Recipe: Coconut Custard Tart {gluten-free, dairy-free)

by Michelle on October 7, 2012 · 13 comments

in Meal

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.

Ingredients:

  • 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

How to:

  1. Prepare and bake your tart shell.
  2. 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.
  3. While the milk is heating, soak the two gelatin sheets in water in a separate bowl or cup.
  4. 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.
  5. 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.
  6. Add the soaked gelatin sheets (make sure to discard the soaking water) into the custard mixture and whisk it until the gelatin dissolves.
  7. 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.
  8. Enjoy!

Michelle

Health Food Lover is Michelle Robson-Garth. A student-naturopath-in-training, writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 13 comments… read them below or add one }

Bek @ Crave October 8, 2012 at 10:18 pm

That looks like New York Baked Cheesecake mmm!

Reply

Michelle October 9, 2012 at 6:01 am

Oh really? That does sound pretty good! I have a feeling this tart shell will be excellent for a cheesecake base!

Reply

skylor @sproutlifestyle October 9, 2012 at 4:31 am

This is great – I just made a pumpkin pie “tart” that had awesome crust but the filling was blah. This sounds delicious and like a great way to make up for my previous less than par dessert!

Reply

Michelle October 9, 2012 at 6:11 am

Nothing worse than an a “blah” pumpkin pie filling. I hope this recipe makes up for it :)! And just so you know, I have my own pumpkin pie recipe that a reader recently told me was “awesome”, just incase you want a different recipe to try out – http://healthfoodlover.com/hfl/2010/06/pumpkin-coconut-pie/ (However, I’m actually planning to make an even better pumpin pie recipe than this one, some time in the future).

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Skylor (@SproutLifestyle) October 9, 2012 at 8:04 am

oh great! this is what I am looking for! Michelle you are killing it :) Thanks.

Reply

Michelle October 9, 2012 at 8:36 am

Aww thanks Skylor:)!

Reply

Janet October 15, 2012 at 9:02 am

Michelle
This looks delish!!! I am looking foward to making very soon.
I just have one question…for the gelatin, would one envelope of gelatin equal two sheets? and the coconut milk..is that one 16oz can?
Sorry to ask, but I have not seen sheets of gelatin and I am not familiar with metric measurments.

Reply

Michelle October 15, 2012 at 11:25 am

Hi Janet,
Ohh awesome, thank you!
According to google 470ml is about 15.82 fluid ounces, so I think a 16oz can of coconut milk would be fine!
I’ll have to double check for you about the gelatin sheets, but I’ll let you know as soon as I find out. I should probably start converting all my recipes so they have imperial measurements.

Reply

Janet October 16, 2012 at 1:31 pm

Thank you Michelle…I am just anxious to make this..!! ;))
I will experiment myself..maybe I can come up with something too!! :)

Reply

Michelle October 17, 2012 at 12:38 pm

Hi Janet,
I’m back! Okay so I looked at the gelatine sheets and each sheet weighs ~1.6 grams and I used two sheets so a total of 3.2 grams…however, I’m not sure if that does convert well to the same amount in a powdered gelatin. You might find this article helpful? http://aww.ninemsn.com.au/article.aspx?id=786754

Reply

iGOZEN October 19, 2012 at 6:00 am

Two amazing words, coconut and custard. This recipe looks amazing.

Reply

Kelly Coats November 10, 2012 at 2:13 am

But not gelatin free. This recipe incorporates no gluten for the ones who cannot tolerate this, it also does not have dairy or nuts, these things have a tendency to cause some allergies, some more severe than others. The one thing that I see that could use a change would be in the use of gelatin. Gelatin is made from pig and there are people out there who, due to their religion, do not eat it. Maybe replace gelatin with pectin or something?

Reply

Michelle November 10, 2012 at 9:53 am

Sure if you wanted to make this gelatin-free, you could use a natural thickener such as arrowroot, organic corn-starch, kuzu or agar.

Reply

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