Elisa’s Coconut Creamoncello Cream Tartlets

I don’t like pies. I think that they are messy and I can never get a photographable piece to showcase after I make it. Granted, if you give me a fork, I will eat my way through it, but I find them so frustrating to cut and plate. Being a perfectionist, I prefer Tarts. They are easier to make and, in the end, I can cut the perfect slice. Now, I know that a tart can’t fix every pie problem and I can’t always substitute a tart shell for a pie crust because I’ve tried. My family was not too happy with me when I “ruined” the apple pie on Thanksgiving by making an apple crumble tart. I personally thought it was still good, and they ate it anyway. So, if you are like me and are not a big fan of pies, but love pie fillings, well then, the tart solution is for you. Here is a great example to try it on. And, if you still like pies better, well, any pie crust would work (even a store-bought graham cracker one…………

.ssshhhhhh! I won’t tell).

*This recipe makes 8- 3inch tarts, or 1- 10-inch tart or, if you must, 1- 9-inch-deep pie dish pan.

Crust: Unless you decide to use a pie crust instead.

1 ½ cups Flour

2/3 cup Coconut, shredded, sweetened, toasted

1/2 cup Sugar

1 pinch of Salt

6 oz Butter, cut into chunks

1 Egg Yolk

Coconut Cream Filling:

2 Large Eggs

2 Large Egg Yolks

¾ cup of Sugar

2 TBSP of Flour

2 TBSP of Cornstarch

1 Pinch of Salt

2TBSP Elisa’s Coconut Creamoncello

5 TBSP Cream of Coconut

1 cup Whole Milk

1 Vanilla Bean

Coconut Whipped Cream:

1 cup Heavy Whipping Cream

¼ cup Powdered Sugar

2 TBSP Elisa’s Coconut Creamoncello

1 cup Shredded Coconut, toasted

½ cup Chocolate Shavings



Preheat the oven to 400 F. Using a food processor, process the flour, coconut, sugar and salt until all ground up. Add the chunks of butter and process until the mixture looks like coarse crumbs. Add the egg yolk and process until all is blended. Unless you are making a large 10-inch tart, divide the dough into 8- 3-inch tart pans and press the dough into the molds. Make sure the sides a little higher than the center. With a fork, poke some holes in the center of each tartlet. Bake for 12-15 minutes and make sure they don’t overcook. The large tart takes about 5-10 minutes longer.

Coconut Cream Filling:

In a saucepan, mix Elisa’s Coconut Creamoncello, Cream of Coconut, Milk, and the Vanilla Bean. Over medium heat, bring the mixture to a simmer. Set aside. In a mixer, beat together the eggs, egg yolks, sugar and salt. When the mixture is light and airy, add the cornstarch and the flour. Reheat the milk mixture until simmering again, and slowly pour a little at a time in the egg mixture while whisking. When the mixture is thoroughly blended, pour back into the sauce pan and whisk over medium heat until the liquid boils and thickens. Remove from the stove and allow the cream to cool. When cooled, spoon into the tartlet and add toasted shredded coconut. Top with coconut whipped cream and decorate with chocolate shavings and toasted shredded coconut.