Coconut cream custard tarts




Prep Time


Cook Time

These tarts make a lovely finale to a spring meal. The combination of the buttery crust and the creamy custard are a real winner.



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


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.