Recipes

Coconut Custard Tarts

Ingredients:

1½ cups desiccated coconut

1½ cups shredded coconut

2/3 cup caster sugar

4 egg whites, beaten lightly

3 egg yolks

½ cup caster sugar, extra

1 tablespoon arrowroot

¾ cup milk

½ cup cream

1 vanilla bean

5cm strip lemon rind

1 tablespoon pure icing sugar

Cooks Tools:

Measuring cups/spoons

Muffin pan

Large bowl

Wooden spoon

Whisk

Medium saucepan

Knife

Spoon

Wire rack

Baking paper

Step 1: Preheat oven to 180°C/160°C fan-forced. Put baking paper on holed 1/3 cup muffin pan.

Step 2: Combine coconuts and sugar in large bowl; stir in egg whites. Press mixture over base and side of pan holes to make tart cases.

Step 3: Whisk egg yolks, extra sugar and arrowroot together in medium saucepan; gradually whisk in milk and cream to make custard.

Step 4: Split vanilla bean in half lengthways; scrape seeds into custard, discard pod. Add rind to custard; stir over medium heat until mixture boils and thickens slightly. Remove from heat immediately; discard rind.

Step 5: Spoon warm custard into pastry cases; bake about 15 minutes or until set and browned lightly. Stand tarts in pan 10 minutes. Transfer to wire rack to cool. Dust tarts with sifted icing sugar to serve.