Coconut Custard Tarts - This coconut custard is rich and decadent
I was originally going to do the traditional nutmeg sprinkle (which I think would be amazing) but decided to offset the richness of the coconut with some lovely tart seasonal berries instead.
Ingredients
Serves 4
Crust
½ cup coconut oil
2 Eggs
¼ Teaspoon sea salt
¾ Cup coconut flour
1-3 Tablespoons raw honey or rice malt syrup
Filling
2 Egg yolks at room temperature
2 teaspoons of cornflour or tapioca starch
1 teaspoon of powdered gelatine
1 cup of coconut milk
1 tablespoon of rapdura sugar or your sweetener of choice
1/2 teaspoon vanilla extract
Method
Crust
Pre-heat oven to 205 degrees Celcius
In a medium bowl beat butter, eggs, honey and salt together with a fork
Then add coconut flour. Stir until dough holds together
Gather the dough into a ball, then pat into a 20cm greased tart pan or four individual tart cases
Prick the dough with a fork
Bake for 8-10 minutes or until lightly brown. Let cool
Filling
Place coconut milk and vanilla in a saucepan on the stove and heat gently until warm
DO NOT BOIL.
Place the egg yolks, tapioca starch, sugar and gelatine in a small bowl or jug and whisk until well combined
Pour the warm milk gently into the egg mixture, whisking all the time
Once fully combined, return milk and egg mix to the saucepan and bring to the boil, whisking the whole time
Boil for about 30 seconds and then remove from heat and continue to stir as the custard thickens
Once cool, but still pourable, pour into tart shell(s) and refrigerate until set
Decorate prior to serving.
