These coconut cream tarts are as homemade as you are going to get. A delicious homemade tart shell, filled with creamy coconut and topped with fresh whipping cream.
Place sugar and butter into a mixing bowl and using an electric mixer, beat until light and fluffy.
Add in egg, and beat until smooth.
On low speed gradually add ground almonds and flour, and mix until its just combined. Form a ball with dough cover and place in refrigerator for an hour.
Preheat oven to 350°F.
Roll out chilled dough, cut and line six 4 inch tart shell pans.
Place into the preheated oven and bake for 15 to 20 minutes, or until golden brown.
If they start to get air bubbles poke with a fork to let out steam.
Remove to a cooling rack.
Coconut Cream Filling
In a medium saucepan bring to a boil, cream, coconut milk, vanilla, egg, sugar, flour and salt over low heat stirring the whole time.
Remove from heat, stir in coconut and coconut extract.
Pour into bake tart shells and place in fridge for 2 - 4 hours, or until filling has firmed up.
Pour the heavy cream into a chilled mixing bowl.
Use an electric mixer on medium to high speed to beat the cream until soft peaks have formed. Add the confectioners’ sugar and beat until stiff peaks form.
Place into a piping bag.
Pipe on top of tarts, drizzle some chocolate sauce and a dab of cherry jam.
Put the chocolate chips and butter into a small sauce pan and melt the chocolate over low heat stirring occasionally. Once melted, shut off and set aside. Let cool a little then use a spoon to drizzle on top of the coconut cream tarts.