Coconut Cream Tarts

Preheat oven to 350°F.

Make the crust: combine ingredients in a bowl; stir until well combined. Press onto the bottom and up the sides of 22 muffin-tin cups. Bake for 10 minutes. Let cool.

Meanwhile, make the coconut filling: combine sugar, flour, and salt in a medium bowl. Add eggs and yolks; whisk to combine. Set aside.

Combine coconut cream, coconut milk, and whipping cream in a medium saucepot. Bring to a simmer over medium heat. Slowly temper the sugar-egg mixture by pouring in the hot milk mixture in a steady stream while whisking constantly. (This ensures that you don't end up with scrambled eggs.) Pour mixture back into saucepot and bring to a boil for 1 minute, whisking constantly. Remove from heat. Add butter and vanilla extract.

Spoon mixture into the prepared graham cracker crusts and chill for at least 6 hours or overnight.

Prepare the whipped cream: using a handheld or electric mixer fitted with the whisk attachment, whip cream into a light foam on medium-high speed. Add vanilla and confectioners' sugar, whipping until soft peaks form.

Top each tart with whipped cream and sprinkle with toasted coconut flakes. Serve immediately.