Nicoles Table
Salted Coconut and Maple Custard Tarts Recipe

Salted Coconut and Maple Custard Tarts Recipe

The Pastry…

  • 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.

Enjoy! And please let send us any suggestions for changes on our Facebook Page.

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.

Please let me know how you like my Salted Coconut and Maple Custard Tarts recipe via our Contact Us page, our Facebook Page, or Instagram.

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