Name: Coconut Custard Tarts With Dark Chocolate
Prep time: 25 min
Cook time: 40 min
Total time: 45 min
Yield: 24 servings
Ingredients: 24 servings crust; 1 cup flour; 1 cup coconut oil; 0.5 teaspoon salt; 8 tablespoons water; 1 cup flour; 0.6666667 cup vegan sugar; 3 tablespoons agave nectar; 2.5 teaspoons agar agar flakes; 14 ounces lite" coconut milk; 2 teaspoons coconut extract; 0.5 cup coconut

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Coconut Custard Tarts With Dark Chocolate Recipe — Recipes Zone

Method

15 steps · 45 min

01
Preheat Oven
Preheat your oven to 375 degrees Fahrenheit.
02
Prepare Muffin Pan
Lightly spray a 2 dozen mini muffin pan with coconut spray, or use a 9-inch pie plate if you prefer one larger tart.
03
Combine Dry Crust Ingredients
In a small bowl, combine the salt and flour.
04
Cut in Coconut Oil
Using a pastry cutter, blend the coconut oil into the flour until the mixture resembles coarse sand.
05
Form Dough
Add the water a little at a time, blending until the dough comes together in a ball. Be careful not to overwork it.
06
Fill Muffin Cups
If using a mini muffin pan, divide the dough, using about a tablespoon for each section, pressing it evenly into the bottom and up the sides of each cup.
07
Bake Crusts
Bake the crusts for 15 minutes, then remove from the oven and let them cool while you prepare the filling.
08
Combine Dry Filling Ingredients
In a medium saucepan, add the flour, vegan sugar, and agar flakes. Whisk until everything is combined.
09
Thicken Custard
Pour in the coconut milk and place the saucepan over medium heat, continuing to whisk until the mixture begins to thicken. Keep whisking to ensure there are no clumps and the custard remains smooth.
10
Finish Custard
Once the mixture has thickened, which should take about 7 to 10 minutes, remove it from the heat. Stir in the agave nectar and coconut extract.
11
Chill Filling
Transfer the warm filling to a glass bowl and set it over an ice water bath to chill for 10 to 15 minutes.
12
Add Shredded Coconut
Remove the bowl from the ice bath and stir in the shredded coconut.
13
Pipe Filling
Spoon the cooled filling into a sandwich bag. Snip off one corner with scissors, creating a medium opening, then pipe the filling into each mini pie crust.
14
Add Chocolate
Cut a half-inch piece of your favorite dark chocolate and press it into the center of each tart.
15
Chill Before Serving
The tarts can be refrigerated before serving. You can also prepare them the night before.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	205kcal	10%
Fat	10g	14%
Carbohydrate	26g	10%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 4 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Soya	May contain
Sulphites

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Coconut Custard Tarts With Dark Chocolate Recipe

About this recipe

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Method

Preheat Oven

Prepare Muffin Pan

Combine Dry Crust Ingredients

Cut in Coconut Oil

Form Dough

Fill Muffin Cups

Bake Crusts

Combine Dry Filling Ingredients

Thicken Custard

Finish Custard

Chill Filling

Add Shredded Coconut

Pipe Filling

Add Chocolate

Chill Before Serving

Nutrition

Allergens

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