Strawberry Coconut Tarts

Ingredients:

• 1 9-inch store-bought pie crust

• 1 1/2 cups granulated sugar

• 3/4 cup light brown sugar

• 1/4 cup milk powder

• 1/4 cup cornstarch

• 1 1/2 tsp kosher salt

• 1 cup unsalted butter, melted

• 3/4 cup heavy cream

• 1 tsp vanilla extract

• 8 egg yolks

Directions:

. Preheat your oven to 350°F (175°C).

. In a large bowl, whisk together granulated sugar, brown sugar, milk powder, cornstarch, and kosher salt until well combined.

. Slowly pour in the melted butter and mix until the dry ingredients are moistened and the mixture forms a soft, crumbly dough.

. Press this mixture firmly into the pie crust, making sure it’s evenly distributed along the bottom and sides.

. Bake the crust for 15 minutes, then reduce the oven temperature to 325°F (160°C) and continue baking for another 10 minutes until the crust is golden brown.

. While the crust is baking, prepare the filling. In a separate bowl, whisk together heavy cream and vanilla extract.

. In a large mixing bowl, beat the egg yolks until pale and smooth. Gradually add the cream mixture, whisking until everything is well combined.

. Pour the filling into the partially baked crust.

. Bake for an additional 20-25 minutes until the edges are set but the center still jiggles slightly when shaken.

. Remove the pie from the oven and let it cool completely. Then, refrigerate for at least 3 hours or overnight.

. Slice, serve, and enjoy your homemade Momofuku Crack Pie!

Now, go ahead and share your baking masterpiece with your friends and family!