and tastes just the same. Then, I chilled it again, and off to bed I went.

Toasted Coconut Caramel

The afternoon turned grey with rain and the early night started to creep in. So I woke up and got to work with the rest of my daylight. First I made my coconut caramel. Which started with toasting coconut shreds. In a previous recipe I found that toasting coconut in butter and coconut oil created something incredibly delicious. Crunchy, sugary strands of pure coconut flavor. So this time I did the same thing, tossing a whole pan of coconut with oil and butter over medium heat until deeply golden. I stirred to keep the color even and spooned it all onto a paper towel-lined baking sheet to chill.

Next I measured my sugar into a saucepan and swirled it together with a half cup of water. It bubbled for what felt like ages, with no color change. So I kept one eye on it while I cleaned and responded to some emails. It’s been one of those weeks where I’ve felt the floodgates open of orders and inquiries, which has felt exciting. Probably because of the holidays coming up. Finally my caramel started to turn, quickly, and I managed to take it off the stove just before too long. I added my coconut milk and oil, a pinch of salt, and whisked it up into a luscious sauce. 

Coconut Pastry Cream

I scooped some of my coconut off the baking sheet, too, and added it into the caramel. Then I poured it directly into my baked tart shell. Which, by the way, went swimmingly. Because the dough was already in the tart shell, I just popped it into my oven, set a timer, and it came out great. The recipe is super reliable. I spread my thick caramel all over the bottom. Flecks of toasted coconut nests mixed throughout. All that was left to do for the day was make my coconut pastry cream. 

I have a love-hate relationship with pastry cream. Mostly love. Which started with trying my favorite Zeppole di San Giuseppe. Fried donuts filled with a vanilla-heavy pastry cream that oozed out of the sides. I was completely obsessed with them. So in recent years I’ve opted to make pastry cream whenever I can. Sometimes I add gelatin when I need it to set firm, like for my corn cake. And sometimes I undercook it and can’t pipe it. It has to achieve the perfect texture without going too far and becoming grainy. I always approach pastry cream like a battle.

Assembling My Coconut Cream Tart

Battles always require good preparation. So I started by whisking my eggs with sugar, a little cornstarch, and a pinch of salt. Then I poured my prepared liquids into my sauté pan. Still coated in toasted coconut essence. It bubbled away and I decided to add a heap more of my toasted coconut to infuse more flavor into it. I let it cook for about 10 minutes, then I strained it all out. I tempered my egg mixture and then quickly found myself whisking the pastry cream over the stove. All of my attention focused on taking it off the heat at the right time. 

It was too thin still. But all of a sudden the whisk felt heavier. The ribbony lines became more pronounced. The pastry cream was finally starting to look like a pudding. I took it off the heat and added some cold butter. Which creates a luscious texture, great flavor, and helps cool down the mixture quickly. It felt perfect. A big middle finger to the previous pastry cream I made a few months ago for a failed coconut layer cake. Everything was coming up roses. And all I had to do was pour it into my tart shell.

Chilling and Relaxing

It filled the shell perfectly. I spread it around with an offset spatula. And I let it chill for a bit while I cleaned my dishes. Drowning out the fading light and rain on the porch with moody indie songs in my ears, humming as I cleaned. When I was done I checked on the tart, in the freezer (the only place it would fit) and it was almost set. I couldn’t wait to finish it. Wrap it up for the day and come back on my dad’s birthday with a quick whipped cream topping. So I started to slide it out of the tart pan, and a small edge of the tart chipped. 

I’m usually very hard on myself. I have high standards for myself. So when my recipe is also for my dad’s birthday, a small mistake can feel huge. I grabbed the chipped piece with my tweezers and tried to surgically repair the golden brown crown. But it was obvious, no matter how hard I tried. But now, in my 30 year old mind and body, I decided to just let it be. My dad wouldn’t care. No one would be able to see it in my photos. So it didn’t matter that it wasn’t perfect. It would still taste amazing. 

Hand-Whipped Cream

I’m proud that my state of mind now when things go wrong is to just move on and to not beat myself up too much. I used to get really worked up as a kid. My first ravioli-making experience comes to mind when my parents had to vacate the premises because I was so upset. I tasted a little bit of my pastry cream and it lifted my spirits. Maybe the whipped cream would cover up the mistake anyway. The next day I finished my coconut cream tart. Let it come to room temperature for a few minutes as I whipped cream. By hand. 

I’m not sure if it was some sort of masochistic ode to my dad, to whip it by hand, but I wouldn’t recommend it. My shoulder was on fire. I had to switch hands. I kept thinking how ironic it was that I couldn’t whip cream when I was watching prime athletes on TV compete in intense endurance battles. But finally it made stiff peaks. I added a little maple syrup, vanilla, and salt, and spread it on top of my coconut cream tart. Making artful swirls of cloudy white. Finally I sprinkled some toasted coconut on top. It looked pretty perfect to me. 

A Slice of Coconut Cream Pie (Tart)

I cut a slice. The knife eased through the top and then had some give when it came to the caramel. But it cut easily, still. I knew that the caramel was the perfect texture, which made me excited. And the plate dinged from that delightful slice of the knife. I didn’t make it to the dinner table before I had a bite of my tart. It was so good that I had to take another. And another. And then it became my lunch. Imagine a tender shortbread crust. A thick, coconut-packed caramel fudge. Silky, toasted coconut custard. And a light-as-air whipped cream topping that balances each bite on the edge of rich and refreshing. 

