Seychellois Coconut Custard Tart
Seychellois Coconut Custard Tart is a delightful dessert that combines the tropical flavors of coconut with a rich custard filling, all nestled in a buttery pastry crust.
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
- 1/2 cup desiccated coconut
- 2 cups coconut milk
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
- Press the dough into a tart pan and chill for 15 minutes. Then, bake for 15 minutes until lightly golden.
- Spread the desiccated coconut on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown.
- In a saucepan, heat the coconut milk until just simmering.
- In a bowl, whisk together the sugar, eggs, and vanilla extract. Slowly pour the hot coconut milk into the egg mixture, whisking constantly.
- Pour the custard mixture into the pre-baked tart shell and sprinkle the toasted coconut on top.
- Bake for 25-30 minutes, or until the custard is set and the crust is golden brown.
- Allow the tart to cool before 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
- 25g
- Fat
- 20g
- Protein
- 5g
Supplies
Tart pan Baking sheet Saucepan Whisk
Tools
Oven Food processor
Serving suggestions
Serve the Seychellois Coconut Custard Tart with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For an extra touch of flavor, sprinkle some toasted coconut on top of the whipped cream or ice cream before serving.
Cost
$10