Classic Coconut Custard Tart
Epicurious Editor
Can be made dairy free. A much easier recipe that it looks at first glance - I can usually make the tart shell, bake it and when its about half done, start the filling. When the shell comes out, it cools for a minute or two while I finish the filling. From start to finish, without baking or chilling time, maybe a fifteen minute dessert.
ingredients
- 3 cups graham cracker crumbs
- 1 stick unsalted butter (or soy margarine)
- 1/4 cup shredded coconut
- 2 14oz. cans Thai coconut milk
- 12 large egg yolks
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- pinch salt
- 1 Tbs. vanilla extract
- For garnish:(omit garnish if making dairy free)
- 1 1/2 cups very cold heavy cream
- 1/4 cup confectioners sugar, or to taste
- 2 tsp. vanilla
- 1/4 cup shredded coconut, lightly toasted
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