Lilac Coconut Cream Tarts
"Fresh lilacs lend an enchanting aroma to this springtime twist on the classic coconut cream pie. (Recipe Credit: Aube Giroux of Kitchen Vignettes)..."
INGREDIENTS
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For the Coconut Shortbread Tart Shells:
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3/4 cup (1 1/2 stick) unsalted butter at room temperature
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1/3 cup confectioners (powdered) sugar
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1 cup + 2 Tbsp unbleached white flour
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3 Tbsp coconut flour
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1/8 tsp salt (omit if using salted butter)
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1/2 tsp natural coconut extract (or 1/2 tsp vanilla extract)
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For the Coconut Lilac Cream Filling:
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1/2 cup cane sugar
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1/4 cup cornstarch
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1/2 tsp salt
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1 x 13.5 oz can of unsweetened full-fat coconut milk (about 1 1/2 cup)
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1 1/4 cup whole milk
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4 large egg yolks
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1 tsp vanilla extract
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1 cup shredded unsweetened coconut
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1 cup fresh just-picked lilac blossoms (green base removed)
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For the Toppings (optional but recommended):
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1 cup heavy whipping cream
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1 cup fresh just-picked lilac blossoms (green base removed)
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2 Tbsp sugar
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1/2 cup lightly toasted unsweetened coconut
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A couple dozen fresh or candied lilac blossoms for garnish
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