I used to not like coconut. That was dumb. I used to not like a lot of ingredients that are actually very good – ingredients that I’m not sure I’d actually tried. That was also dumb.
Although I think I would have liked this tart even back in my coconut-adverse days. There’s toasted coconut both in the pastry cream itself and sprinkled over the top of the tart, but it seemed to affect the texture of the tart more than the flavor.
It was good either way, but I wish I’d added a drop of coconut extract to the filling. Or maybe used coconut milk instead of regular milk in the pastry cream? Does that work? It sounds delicious.
However you make it, you can’t go wrong with crisp tart crust, smooth pastry cream, and light whipped cream topped with crunchy toasted coconut. Beryl chose this tart for Tuesdays with Dorie, and she has the recipe posted.
One year ago: Caramel Crunch Bars