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.

  • 45 mins cooking
  • Makes 12 Item
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Baked coconut custard tarts
  • 1 1/2 cup (120g) desiccated coconut
  • 1 1/2 cup (115g) shredded coconut
  • 2/3 cup (150g) caster sugar
  • 4 egg whites, beaten lightly
  • 3 egg yolks
  • 1/2 cup (110g) caster sugar, extra
  • 1 tablespoon arrowroot
  • 3/4 cup (180ml) milk
  • 1/2 cup (125ml) cream
  • 1 vanilla bean
  • 5 centimetre strip lemon rind
  • 1 tablespoon pure icing sugar


Baked coconut custard tarts
  • 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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