Coconut Egg Custard Tarts
A delicate pastry shell filled with a silky smooth egg custard infused with creamy coconut milk.
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Ingredients
- 12 pieces Pre-made tart shells
- 3 whole Large eggs
- 200 ml Full-fat coconut milk
- 100 ml Hot water
- 80 g Granulated sugar
- 1/2 tsp Vanilla extract
- 1 pinch Salt
- 2 tbsp Desiccated coconut(optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and place tart shells on a baking tray.
- 2
Dissolve the granulated sugar and salt into the hot water, stirring until completely clear, then let it cool to room temperature.
- 3
In a medium bowl, gently whisk the eggs, being careful not to create too many air bubbles.
- 4
Slowly stir the coconut milk and the cooled sugar water into the whisked eggs.
- 5
Strain the mixture through a fine-mesh sieve at least twice to ensure a perfectly smooth custard texture.
- 6
Carefully pour the custard mixture into the tart shells until they are about 90% full.
- 7
Bake for 20 to 25 minutes, or until the custard is set and the pastry is golden brown.
- 8
Remove from oven and sprinkle with desiccated coconut while warm if desired; let cool slightly before serving.
Nutrition per Serving
185
Calories
4g
Protein
18g
Carbs
11g
Fat
1g
Fiber
9g
Sugar
110mg
Sodium
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