Treat yourself to this delicious Parisian Coconut Flan Tart: a melt-in-the-mouth texture, an exotic flavor, and a truly indulgent moment
About this recipe
If, like me, you love flan tarts, here is a recipe that brings a truly excellent coconut flavor and makes the flan tart even more delicious
A divine tart! Everyone was won over, even those who ordinarily don't like flans. Its taste is irresistible!
An easy recipe. The hardest part is waiting! Once your tart is finished, I advise you to let it mature for 24 hours in the refrigerator: the flavors and its texture will mature and develop magnificently
And to perfect the argument, this recipe utilizes puff pastry trimmings instead of wasting them, a common trick among professionals
The shortcrust
For this recipe, take a Puff Pastry Dough, or puff pastry scraps (unused dough remnants)
1. For the mold, take a "moule à manqué", a mold with a bottom. Take a mold height of 1.57" (or 1 37/64" or 4 cm) minimum
2. Line the mold with cold butter to spread over the entire surface
3. Then add flour, spread over the entire surface, then turn upside down over the sink to remove the excess
Non-Stick Round Cake Pan, 7-Inch (18 cm)
Non-Stick Round Cake Pan, 8-Inch (20 cm)
7 inch Springform Pan
Non-stick 9-inch Springform Cake Pan
The batter
4. This recipe uses Coconut Cream instead of cream. Its consistency is thick
5. If you only find Coconut Milk which is more liquid, you will need to add more Corn Starch
A few words about Coco...
● Coconut Water is the water inside the coconut
● Coconut Cream is the result of the pulp being ground
● Coconut Milk is the pulp with added water, or sometimes, the pulp being pressed and filtered
● Coconut Purée is the result of coconut pulp being mixed with its own water
● Coconut Flakes is the result of coconut pulp being shaved and then air dried
● Coconut Butter is the result of the coconut flakes being grounded
Roasting
6. 
Roast the Shredded Coconut (1 Cup or 100 g) in the oven
7. Cook until lightly golden but not dark!
8. Scrape the Vanilla Bean (1)
9. Heat the Coconut Cream (3 ½ Cups or 800 g) in a saucepan, with the seeds of Vanilla Bean
Kitchen Scale
Madagascar Vanilla Beans
Pure Vanilla Bean Paste
10. In a bowl, whisk (whisk) the Egg Yolks (3), the Eggs (3), the Vanilla Sugar (2 Tablespoons or 20 g) and the Sugar (⅔ Cup or 160 g)
11. Add the Corn Starch (⅓ Cup or 40 g) and whisk
12. Pour in the Coconut Extract (1 tablespoon) and whisk
Large Mixing Bowls, Stainless Steel
DeBuyer Whisk
KitchenAid Whisk
13. As soon as boiling is reached, pour the contents of the saucepan into the bowl, while mixing
14. Pour the contents of the bowl back into the saucepan
15. Pour in the Shredded Coconut (1 Cup or 100 g)
16. Cook on low heat, while stirring (stirring to avoid a crust)
Scanpan Saucepan
Calphalon Nonstick Sauce Pan
17. After a while, the cream sets: it becomes thick: Remove from heat
18. Immediately pour into a clean bowl to stop cooking
19. Wrap airtight
20. Wait 30 minutes at room temperature
21. Roll out the Puff Pastry Dough
22. Remove the mold from the cold, and place the dough
23. Pour the cream into the tart shell
24. Spread with an offset Icing Spatula
25. Wrap airtight (avoids crust formation)
26. Before chilling, you can create a border. For this, I took leftover dough that I rolled out into 3 strips, then braided them. Then with a little water, I glued this braid around the tart
27. Refrigerate for at least 4 hours : This stabilizes the cream
Wilton Offset Spatula
Food Wrap
Baking
28. Remove from the cold, and remove the plastic wrap
29. Bake in preheated oven at 320 °F / 160 °C : baking takes about 1 hour
30. Remove, let cool at room temperature, wrap airtight
31. Cool down in the fridge for a few hours
32. As soon as it comes out of the oven: To make it shine, you can apply a small layer of Neutral Glaze with a brush
Pastry Brush
Clear Glaze
Mirror Glaze
33. To finish, I sprinkled with Shredded Coconut, with a part toasted
There you go!