Coconut cream tart   Revised 27march05

Coco Lopez is the "coconut cream" often used to make pina coladas. In the can it separates into the coconut part, which can be hard, and the syrup part, which is clear and liquid. Unless it's a warm day, you might want to heat the can in a pan of hot water before you open it.

Crust: 7½ ounces shortbread cookies such as Lorna Doone, finely ground (2 cups)
1¼ cups sweetened flaked coconut (3 ounces)
¼ cup unsalted butter, melted

Custard: 1 cup whole milk
5 Tbsp cornstarch
1 cup heavy cream
1 cup well-stirred canned cream of coconut such as Coco Lopez
4 egg yolks lightly beaten
½ teaspoon coconut extract

1-1/2 cup flaked coconut (3-1/4 oz can), toasted

Cream topping:1 cup chilled heavy cream
¼ cup sour cream

Heat oven to 350 degrees.

Combine cookie crumbs, coconut and butter in a food processor fitted with a steel blade. Pulse until the coconut is finely ground. Press evenly onto the bottom and up the side of a 9-inch round tart pan with removable bottom. Bake 15 minutes, or until the crust is golden brown. Remove, and cool completely.

To make the custard: Stir together milk and cornstarch until well-blended. Add egg yolks. Bring heavy cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally. Whisk cornstarch mixture; add it to the cream in a stream, whisking constantly. Bring to a boil as you stir. Remove from heat, and stir in toasted coconut and extract.

Pour custard into cooled crust, and smooth top. Cool to room temperature, about 1 hour. Chill tart until set, at least 4 hours.

To make topping: Beat together cream and sour cream with an electric mixer until it just holds stiff peaks. Spread cream over tart. Sprinkle with more toasted coconut, if desired, and cut into thin wedges.

Serves 12.                                Courier Journal, 23 Wed 05

This is a combination of the CJ recipe of 23 Wed05 and Coconut Cream Pie CJ Easter 96