Thai · Dessert
Thai Coconut Custard Pie
A Thai teahouse classic reimagined as individual tarts: a short, buttery crust cradling a silky coconut milk custard set with egg and palm-style sugar, finished with toasted coconut for crunch and aroma.
$1
25 minsPrep
38 minsCook
143 minsTotal
MediumLevel
Nutrition per serving
468Calories
8.5gProtein
31.6gFat
39.6gCarbs
19.9gSugar
1.7gFiber
532mgSodium
221mgChol
22.3gSat Fat
247mgPotassium
53mgCalcium
3mgIron
0.4mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour, sugar and salt until it resembles coarse crumbs, then bind with iced water into a dough; wrap and chill 20 minutes.
2
Roll the dough and line two 8cm / 3 inch individual tart tins, prick the bases, then blind bake at 190°C for 10 minutes until pale gold.
3
Warm the coconut milk gently; whisk the whole egg, egg yolk and dissolved brown sugar together, then slowly stream in the warm coconut milk, whisking constantly to avoid scrambling.
4
Stir in the vanilla extract and half the toasted desiccated coconut, then strain the custard through a sieve into the two par-baked shells.
5
Scatter the remaining toasted coconut over the tops and bake at 160°C for 25-28 minutes until the custard is just set with a gentle wobble in the centre.
6
Cool on a rack to room temperature, then chill for at least 1 hour before slicing to let the custard fully firm up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0.2 oz6g sugar white
- 0 oz1g salt
- 0.4 oz12g iced water
- 3.2 oz90g coconut milk
- 11 egg, beaten (50g)
- 1 1/81 1/8 egg yolks, beaten (18g)
- 1.1 oz30g palm-style, dissolved brown sugar
- 0.5 oz14g lightly toasted coconut desiccated
- 0 oz1g salt
- 0.1 oz2g vanilla extract
