Coconut Cloud Tartlets

Prepare the Tart Crust:

In a food processor, combine flour and powdered sugar.

Add cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse until combined.

Gradually add cold water, one tablespoon at a time, until the dough starts to come together.

Turn the dough out onto a lightly floured surface and knead gently.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 350°F (175°C).

Roll out the dough on a lightly floured surface to about 1/8-inch thickness.

Cut into circles and press into tartlet pans. Prick the bottoms with a fork.

Bake for 12-15 minutes or until golden brown. Let cool completely.

Make the Coconut Filling:

In a saucepan, combine coconut milk, granulated sugar, cornstarch, and vanilla extract.

Cook over medium heat, stirring constantly, until the mixture thickens.

Remove from heat and stir in shredded coconut.

Let the mixture cool to room temperature.

In a separate bowl, whip the heavy cream to stiff peaks and fold into the coconut mixture.

Prepare the Topping:

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.

Prep Time: 45 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 30 minutes (including chilling time)

Kcal: 350 kcal per serving | Servings: 12 tartlets