Name: Coconut Cream Tart
Yield: Makes 1 (9-inch) tart
Ingredients: 7 1/2 oz shortbread cookies such as Lorna Doone, finely ground (2 cups); 1 1/4 cups sweetened flaked coconut (3 oz); 1/2 stick (1/4 cup) unsalted butter, melted; 1 cup whole milk; 5 tablespoons cornstarch; 1 cup heavy cream; 1 cup well-stirred canned cream of coconut (not coconut milk) such as Coco López; 2 large eggs, lightly beaten; 1/2 teaspoon coconut extract; 1 cup chilled heavy cream; 1/4 cup sour cream; 1 teaspoon sugar; a 9-inch round fluted tart pan (1 inch deep) with removable bottom

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Coconut Cream TartAnna Williams

Active time: 30 min Start to finish: 6 1/4 hr (includes cooling and chilling)

Cooks' notes:

• Tart (without cream topping) can be chilled up to 8 hours (the crust will begin to soften if chilled longer). • Tart can be topped with whipped cream 2 hours ahead and chilled.

Recipe notes

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