Notes: The flavours in this Coconut Custard Tart contrast beautifully with the rich savory character of jerk seasoning… or maybe it is that I just love this tart and couldn’t resist making and sharing it with everyone. This tart now has a cousin which uses the leftover Coconut Crisps starter as the filling. Check out my Salted Coconut and Maple Custard Tarts if you want a salty sweet twist to this recipe.
- ½ Cup sugar
- ½ Cup butter
- 1 ½ Cup flour
Use a pastry blender to blend the pastry into a coarse meal and then press it into the tart pan to shape a crust. Bake at 350o F until it is golden brown. This typically takes around 20 minutes. Remove from the oven and let cool.
The Custard Filling…
- 2 Eggs
- ½ Cup white sugar
- 1 Teaspoon vanilla
- ¼ Teaspoon salt
- ¼ Teaspoon ground nutmeg
- 1 ½ Cup heavy cream
- 2 Cups shredded coconut, depending on how much you want to add
Preheat oven to 350 F (180 C).
In a large bowl whisk together the eggs and sugar until the sugar has dissolved, then add nutmeg and vanilla. Slowly pour the heavy cream into the egg custard whisking constantly.
Next, fill the baked pastry shells with the coconut. Carefully pour the custard into the prepared pie shell.
Bake in the preheated oven for 30 minutes, or until the center is set and the top is golden brown. Serve slightly warm or chilled.
Makes 12 four inch tarts.