Recipes / Recipe
Coconut Custard Tart
Indulge in this tropical-inspired Coconut Custard Tart
Ingredients
For the Crust
- 1 cup maize meal
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter melted
- 1/4 cup sugar
- A pinch of salt
For the Filling
- 1 cup shredded coconut
- 2 cups coconut milk
- 1 cup whole milk
- 1 cup sugar
- 1/2 cup maize meal
- 4 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (180°C).2. Prepare the Crust:
- In a bowl, combine the maize meal, shredded coconut, melted butter, sugar, and a pinch of salt.
- Press the mixture into a pie dish, covering the bottom and sides evenly to form the crust.
- Bake the crust for about 10 minutes until it just starts to set. Remove from the oven and set aside.
- In a saucepan, combine the shredded coconut, coconut milk, whole milk, and sugar.
- Heat the mixture over medium heat, stirring occasionally until it comes to a gentle simmer. Do not boil.
- In a separate bowl, whisk together the maize meal, eggs, vanilla extract, and a pinch of salt.
- Slowly pour the hot coconut milk mixture into the maize meal and egg mixture, whisking constantly to avoid curdling.
- Pour the combined mixture back into the saucepan and cook over low heat, stirring continuously until the custard thickens. This should take about 5-7 minutes.
- Pour the coconut custard mixture into the pre-baked maize meal crust.
- Bake in the preheated oven for 30-40 minutes or until the custard is set and the top is golden brown.
- Allow to cool completely before slicing
- Dust icing over and decorate with cherries
- Serve with cream or enjoy as is
