19 Portuguese Coconut Tarts Recipe Dive Into Deliciousness!

Ingredients You Will Need

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water

For the filling:

• 1 cup coconut milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 egg yolks
• 1/4 cup unsalted butter
• 1/2 cup shredded coconut

Instructions

Step 1: Make the crust

1. In a large mixing bowl, combine the flour, sugar, and salt. Add in the cold butter and mix using your hands or a pastry cutter until the mixture resembles coarse crumbs.
2. Add in the ice water, a little at a time, and mix until the dough comes together.
3. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C) and grease a muffin tin.
5. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut out circles using a round cookie cutter and press them into the muffin tin.
6. Prick the bottom of the crusts with a fork and bake for 10-12 minutes, or until lightly golden brown. Set aside to cool.

Step 2: Make the filling

1. In a saucepan, heat the coconut milk, heavy cream, and sugar over medium heat until the sugar dissolves.
2. In a separate bowl, mix the cornstarch and egg yolks together.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens.
5. Remove from heat and stir in the butter and shredded coconut until well combined.
6. Pour the filling into the cooled crusts and bake for an additional 10-12 minutes, or until the filling is set and the edges are lightly golden brown.

Step 3: Serve and Enjoy!

1. Let the tarts cool in the tin for 10 minutes before carefully removing them and placing them on a wire rack to cool completely.
2. Serve the Portuguese coconut tarts warm or at room temperature, with a sprinkle of shredded coconut on top if desired.
3. Enjoy the creamy, coconutty goodness of these traditional Portuguese tarts!

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<h2>Ingredients You Will Need</h2> <h3>For the crust:</h3> <ul> <li><b>1 1/2</b> cups all-purpose flour</li> <li><b>1/4</b> cup granulated sugar</li> <li><b>1/4</b> teaspoon salt</li> <li><b>1/2</b> cup cold unsalted butter, cut into small pieces</li> <li><b>1/4</b> cup ice water</li> </ul> <h3>For the filling:</h3> <ul> <li><b>1</b> cup coconut milk</li> <li><b>1/2</b> cup heavy cream</li> <li><b>1/2</b> cup granulated sugar</li> <li><b>1/4</b> cup cornstarch</li> <li><b>4</b> egg yolks</li> <li><b>1/4</b> cup unsalted butter</li> <li><b>1/2</b> cup shredded coconut</li> </ul> <h2>Instructions</h2> <h3>Step 1: Make the crust</h3> <ol> <li>In a large mixing bowl, combine the flour, sugar, and salt. Add in the cold butter and mix using your hands or a pastry cutter until the mixture resembles coarse crumbs.</li> <li>Add in the ice water, a little at a time, and mix until the dough comes together.</li> <li>Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.</li> <li>Preheat your oven to 375°F (190°C) and grease a muffin tin.</li> <li>Roll out the dough on a floured surface to about 1/8 inch thickness. Cut out circles using a round cookie cutter and press them into the muffin tin.</li> <li>Prick the bottom of the crusts with a fork and bake for 10-12 minutes, or until lightly golden brown. Set aside to cool.</li> </ol> <h3>Step 2: Make the filling</h3> <ol> <li>In a saucepan, heat the coconut milk, heavy cream, and sugar over medium heat until the sugar dissolves.</li> <li>In a separate bowl, mix the cornstarch and egg yolks together.</li> <li>Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.</li> <li>Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens.</li> <li>Remove from heat and stir in the butter and shredded coconut until well combined.</li> <li>Pour the filling into the cooled crusts and bake for an additional 10-12 minutes, or until the filling is set and the edges are lightly golden brown.</li> </ol> <h3>Step 3: Serve and Enjoy!</h3> <ol> <li>Let the tarts cool in the tin for 10 minutes before carefully removing them and placing them on a wire rack to cool completely.</li> <li>Serve the Portuguese coconut tarts warm or at room temperature, with a sprinkle of shredded coconut on top if desired.</li> <li>Enjoy the creamy, coconutty goodness of these traditional Portuguese tarts!</li> </ol>