Active time: 30 min Start to finish: 6 1/4 hr (includes cooling and chilling)
Ingredients
Makes 1 (9-inch) tart
For crust
For coconut custard
For cream topping
Special Equipment
Make crust:
Step 1
Preheat oven to 350°F.
Step 2
Pulse cookie crumbs, coconut, and butter in a food processor until coconut is finely ground, then press evenly onto bottom and up side of tart pan. Bake in middle of oven until golden, about 16 minutes, then cool completely in pan on a rack.
Make custard:
Step 3
Stir together milk and cornstarch until well blended.
Step 4
Bring heavy cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally. Whisk cornstarch mixture, then add to cream in a stream, whisking. Boil custard, whisking constantly, 1 minute. Remove from heat and immediately whisk in eggs and coconut extract.
Step 5
Pour custard into cooled crust and smooth top. Cover custard with a round of wax paper (to prevent a skin from forming) and cool to room temperature, about 1 hour. Chill tart until set, at least 4 hours.
Make topping:
Step 6
Beat together cream, sour cream, and sugar with an electric mixer until it just holds stiff peaks. Remove wax paper from tart and spread cream evenly over tart.
• Tart (without cream topping) can be chilled up to 8 hours (the crust will begin to soften if chilled longer). • Tart can be topped with whipped cream 2 hours ahead and chilled.
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Reviews (51)
Back to Top我从不写评论,但这个des的评级sert is so much lower than it should be I had to add my comments. The contrast of the crispy crust, smooth filling and slightly tangy topping is a gustatory delight. I've made it at least 10 times since it was first printed, and it's always a crowd pleaser. Even coconut haters often like it (if you can coax them to try it) because there are no chewy bits of coconut flakes in this dessert. The last time I made it the avowed coconut hater had seconds! It's a very easy recipe, but novice cooks may find it a bit more harder, but very do-able. I have never had a problem with the filling not setting, probably because I don't follow the directions on that section exactly. I've been making pudding from scratch since I was a kid so I know if you use cornstarch as a thickener you have to cook it until it thickens. One minutes is not enough! Just cook it till it thickens and you won't have a problem (this step usually takes me 1.5-3 minutes) I actually think 5 tablespoons of cornstarch is way too much, so have decreased it to 4 without problems and may go lower next time I make it. Do not be tempted to put more sugar in the topping. It's a nice contrast to the sweet filling.
laurenhidalgo
San Jose, CA
5/28/2016
Rather disappointing. Needs a lot more sweetener than just the 1 tspn in the topping. Custard was bland and didn't set.
Fire_Dragon
Australia
10/19/2013
Excellent! Made as recipe states except used just egg yolks instead of whole eggs.should be a 4 fork rating but computer would only give 3.
Jacqc51
Kingston ny
7/28/2013
This is excellent if you make the changes recommended by Gourmet magazine , which are to increase the cornstarch to 6 TBLS and use 2 large egg yolks instead of 2 eggs. I have also found if you cook the cream and cream of coconut (I use a 8.5 oz Coco Lopez) til thick, that you only need 5 TBLS of cornstarch. I also add toasted coconut to the top which I think is key.
Anonymous
Jacksonville, FL
4/3/2013
Ok I made some small changes. I didn't have coconut extract so I used vanilla, I also added some vanilla seeds. For the topping I used a 1/2 cup sour cream to really make it tangy. I, like many others could not get it to set. So I baked it 15 mins at 350. It was wonderful. I will be making it again and again. It says dessert for 12 people- I served it to 7 and only 1 slice was left. I don't have a tart pan so I made it in a pie plate.
8thday
Maryland
7/11/2011
I've made many tarts and this one sounded so yummy. I was very disappointed. The pudding was way too sweet and didn't set up, even though I added 2 extra tablespoons of corn starch. And the crust was just ok. I did like the addition of sour cream to the topping as it help cut the sweetness overall. I wouldn't take the time to make this again :(
funinthekitchen
Portland, OR
5/9/2011
My daughter and I made 5 coconut pies before finding this gem. Its not baked in the oven, so it is extra creamy and delicious. I leave out the sour creme from the topping because we prefer it that way. This recipe is the best!
DebHas
11/25/2009
This was horrible and bland. It was fairly easy to make, and the crust had potential but overall the finished product was not worth the time and price of ingredients. The 6 tablespoons of cornstarch made the filling the texture of rubber and the flavor was rather bland and yet strange at the same time. The topping should have been much sweeter. Overall, I would not recommend.
mandica
Windham, CT
8/26/2009
I am reviewing the coconut cream only...I made my own shortbread crust recipe (one I've used for many years) to which I added about 1 c. shredded sweetened coconut to & prebaked. I had no problems with the custard setting up and made the recipe as directed (did not add additional egg or cornstarch). I did allow my eggs to come up to room temperature before adding to the hot custard with the extract, I poured it into the crust, allowed to cool. Then placed in the fridge until it was set with a piece of waxed paper on top. I did not make the topping the recipe called for. This is a very rich dessert as it is and the addition of sour cream sounded like too much for me. I think just some light whipped topping is plenty.
Larawithoutau
Maryland
7/12/2009
The filling did not set even using 5 Tbsp of cornstarch and 2 egg yolks. Next time I'd try the 6 Tbsp cornstarch and egg yolks and cook a little longer. In spite of the runny filling it was absolutely delicious! I toasted the remaining coconut and used it as a garnish which really brought everything together. Everyone raved and wanted me to make it again!
Anonymous
Bay Area
2/4/2009
Why wasn't the recipe itself updated when the editors made changes to firm up the custard? It shouldn't be necessary to read all the reviews to find that out. I was goint to add this to my Tastebook, but decided not to because I can't edit the recipe based on the editors' recommendations.
Anonymous
farmington hills, michigan
6/18/2008
Have made the custard recipe twice now paired with mango pudding. I prefer 5 tbs cornstarch to 6 tbs recommended most recently by the Gourmet staff. 6 tbs makes the custard too rubbery. Nice flavor, not creamy, too rubbery. Still looking for the perfect coconut cream custard.
Anonymous
Western Mass.
12/24/2007
Have made this pudding recipe twice paired with mango pudding. I prefer 5 tbs. cornstarch to the 6 recommended by the updated Gourmet staff recipe. 6 Tbs. makes the recipe too rubbery. Still looking for the perfect coconut cream pudding.
Anonymous
Western Mass.
12/24/2007
The tart filling was good, but the crust was spectacular! Guests loved this. I served it with fresh raspberries and chocolate sauce drizzled over everything.
Anonymous
Virginia
12/7/2007
The tart turned out exactly as I expected, and was a hit at dinner! A definite repeat. I followed the changes listed in the reviews and had no problem with the custard firming up. The taste was great! Not too sweet, the topping is a nice balance and the crust was perfect accent! Great recipe!
shubiega
Atlanta, GA
1/22/2007
