Coconut Rum Cream Tarts

Equipment: 24 cup nonstick mini-muffin tin; 3-inch round cookie cutter; 24 full-size paper muffin liners; raw rice

Unroll pastry rounds on a work surface. Cut out 24 rounds with floured 3-inch cutter, then lightly press rounds into mini-muffin cups and chill 30 minutes.

Preheat oven to 375 F. with rack in middle.

Push muffin liners into pastry cups (they will stand higher than pastry), then fill about 3/4 full with rice. Bake pastry in oven until edges are pale golden, 10 to 12 minutes. Transfer tin to a rack, then carefully remove liners with rice. Return pastry in tin to oven and bake until pastry is golden, about 5 minutes. Cool pastry cups in tin on rack.

Whisk together whole eggs and egg yolks in a medium bowl. Whisk together granulated sugar, cornstarch and salt in a 2-quart heavy saucepan. Gradually whisk in milk, then bring to a boil over medium-high heat, whisking, and remove from heat. Add about 1 cup hot milk mixture into eggs in a stream, whisking (to avoid cooking eggs), then whisk egg mixture into milk mixture. Reduce heat and simmer custard, whisking, 2 minutes. Remove pan from heat and whisk in 2 tablespoons rum and butter until butter is melted. Chill custard, surface covered with wax paper, until cold, about 2 hours.

Meanwhile, preheat oven to 375 F. with rack in middle.

Toast coconut on a baking sheet, stirring a couple of times, until golden, 5 to 6 minutes, then cool.

Stir 1 cup coconut into custard, then divide among pastry cups. Beat cream and confectioners sugar in a bowl with an electric mixer until it holds soft peaks, then beat in remaining 2 teaspoons rum and beat until it just holds stiff peaks. Top each tart with a dollop of whipped cream, then sprinkle with remaining toasted coconut.

Editors Note: Pastry cups can be made 3 days ahead and kept in an airtight container at room temperature. Custard without coconut can be made 1 day ahead and kept refrigerated. Custard can be quick-chilled by setting bowl in a larger bowl of ice water and stirring frequently. Coconut tarts can be assembled 2 hours ahead and kept refrigerated.