Custard coconut tartlets

Custard Coconut Tartlets Recipe

Ingredients:

For the tart crust:

• 1 1/4 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/2 cup unsalted butter, cold and cubed

• 1 egg yolk

• 1-2 tbsp cold water (if needed)

For the custard filling:

• 1 cup milk

• 1/2 cup coconut milk

• 3 large eggs

• 1/2 cup sugar

• 1/4 cup shredded coconut (sweetened or unsweetened based on preference)

• 2 tbsp cornstarch

• 1 tsp vanilla extract

Instructions:

1. Make the tart crust:

   • In a food processor or mixing bowl, combine flour and powdered sugar.

   • Add the cold butter and pulse or cut in until the mixture looks like coarse crumbs.

   • Mix in the egg yolk and add cold water a little at a time until dough just comes together.

   • Form into a disc, wrap in plastic wrap, and chill in the fridge for about 30 minutes.

2. Prepare the custard filling:

   • In a medium saucepan, combine milk and coconut milk; warm over medium heat until just hot (not boiling).

   • In a separate bowl, whisk eggs, sugar, cornstarch, and vanilla extract until smooth.

   • Slowly pour the warm milk mixture into the egg mixture, whisking constantly.

   • Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).

   • Remove from heat and stir in shredded coconut. Let cool slightly.

3. Assemble and bake:

   • Preheat oven to 350°F (175°C).

   • Roll out the chilled dough and cut into rounds to fit your tartlet pans or muffin tins.

   • Press dough into the pans and trim excess.

   • Pour the custard coconut filling into each tart shell.

   • Bake for 20-25 minutes or until the crust is golden and custard is set.

   • Cool completely before removing from pans.