Coconut Egg Custard Tarts

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
• 0.5 tsp Vanilla extract
• 1 pinch Salt
• 2 tbsp Desiccated coconut(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and place tart shells on a baking tray.

2. 2

   Dissolve the granulated sugar and salt into the hot water, stirring until completely clear, then let it cool to room temperature.

3. 3

   In a medium bowl, gently whisk the eggs, being careful not to create too many air bubbles.

4. 4

   Slowly stir the coconut milk and the cooled sugar water into the whisked eggs.

5. 5

   Strain the mixture through a fine-mesh sieve at least twice to ensure a perfectly smooth custard texture.

6. 6

   Carefully pour the custard mixture into the tart shells until they are about 90% full.

7. 7

   Bake for 20 to 25 minutes, or until the custard is set and the pastry is golden brown.

8. 8

   Remove from oven and sprinkle with desiccated coconut while warm if desired; let cool slightly before serving.