If you’re racking your brain thinking about something sweet to finish off a dinner party, stop. You’ve found it here: coconut cream grapefruit tartlets with black sesame crust. It’s a twist on the classic coconut cream pie, in a good way, I think. I’ve got the recipe for this on the wonderful Common Table, Co.
First wedding of the season starts this weekend (to clarify, I am a wedding photographer). I’m so excited. So pumped. I admit to feeling a bit of cabin fever since the holidays. We’ve done numerous engagement shoots and just meeting up with clients, but it’s not the same as diving head-first into a wedding. They can be stressful, time-constrained, and crazy all at once, but that is honestly why we love photographing them. Plus, witnessing two people in love vowing to spend the rest of their lives together and celebrating with their friends and family is rewarding beyond measure. We can document that story, because it’s worth documenting. Can you tell I’m excited?
These coconut cream grapefruit tartlets provide a perfect balance of sweet and tart and are housed in a black sesame pastry crust. When it comes to pies or tarts, I love going to mini route to make individual portions. There’s less mess, and there’s just something so special and indulgent about having a small tartlet all to yourself. These tartlets do take preparation, so plan ahead. I find it easiest to make the grapefruit curd the night before to allow the curd to set. Fill the tartlets right before you serve. Whipped coconut milk can re-harden if it’s in the fridge for too long, so it is best to serve the day-of. This recipe does make more curd than needed. You can halve the recipe, or you can save the leftover to top yogurt, cake, or other desserts. I adapted the tart recipe from here, and the curd from Food and Wine.
For pie weights, you can use designated ones, uncooked beans, or even uncooked rice. I use what I have handy, so I filled them up with uncooked white rice
When you have all the ingredients together and ready, then you can start the funnest part of the process: filling these tartlets up.
Find the recipe here.