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Black-Bottom Coconut Cream Tart

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  • Prep 40 min
  • Total 4 hr 20 min
  • Ingredients 15
  • Servings 10
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  • 10/22/2023
This indulgent, restaurant-worthy tart is actually a cinch to put together. Then wait for the oohs and aahhs to come when you serve it!
By Pillsbury Kitchens
Updated Oct 25, 2023
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Ingredients

Crust

Filling

  • 4 egg yolks
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 can (13.5 oz) coconut milk (not cream of coconut)
  • 1 cup half-and-half
  • 1/2 teaspoon coconut extract
  • 2 tablespoons butter, softened
  • 1 1/2 cups sweetened flaked coconut, toasted

Topping

  • 1 1/2 cups whipping cream
  • 1/4 cup dark or semisweet chocolate chips
  • 1 teaspoon vegetable oil

Steps

  • 1
    Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom or 9-inch glass pie plate. Bake as directed on box for One-Crust Baked Shell. Cool completely.
  • 2
    Meanwhile, in small microwavable bowl, microwave 1/2 cup chocolate chips and 3 tablespoons half-and-half uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Refrigerate uncovered 20 minutes or until cooled. Spread chocolate over bottom of cooled baked shell.
  • 3
    In medium bowl, beat egg yolks with fork; set aside. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in coconut milk, 1 cup half-and-half and the coconut extract with whisk. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Reduce heat to medium-low. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat. Add butter and 1 1/4 cups of the coconut; stir until butter is melted.
  • 4
    Cool 10 minutes. Pour into crust. Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate at 3 hours or until set but no longer than 24 hours.
  • 5
    In chilled large, deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form. (Do not overbeat or mixture will curdle.) Carefully remove plastic wrap from pie. Spread whipped cream over filling; sprinkle with remaining 1/4 cup coconut.
  • 6
    In small microwavable bowl, microwave 1/4 cup chocolate chips and the oil uncovered on High 20 to 40 seconds, stirring once, until chips are softened and mixture can be stirred smooth. Drizzle chocolate over pie.

Tips from the Pillsbury Kitchens

  • tip 1
    If coconut extract isn't available where you shop for groceries, you can substitute vanilla instead.
  • tip 2
    To toast coconut, sprinkle coconut in ungreased skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently, until browning begins, then stirring constantly until golden brown.
  • tip 3
    Just before serving, place an unwrapped mini chocolate Santa or balls on top each piece of tart.
  • tip 4
    Make Ahead Directions: Prepare pie through Step 4 the day before you want to serve it. The next day, continue as directed, starting from Step 5. Refrigerate uncovered until serving time.

Nutrition Information

590 Calories, 42g Total Fat, 5g Protein, 47g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
380
Total Fat
42g
65%
Saturated Fat
28g
139%
Trans Fat
1/2g
Cholesterol
140mg
47%
Sodium
310mg
13%
Potassium
280mg
8%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
7%
Sugars
31g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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