Name: Baked coconut custard tarts
Cook time: 45 min
Total time: 45 min
Ingredients: 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

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.

Makes 12 Item

Cook

45M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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