Note: This is an invention of necessity. I often make a Coconut Custard Tart for my cooking classes, but Adam harassed me for months to try the salted coconut from my Coconut Crisps so that the coconut would not go to waste if we had too much left over to eat. This is my answer to his harassment and thus the birth of the Salted Coconut and Maple Custard Tarts. 😉
- 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 350 F until it is golden brown. This typically takes around 20 minutes. Remove from the oven and let cool.
The Salted Coconut Filling…
- 3 Cups toasted Coconut Crisps
- 2 Tablespoon Coconut oil
- 4 Tablespoons pure maple syrup
Put coconut, coconut oil and maple syrup in the bowl of a food processor, and pulse until you get a wet sticky mixture. The mixture should not be smooth, there should be small pieces of coconut visible.
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Next make the custard.
The Custard Filling…
- 2 Eggs
- ½ Cup white sugar
- 1 Teaspoon vanilla
- ¼ Teaspoon salt
- ¼ Teaspoon ground nutmeg
- 1 ½ Cup heavy cream
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 2 tablespoons of the salted coconut mixture. 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 warm or or at room temperature.