Mini coconut cream tarts

Delicious Coconut
Cream TartsEverything is better when made in miniature and these coconut cream tarts are no exception. A creamy coconut custard blends harmoniously with buttery pie dough to create perfectly portioned miniature desserts that are full of coconut flavor.Mini coconut cream tarts

Yields 6, 4-inch, tarts

Ingredients1 1/4  cups half and half1/4 cup coconut milk1/2 vanilla bean; scraped1 egg1/3 cup white sugar1/4 cup all-purpose flourPinch salt3/4 cup flaked coconut, toasted, divided use1/4 teaspoon coconut extract (optional)6, 4-inch, tart shells, baked1 1/2 cups frozen whipped topping, thawedDirections

In a medium saucepan, combine half and half, coconut milk, vanilla bean and scraped insides of the bean, egg, sugar, flour, and salt; bring to a boil over low heat, stirring constantly.Remove from heat, and stir in 1/2 cup of the coconut and the coconut extract; pour into pie shell and chill 2 to 4 hours, or until firm.Top tarts with whipped topping and remaining 1/4 cup of coconut.Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F oven for 5 to 7 minutes, or until golden brown, stirring often.

More holiday dessert recipesThanksgiving dessert cocktailsGluten-free holiday dessertsChristmas bread pudding recipes