Vietnamese · Dessert
Vietnamese Coconut Custard Tart
A Vietnamese take on the classic egg tart, this coconut custard tart pairs a crisp, buttery shortcrust shell with a silky coconut milk and egg custard baked to a gentle wobble. Finished with toasted desiccated coconut, it leans fragrant and tropical rather than purely eggy.
$1
25 minsPrep
30 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
413Calories
7.4gProtein
26.5gFat
37.5gCarbs
15gSugar
1.4gFiber
322mgSodium
153mgChol
18.7gSat Fat
184mgPotassium
31mgCalcium
2.5mgIron
0.3mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs, then bind with iced water into a dough.
2
Shape the dough into a disc, wrap and chill for 20 minutes to relax the gluten before rolling.
3
Roll the dough thin and line 2 x 8cm individual tart tins, pressing into the corners and trimming excess; prick the bases with a fork.
4
Chill the lined tins for 10 minutes, then blind bake at 190°C for 10 minutes until the pastry is pale gold; cool slightly on a wire rack.
5
Whisk together coconut milk, whole egg, egg yolk, sugar, coconut cream and vanilla extract until smooth, then strain through a sieve to remove any lumps.
6
Pour the custard into the warm tart shells, filling almost to the brim.
7
Bake at 160°C for 18-20 minutes until the custard is just set with a slight wobble in the centre.
8
Cool the tarts completely on a wire rack, then scatter with toasted desiccated coconut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0.2 oz6g sugar white
- 0 oz1g salt
- 0.4 oz10g iced water
- 1.9 oz55g coconut milk
- 7/87/8 eggs, beaten (40g)
- 1/21/2 egg yolks, beaten (9g)
- 0.7 oz20g sugar white
- 0.5 oz15g coconut cream
- 0.1 oz3g vanilla extract
- 0.3 oz8g toasted coconut desiccated
