Recipe: Coconut Custard Tart
Makes: 1 coconut custard tart
Nb: This recipe fits in a tart shell that is 24 cm in diameter and 3.5 cm high.
- 1 baked coconut almond tart shell (or tart shell of your choosing)
- ~470 ml coconut milk
- 1.5 tbsp honey (or your favourite natural sweetener)
- 2 tsp. vanilla extract
- 2 sheets gelatin
- 5 egg yolks (you can keep the egg whites for other culinary creations)
- ice, to chill the custard later
- Prepare and bake your tart shell.
- Make the custard: heat the coconut milk on medium heat in a double boiler (i.e. heat the coconut milk in a large glass bowl over a smaller saucepan of a few inches of water). Add the honey and vanilla extract. Adjust sweetness to your liking.
- While the milk is heating, soak the two gelatin sheets in water in a separate bowl or cup.
- Separate the eggs and put in the egg yolks in a jug (discard the egg whites, or keep them for another cooking project- they can be frozen in a ziplock bag). Whisk the egg yolks until they are thick and creamy.
- Now to the beaten egg yolks, while whisking, add a tablespoon at a time of the milk mixture until it is all mixed in. Then pour this custard mixture back into your double boiler. Turn the heat down to as low as your stove top will go. Whisk the custard mixture until it thickens a bit and can coat the back of a spoon. Rinse out and clean the jug, then pour the custard through a strainer into the jug to discard any lumps or protein that had cooked in the custard.
- Add the soaked gelatin sheets (make sure to discard the soaking water) into the custard mixture and whisk it until the gelatin dissolves.
- Put the jug into an empty sink surrounded by ice to chill the custard completely. Then pour the custard into the tart shell and leave the coconut custard tart set in the fridge for about 5 hours. When set, sprinkle the coconut custard tart with a bit of cinnamon.