Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 can (14 oz) coconut milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine the flour, cold butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Press the mixture into a 9-inch tart pan, covering the bottom and sides. Chill in the refrigerator for 15 minutes.
- Bake the tart crust for 15 minutes, then remove from the oven and set aside.
- In a saucepan, heat the coconut milk and heavy cream over medium heat until just simmering.
- In a bowl, whisk together the sugar, eggs, vanilla extract, and nutmeg. Slowly pour the hot coconut milk mixture into the egg mixture, whisking constantly.
- Pour the custard mixture into the pre-baked tart crust.
- Bake the tart for 25-30 minutes, or until the custard is set and the crust is golden brown.
- Allow the tart to cool completely before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Fat
- 15g
- Protein
- 5g
Supplies
9-inch tart pan Saucepan Whisk Food processor
Tools
Oven Refrigerator
Serving suggestions
Serve the Coconut Custard Tart with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Tips & tricks
For a tropical twist, add a splash of rum to the custard mixture before baking.
Cost
$15