Blue Rust Images | Coconut Custard Tarts

Coconut Custard Tarts

June 01, 2017  •  Leave a Comment


I’ve been craving a custard tart lately. And I mean actively craaaaaaving that combination of crisp tart shell and luscious wobbly custard.

I’ve recently gone dairy-free on top of the other changes to my diet and thought that custard was a thing of the past.

But, no! This coconut custard is rich and decadent. Obviously, it does have a coconut flavour (duh) but I found that it just added to the feeling of chowing down on something luxe and a bit naughty.

I was originally going to do the traditional nutmeg sprinkle (which I think would be amazing) but decided to offset the richness of the coconut with some lovely tart seasonal berries instead.

OH. MY. LORDY. WORDY! So good.

Anyways, you know the drill.

Make it. Report back.

Take a photo and tag me in it




(I found this recipe on Coconut Mama's website. It’s a great tart base if you are tiring of the almond meal bases that are the usual grain replacement. Oh, and it’s really easy, so winner!)


½ cup coconut oil

2 Eggs

¼ Teaspoon sea salt

¾ Cup coconut flour

1-3 Tablespoons raw honey or rice malt syrup



Pre-heat oven to 205 degrees Celcius

In a medium bowl beat butter, eggs, honey and salt together with a fork.

Then add coconut flour. Stir until dough holds together.

Gather the dough into a ball, then pat into a 20cm greased tart pan or four individual tart cases.

Prick the dough with a fork.

Bake for 8-10 minutes or until lightly brown. Let cool.




2 Egg yolks at room temperature

2 teaspoons of cornflour or tapioca starch

1 teaspoon of powdered gelatine

1 cup of coconut milk

1 tablespoon of rapdura sugar or your sweetener of choice

1/2 teaspoon vanilla extract



Place coconut milk and vanilla in a saucepan on the stove and heat gently until warm. DO NOT BOIL.

Place the egg yolks, tapioca starch, sugar and gelatine in a small bowl or jug and whisk until well combined.

Pour the warm milk gently into the egg mixture, whisking al the time.

Once fully combined, return milk and egg mix to the saucepan and bring to the boil, whisking the whole time.

Boil for about 30 seconds and then remove from heat and continue to stir as the custard thickens.

Once cool, but still pourable, pour into tart shell(s) and refrigerate until set.

Decorate prior to serving.


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