Tartaletas de Coco: Coconut Cream Tarts
Makes 8 dessert servings
¾ c. sugar
1/3 c. flour
4 eggs
1 c. milk
1 c. coconut cream
8 baked mini tart shells
1 c. sweetened flaked coconut, lightly toasted
Whisk together the sugar, flour, eggs, milk and coconut cream. Heat the mixture in a saucepan, stirring constantly, for about 10 minutes, or until it thickens to a custard consistency. Transfer the custard to a bowl, cover with plastic wrap placed directly on the surface of the custard, and chill for at least 8 hours and up to 24 hours.
Spoon the custard into the tart shells and top with the toasted sweetened flaked coconut.
Courtesy of Karen Hursh Graber