Lilac Coconut Cream Tarts

INGREDIENTS

For the Coconut Shortbread Tart Shells:

3/4 cup

unsalted butter at room temperature

1/3 cup

confectioners (powdered) sugar

1 cup

+ 2 Tbsp unbleached white flour

3 tbsp

coconut flour

1/8 tsp

salt (omit if using salted butter)

1/2 tsp

natural coconut extract (or 1/2 tsp vanilla extract)

For the Coconut Lilac Cream Filling:

1/2 cup

cane sugar

1/4 cup

cornstarch

1/2 tsp

salt

x 13.5 oz can of unsweetened full-fat coconut milk (about 1 1/2 cup)

1 1/4 cups

whole milk

large egg yolks

1 tsp

vanilla extract

1 cup

shredded unsweetened coconut

1 cup

fresh just-picked lilac blossoms (green base removed)

For the Toppings (optional but recommended):

1 cup

heavy whipping cream

1 cup

fresh just-picked lilac blossoms (green base removed)

2 tbsp

sugar

1/2 cup

lightly toasted unsweetened coconut

couple dozen fresh or candied lilac blossoms for garnish