Dessertsbiggerbolderbaking4.8
Coconut Custard Tart
Enjoy this decadent creamy coconut custard tart with shortbread-like crust. It's the perfect show-stopper for any occasion and super easy to make.
👥 8 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 35 min🔥 Cook: 1h 30m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- baking sheet
- bowl
- whisk
- knife
📝 Preparation Steps
1
Pre-bake the Crust
2
Preheat the oven to 350°F (180°C).
3
On a floured surface, roll out the Pate sucreé in a circle ¼-inch (6mm) thick and line a 9 ½-inch (24 cm) fluted tart pan with a removable bottom with it. Trim away any excess and set the scraps aside.
4
Lightly butter a piece of aluminum foil large enough to cover the bottom and sides of the crust and place the foil, buttered side down, onto the crust.
5
Fill with pie weights (or dried beans or sugar) and bake for ⏱️ 30 minutes. Carefully remove the foil and weights and continue baking until the bottom of the crust looks dry (5-10 more minutes). Set aside.
6
Make the Filling
7
Lower the oven to 325°F (165°C) and place the shredded coconut on a parchment lined baking sheet.
8
Bake, stirring frequently to prevent burning, for ⏱️ 5-10 minutes, until the flakes are light golden brown. Set aside and raise the oven temperature back to 350°F (180°C).
9
In a medium bowl, whisk the eggs and sugar until blended. Then stir in the milk, cream, vanilla extract, salt and nutmeg. Finally fold in the toasted coconut flakes.
(4 oz/115 g) sweetened shredded coconut1 cuplarge eggs (, at room temperature)2(8 fl oz/240 ml) whole milk1 cupvanilla extract1 teaspoon
10
Before adding the filling to the crust, check for cracks. If there are any, smear a bit of the reserved crust scraps into the cracks to seal them.
11
Pour the filling into the crust, place on a baking sheet and bake for ⏱️ 40-50 minutes, until a knife inserted into the center comes out clean. Cover the pastry with foil if it starts to get too brown.
12
Let cool at room temperature for ⏱️ 1 hour, then transfer to the refrigerator to let set and fully chill, about ⏱️ 4 hours, before serving.
13
Serve with a big dollop of whipped cream! Cover and store leftovers in the fridge for up to 3 days.
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