Deceptively quick, this delicious little treats are sure to surprise and delight your guests.
To prepare filling, whisk eggs with 3 tbsp sugar in a medium bowl.
In a small saucepan, mix remaining 3 tbsp sugar with cornstarch. Slowly whisk in coconut milk until evenly mixed. Set over medium heat. Bring just to a simmer, whisking occasionally. This should take 1 to 2 minutes. Remove from heat to a heatproof surface. Being careful not to scramble, slowly whisk 1/2 cup of coconut mixture into egg mixture, then whisk egg mixture into coconut mixture in saucepan. Set back over medium heat. Whisk occasionally until the first bubble pops. Remove from heat. Whisk in butter, vanilla and salt, then pumpkin purée until evenly mixed and no streaks remain. Pour into a bowl. Press plastic wrap over surface of coconut-pumpkin cream. Refrigerate until chilled.
To prepare pastry, preheat oven to 325°F
Grease a 12-cup muffin pan. Unroll phyllo onto a counter. Cover with a damp kitchen towel. Carefully remove 1 sheet to counter and recover stack of pastry with towel. Lightly brush single sheet with butter. Evenly sprinkle with sugar. Top with another sheet of phyllo, lining up pastry as best you can. Gently press down. Repeat instructions with remaining ingredients. Cut into 12 even squares. Press a square into a muffin cup in pan. Crimp edges, if you like. Repeat with remaining squares. Bake in centre of oven for 10 to 12 minutes or until golden. Remove to a rack and let cool completely.
To prepare toppings, spread coconut out on a baking sheet. Bake for 2 to 3 minutes or until lightly golden. Let cool. Whisk or beat whipping cream in a medium bowl until stiff peaks form. Whisk in sugar and coconut extract.
To assemble, spoon a scant ¼ cup coconut-pumpkin cream filling into each phyllo cup. Top each with a dollop of cream. Sprinkle each with coconut. Serve immediately.
Recipe from: Walsh, Victoria. "Pumpkin Coconut Cream Tartlets." Food and Drink. Autumn 2012.