Cocoanut Tarts

The combination of grated coconut with egg yolks creates a custard-like filling where egg proteins coagulate around 160-180°F, trapping moisture and fat from both the coconut and butter. The sugar not only sweetens but also raises the coagulation temperature of the eggs, preventing curdling and creating a smooth texture. Puff paste (puff pastry) works through lamination—hundreds of butter layers create steam during baking, causing dramatic rise and creating crispy, flaky layers that contrast beautifully with the rich coconut custard.