This was for my dad. Totally catered to his palate. But still, I couldn’t stop eating it. The caramel layer is my favorite part. Especially with the shortbread crust. Almost like my favorite girl scout cookie, minus the chocolate. Topped with pudding and whipped cream. It’s simple and full of flavor. My dad popped in during the afternoon and I introduced him to his birthday dessert. He lit up immediately and took a big bite. And he told me it was one of his favorite things I’ve made. His favorite coconut cream pie. Even though it’s a coconut cream tart. 

Happy Birthday, Dad!

Happy birthday to my dad, who I would lovingly and teasingly remind that he’s had many, many birthdays before. As we all get older, quality time with my family has become even more special. So I can’t wait to spend the day with him Saturday and share good food, good TV, games of pool, and quality time. I’m getting up early to cook breakfast. Eggs, home fries, and bacon. The works. I’ll remind him how much I care about him, despite our brotherly jibs. And I’ll treasure being home with him for the first time in 3 years. 

Thank you for reading! Be sure to check out my Etsy for 100’s of art prints and recipe cards, which make great holiday gifts. Use code THEFORKEDRING for 25% off. 

Print Pin

Coconut Cream Tart

Shortbread crust filled with coconut caramel, pastry cream, and topped with whipped cream

Course Dessert

Cuisine American

Keyword coconut, coconut cream pie, tart

Prep Time 3 hours hours

Cook Time 1 hour hour 5 minutes minutes

Servings 8

Author theforkedring

Ingredients

• 2 cups shredded coconut
• 3 tbsp coconut oil
• 11 tbsp unsalted butter
• 1 1/2 cups + 6 tbsp white sugar
• 1 1/4 tsp kosher salt
• 1 cup AP flour
• 4 egg yolks + 2 whole eggs
• 1 tsp corn starch
• 1/2 cup water
• 1 tsp flaky sea salt
• 1 1/4 cups coconut milk
• 2 1/4 cups heavy cream
• 2 tsp vanilla extract
• 1 tbsp maple syrup

Instructions

• Heat 1 tbsp coconut oil and 1 tbsp unsalted butter in a large sauté pan over medium heat. Add your shredded coconut and stir to combine.
• Cook for 3-5 minutes, stirring constantly, until coconut is deeply golden and caramelized. Remove from heat on a paper towel-lined baking sheet.
• In a large bowl, combine 8 tbsp soft unsalted butter and 3 tbsp white sugar. Mix until pale, fluffy, and cohesive. Add 3/4 tsp kosher salt and stir.
• Next add your 1 cup of AP flour and work into a fine crumb with your hands, a fork, or a pastry cutter. Add 1 egg yolk and work into your flour mixture until a dough comes together.
• Gather dough into a disc and wrap tightly in plastic wrap. Chill for at least 30 minutes before rolling it out.
• Remove dough from fridge and let warm for 10 minutes. Work with your hands into a 10″ tart pan, spreading the dough evenly over the bottom and sides. Trim any excess with a knife.
• Chill tart shell in the fridge again for 30 – 60 minutes. In the meantime, preheat oven to 350°F.
• Remove tart shell from fridge and place in oven to bake for 30 minutes. Remove and let chill for at least 15 minutes in tart case. Carefully remove from metal case and place shell on a baking sheet.
• Combine 1 cup white sugar and 1/2 cup water in a large saucepan over medium-high heat. Cook until the mixture bubbles, then turns a medium golden brown / amber color (about 10 minutes).
• Remove from heat and carefully add 1/4 cup coconut milk and 2 tbsp coconut oil. Stir to combine and add 1 tsp flaky sea salt. Add 3/4 cup of your toasted coconut and stir to combine.
• Pour coconut caramel sauce into the bottom of your tart shell. Spread evenly with an offset spatula and let cool at room temperature.
• To make your pastry cream, heat 3/4 cup heavy cream, 1 cup coconut milk, 3/4 cup toasted coconut, and 1 1/2 tsp vanilla extract in a large sauté pan or sauce pan over medium heat for 5-10 minutes until bubbly.
• Meanwhile, whisk together 3 egg yolks, 2 whole eggs, 1/2 cup + 2 tbsp white sugar, and 1 tsp cornstarch in a large heat-proof bowl.
• Cook your coconut milk mixture for another 10 minutes to infuse flavor. Then, pour a ladleful into your egg mixture and whisk immediately. Add the rest of your hot liquid, gradually, until you have a thin, cohesive liquid.
• Strain the mixture back into your hot pan, removing all coconut strands. Cook for 5-10 minutes, whisking constantly, until very thick. Remove from heat and add 2 tbsp unsalted butter, whisking to combine.
• Pour your coconut pastry cream on top of the coconut caramel in your tart shell. Smooth with a spatula. Let cool for 30 minutes at room temperature, then cover with plastic wrap and chill for at least 1-2 hours until set.
• When ready to serve, remove tart from fridge and uncover. In a large bowl or stand mixer, whisk together 1 1/2 cups heavy cream, 1 tbsp maple syrup, 1 tbsp white sugar, 1/2 tsp kosher salt, and 1/2 tsp vanilla extract until medium-stiff peaks form.
• Spoon your whipped cream over your tart and smooth with a spatula. Top with the rest of your toasted coconut, slice, and serve.

Notes

• To remove the sides of the metal tart pan, place your tart on a soup can and gently press the side shell to remove. 
• I usually take the bottom metal piece of the tart pan off by very carefully sliding an offset spatula between the bottom crust and the pan. Be gentle – or you can always serve it with the pan bottom!
• For a little more coconut flavor, add a tsp to your whipped cream topping. I left it out for a little bit of contrast, and so you don’t have to buy expensive extract that you’ll use once or twice a year.