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« Recipe: Coconut Cream Tart »

Coconut Cream Tart

Adapted from Martha Stewart's Pies & Tarts

Yield: serves 6-8


1/2 c sugar, plus additional for whipped cream

1/4 c cornstarch

1/4 t salt

2 1/4 c scalded milk

4 egg yolks

1 t vanilla extract

1 cup sweetened coconut flakes

1 T unsalted butter

1 c heavy cream

1 pre-baked, 9 inch tart shell  (I used this recipe.)


In a heavy gauge sauce pan, combine the sugar, cornstarch and salt.  Carefully stir in the scalded milk and whisk until well blended.  Cook the mixture over medium heat, stirring constantly, until it thickens. Remove sauce pan from heat.

In a separate bowl, lightly beat the eggs yolks. Pour the cooked milk mixture into the beatened egg yolks, whisking until well incorporated. Return the custard to the sauce pan and cook over medium heat until the mixture returns to a boil. 

Remove the custard from the heat and stir in vanilla, coconut and butter.  Pour the custard into the prepared tart pan, and let cool.

Before serving, whip the heavy cream (and additional sugar, if using) until soft peaks form.  Serve the cream on the side, or pipe directly onto the tart.