These tarts make a lovely finale to a spring meal. The combination of the buttery crust and the creamy custard are a real winner.
Ingredients
For the crust
- 1¼ cups flour
- ⅓ cup sugar
- A pinch of salt
- 115g butter – diced
- 1 egg yolk
For the coconut custard
- 2 cups full-fat milk
- ½ cup thread coconut
- ¼ cup coconut cream
- ½ vanilla bean – split
- 4 egg yolks
- ¼ cup sugar
- 1 tablespoon cornflour
- A pinch of salt
For the malibu cream
- 150ml cream
- 1 tablespoon icing sugar
- 1 tablespoon coconut-flavoured rum, such as Malibu
- 2 tablespoons toasted coconut, to garnish
Method
For the coconut cream custard tarts
- Preheat the oven to 200°C (180°C fan bake).
- To make the crust, combine the flour, sugar and salt in a food processor.
- Add the cubes of butter and pulse until the mixture resembles crumbs.
- Add the egg yolk and pulse again.
- Divide into quarters and press into four 11cm-diameter round tart tins, making the sides higher than the tins.
- Bake for 12–15 minutes, pricking them several times to stop the dough puffing up. Set aside.
- To make the Coconut Custard, place the milk, coconut, coconut cream and vanilla bean in a saucepan and bring to a simmer.
- Remove from the heat and leave to sit for 1 hour to allow the flavours to mingle.
- Beat the egg yolks, sugar, cornflour and salt in an electric mixer until thick and pale.
- Strain the cooled milk mixture to remove the coconut and vanilla bean. Reheat the milk mixture.
- While the mixer is going, slowly pour in the hot milk.
- Transfer to a saucepan and cook over a medium heat, whisking constantly, until thickened. Leave to cool completely before spooning into the cooked tart shells.
- To make the Malibu Cream, whip the cream and icing sugar until soft peaks form. Stir in the coconut rum.
- Top each tart with Malibu Cream and sprinkle with toasted coconut.