Preheat the oven to 350°F (175°C).

Combine the flour, powdered sugar, and salt in a mixing bowl.

Cut in the cold cubed butter using a pastry cutter or your fingers.

Stir in the egg yolk along with cold water, one tablespoon at a time.

Press the dough evenly into mini tartlet pans and chill in the refrigerator for about 15 minutes.

Bake the tart shells for 12–15 minutes or until lightly golden.

Remove from the oven and let cool completely on a wire rack.

Whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt in a saucepan.

Cook the mixture over medium heat, whisking constantly until it thickens and gently boils.

Remove from heat and stir in the vanilla extract and shredded coconut.

Spoon the coconut cream filling into the cooled tart shells.

Refrigerate the tartlets for at least 2 hours to allow filling to set.

Beat the heavy cream and powdered sugar in a mixing bowl until soft peaks form.

Top each chilled tartlet with a dollop of whipped cream and sprinkle with toasted coconut flakes.

Serve chilled and enjoy!