2 1/2 cups all-purpose flour
3 tablespoons sugar
16 tablespoons cold unsalted butter, cut up 2 egg yolks, beaten
1/4 cup ice water
1/4 cup sweet cream of coconut
2 tablespoons light corn syrup
1/2 cup shredded coconut
1/2 cup heavy cream
4 tablespoons unsalted butter
9 ounces semisweet chocolate, chopped
For the pate sucree: Mix flour and sugar. Add butter and yolk until the mixture resembles coarse meal. Add ice water until a dough forms. Chill 1 hour before rolling. Roll and cut out dough to fit six 3-inch-diameter tart molds. Prick the bottoms of the shells with a fork. Bake at 350 degrees for 15 to 20 minutes, or until light brown.
For the filling: In a small saucepot, bring the cream of coconut and corn syrup to a simmer. Stir in shredded coconut and remove from heat. Let cool.
For the ganache: In a small saucepot, bring the cream and butter to a boil. Pour over chopped chocolate, and stir until smooth. To assemble the tarts: Remove baked pastry shells from molds. Spoon some of the coconut mixture into each shell and spread evenly. The filling should fill 1/2 of the shell. Pour liquid ganache over the coconut mixture. Chill at least 1 hour before serving.
Makes 6 tarts