In a bowl, cream together the butter and sugar until well combined and fluffy.
Add the egg, vanilla extract, flour, baking powder, and salt. Mix until a dough forms. Place in the refrigerator to chill for 30 minutes.
Prepare the topping by pouring the hot heavy cream over the shredded coconut. Let it hydrate for 15 minutes, then mix in the egg yolks.
Roll out the chilled dough and line six 12 cm tart molds. Use a knife to trim any excess dough from the edges.
Fill the bottom of each tart shell with an even layer of dulce de leche.
Top the dulce de leche filling with the hydrated coconut mixture, pressing it gently to cover the filling completely.
Place the tarts on a baking sheet and bake in a preheated oven at 180°C for 20 minutes, or until golden brown.
Allow the tarts to cool, unmold them, and pipe additional dulce de leche around the edges to decorate.
Cook it hands-free.
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