Coconut Cream Tarts
1/2 cup plus 2/3 cup sugar
1/2 cup graham cracker crumbs (4 whole crackers,
crushed in a food processor)
12 egg roll wraps, stacked and cut into 48 squares
6 tbsp butter, melted plus 2 tbsp for custard
3/4 cup sweetened coconut flakes
1/4 cup cornstarch
5 large egg yolks, lightly beaten
2 cups whole milk
1 (5 oz) can evaporated milk
Adjust oven racks to lower and lower middle positions, and heat oven to
325 degrees. Spray 48 mini muffin cups with vegetable cooking spray.
Mix 1/2 cup of the sugar and graham cracker crumbs in a small bow.
Working in 4 batches, lay 12 cut egg roll wrap squares on work surface.
Brush wrappers with melted butter on both sides and roll each piece
in the graham cracker mixture to coat, shaking off excess. Use
fingers to fit wrappers in prepared muffin tins to form a cup. Place 2 muffin
tins each on oven racks and bake, switching tin positions after 10
minutes, until golden and crisp, 15-18 minutes. Immediately remove tarts from
tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tarts
can be stored in an airtight container for up to 1 week). Scatter coconut in an
8" baking pan. Bake on lower middle rack, stirring every 5 minutes until evenly
golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining
2/3 cups sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks.
Turn heat to medium and cook, stirring frequently at first, then constantly as mixture
starts to thicken, 8-10 minutes. Continue to cook, stirring constantly , for 1 minute
longer. Stir in vanilla, remaining 2 tbsp of butter and 1/2 cup toasted coconut.
Put plastic wrap directly over the surface to prevent a skin from forming, let cool,
then refrigerate. (Filling can be refrigerated up to 2 days.) When ready to assemble,
arrange tart shells on a serving tray. Spoon a tbsp of filling into each shell,
sprinkle with toasted coconut, and serve.
Variation: To make banana cream tarts instead, omit coconut and top each tart
with two banana slices. Round wonton wrappers can be substituted for egg roll wrappers.