Quick & Easy

Baked coconut custard tarts

Sweet and satisfying, these little baked coconut custard tarts have the added nutty depth of both shredded and desiccated coconut, plus a dash of lemon zest.
coconut custard tarts
12 Item



1.Preheat oven to 180°C/160°C fan-forced. Grease 12-hole (1/3-cup/80ml) muffin pan.
2.Combine coconuts and sugar in large bowl; stir in egg whites. Press mixture over base and side of pan holes to make cases.
3. Whisk egg yolks, extra sugar and arrowroot together in medium saucepan; gradually whisk in milk and cream to make custard.
4. Split vanilla bean in half lengthways; scrape seeds into custard, discard pod. Add lemon rind to custard; stir over medium heat until mixture boils and thickens slightly. Remove from heat immediately; discard rind.
5. Spoon warm custard into pastry cases; bake about 15 minutes or until set and browned lightly. Stand tarts in pan for 10 minutes. Transfer to wire rack to cool.
6. Serve tarts dusted with sifted icing sugar.

This recipe is gluten-free, wheat-free and yeast-free.


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