Here’s a delicious Custard Coconut Tartlets recipe—mini tarts with a creamy, coconutty filling and a buttery crust 🥥🥧
🥥 Custard Coconut Tartlets
Ingredients (makes 8–10 tartlets)
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tbsp cold water
For the custard filling:
- 3/4 cup coconut milk (or regular milk + 1/4 cup shredded coconut)
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
Optional topping: toasted coconut, chocolate drizzle, or powdered sugar
Instructions
- Prepare the crust
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and 1 tbsp cold water; mix until dough forms (add more water if needed).
- Chill 15–20 minutes.
- Form tart shells
- Roll out dough and cut into circles to fit mini tart pans or muffin tins. Press into pans.
- Prick the bottoms with a fork. Bake 12–15 minutes until lightly golden. Remove and cool slightly.
- Make custard
- In a bowl, whisk eggs, sugar, and vanilla.
- Heat coconut milk and cream in a small saucepan until just warm (do not boil). Slowly whisk warm milk into egg mixture. Stir in shredded coconut.
- Fill tartlets
- Pour custard into prebaked tart shells, filling about 3/4 full.
- Bake custard
- Bake 20–25 minutes at 350°F (175°C), until custard is set but slightly wobbly in the center.
- Cool & serve
- Let tartlets cool completely. Sprinkle with toasted coconut or drizzle chocolate if desired.
🌟 Tips & Variations
- Mini or large tarts: Double the recipe for a full 9-inch tart.
- Extra coconut flavor: Use coconut extract (1/2 tsp).
- Creamier: Use 2/3 cream and 1/3 milk.
- Make-ahead: Tart shells can be baked in advance and filled just before serving.
If you want, I can also give a tropical version with pineapple-coconut custard tartlets for an extra fruity twist.
