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Coconut Custard Tart

A tangy and tantalising sweet treat.
8
40M
5M
45M

If you prefer, add 1 tblsp caster sugar and 1 tsp vanilla extract to cream before whipping. Undecorated tart can be made up to one day ahead. Keep in an airtight container.

Ingredients

Method

1.

Grease a 24cm round, loose-base flan tin (2.5cm deep). Place on a tray.

2 Process cookies in a food processor until finely crushed. Add coconut and butter. Process until combined. Press evenly over the base and up side of prepared tin. Place tin in refrigerator while making filling.

To make filling, combine coconut milk, milk, sugar and vanilla in a medium saucepan. Stir over a medium heat until hot. Do not boil.

4 Place yolks, custard powder and corn our in a heatproof bowl. Add 2 tblsps hot milk mixture. Whisk until combined. Gradually whisk in remaining hot milk mixture. Return to same saucepan.

5 Bring to boil, whisking continuously, over a medium to high heat. Continue to whisk for a further 2 minutes. Remove from heat. Pour into flan tin. Spread evenly. Refrigerate overnight.

6 To serve, remove tart from tin. Top with cream and blueberries. Cut into wedges.

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