In a saucepan, stir together the granulated sugar, cornstarch, and kosher salt until well combined. Add the egg yolks and whisk until the mixture becomes smooth and pale yellow, about 1 minute.

Whisk the yogurt and coconut extract into the yolk mixture. Cook over low-medium heat, whisking constantly, until the cream thickens, about 5 minutes. Continue to whisk for an additional two minutes. Remove from heat and stir in the unsalted butter. Strain the pastry cream through a sieve into a bowl, cover the surface with plastic wrap, and set the bowl in an ice bath to cool for 30 minutes. Then chill the pastry cream in the refrigerator until cold, about two hours, or until ready to use. This pastry cream can be made ahead and keeps for up to 3 days—I find this makes assembling desserts much quicker.

Preheat your oven to 400°F. On a lightly floured surface, roll the thawed puff pastry into a 12x15-inch rectangle. Cut the pastry into eight 4x5-inch squares. Score a 1/4-inch border around each square (do not cut all the way through). Transfer the squares to a parchment-lined baking tray. Lightly brush each square with egg wash. Bake in the preheated oven for 12-15 minutes or until golden brown. Allow the tart shells to cool completely on a wire rack. I like to keep an eye on them in the last few minutes to ensure they don’t over-brown.

Once cooled, use a sharp paring knife to cut along the scored border of each tart shell, then carefully remove and reserve the top layer of pastry from each tart. This creates a cavity for the filling while keeping the delicate tops for optional garnish.

Transfer the chilled pastry cream (from Step 2) into a decorating bag or resealable bag. Cut the tip off and pipe the cream into the cavity of each tart. Top each with mixed fresh berries and a generous sprinkle of sweetened shredded coconut. Serve with the reserved pastry tops, if desired, and enjoy immediately. Sometimes, I like to toast the shredded coconut for a richer, nutty flavor—just a personal tip if you want extra crunch!