Dessert: Coconut Cream Tartlets

Ingredients

2 recipes Pastry Dough for a double-crust 9- to 10-inch pie
raw rice or pie weights for weighing shells
2/3 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups milk
2 whole large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into bits
1 1/2 cups sweetened flaked coconut, toasted golden and cooled
1 1/2 cups well-chilled heavy cream
1/3 cup sugar

Instructions

On a lightly floured surface with a floured rolling pin roll out half of dough into a 14-inch round, about 1/8 inch thick, and cut out four 7-inch rounds. Fit rounds into four 4-inch tart pans with removable fluted rims. Roll rolling pin over dough to trim and press dough lightly to extend it slightly above edges of pans. Make 4 more shells in same manner with remaining dough. Prick shells with a fork and chill, covered, on a baking sheet 30 minutes.
Preheat oven to 400 °F.
Line shells with wax paper and weight them with rice or pie weights. Bake shells on baking sheet in middle of oven for 10 minutes. Remove paper and rice carefully and bake shell until pale golden, about 5 minutes more. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept in airtight containers at room temperature.

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