Custard Coconut Tartlets are the kind of dessert that hits all the right notes—creamy, sweet, slightly nutty, and perfectly portioned into little bites of joy. Imagine buttery tart shells filled with a smooth coconut-infused custard, baked until set, and lightly golden on top. They’re elegant enough for parties, yet simple enough to enjoy as an everyday treat. The balance of velvety custard with the tropical sweetness of coconut makes these tartlets irresistible. Whether you serve them at afternoon tea, during festive gatherings, or as a special weekend dessert, they always bring smiles to the table.
Full Recipe
Ingredients
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1 ½ cups all-purpose flour (180 g)
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½ cup unsalted butter, chilled and cubed (115 g)
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2 tablespoons sugar
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1 egg yolk
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2–3 tablespoons cold water
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2 cups whole milk (480 ml)
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½ cup sugar (100 g)
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3 eggs
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1 teaspoon vanilla extract
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½ cup desiccated coconut (50 g)
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2 tablespoons cornstarch
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A pinch of salt
Cooking Directions
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Prepare the Tart Shells: In a mixing bowl, combine flour and sugar. Add cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Add egg yolk and cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
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Shape the Tart Shells: Roll out the chilled dough on a floured surface and cut circles to fit your tartlet pans. Press gently into the molds, trimming excess dough. Prick the base with a fork and chill again for 15 minutes.
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Blind Bake: Preheat oven to 180°C (350°F). Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights, and bake another 5 minutes until lightly golden.
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Make the Custard Filling: In a saucepan, whisk milk, sugar, cornstarch, and salt over medium heat until it begins to thicken. In a separate bowl, beat eggs and slowly temper with a little hot milk mixture. Return all to the pan, stirring constantly until thick and smooth. Remove from heat, stir in vanilla and desiccated coconut.
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Fill the Tartlets: Spoon the coconut custard into the baked tart shells, smoothing the tops.
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Bake Again: Return the filled tartlets to the oven and bake for 10–12 minutes, or until the custard is just set and lightly golden on top.
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Cool and Serve: Allow to cool completely before removing from the molds. Dust with powdered sugar or garnish with toasted coconut for presentation.
Nutrients (per tartlet, approx.)
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Calories: 210 kcal
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Protein: 5 g
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Fat: 11 g
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Carbohydrates: 22 g
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Fiber: 1 g
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Sugar: 12 g
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Calcium: 60 mg
Why You’ll Love This Recipe
These tartlets are creamy yet light, sweet but not overwhelming, and absolutely gorgeous on a dessert table. You’ll love how the buttery crust complements the silky coconut custard, making every bite melt in your mouth. They’re portion-controlled too, which means you can enjoy a decadent dessert without going overboard. Their make-ahead convenience makes them perfect for hosting, as they can be baked earlier and chilled until serving.
The Origins and Inspiration Behind the Dish
Custard-based desserts have been beloved for centuries across Europe, while coconut brings tropical flair from regions where the ingredient thrives. The idea of combining a French-inspired custard tart with the exotic sweetness of coconut likely stems from colonial-era dessert innovations, where European pastry techniques met tropical ingredients. Today, they feel timeless and universal, reminding us of both the sophistication of custard tarts and the breezy indulgence of coconut sweets.
Ingredient Spotlight
The star ingredient is coconut, which brings both flavor and texture. Desiccated coconut adds chewiness and natural sweetness, while the custard gives creaminess. Eggs provide richness and structure, butter creates the crumbly pastry shell, and milk keeps the custard silky. Vanilla ties everything together with its delicate fragrance.
Storage and Reheating Tips
Custard Coconut Tartlets store best in the refrigerator. Place them in an airtight container, and they’ll last for up to 3 days. If you want to prepare in advance, you can bake the tart shells ahead and store them in an airtight tin for up to a week, then add the custard filling later. These tartlets are best enjoyed chilled, though you can let them sit at room temperature for 10–15 minutes before serving. Freezing is not recommended as the custard can split when thawed.
Common Variations to Try
If you’d like to mix things up, you can play with the filling. Try adding a bit of lemon zest for a bright twist, or fold in shredded toasted coconut for a deeper flavor. You can also drizzle the tartlets with melted chocolate for a richer version, or top them with fresh berries for a pop of color and tartness. For a dairy-free option, substitute coconut milk for whole milk and use plant-based butter in the crust.
Pairing Recommendations
These tartlets pair beautifully with tea or coffee, especially black tea or cappuccino. For a refreshing pairing, serve them with iced tea or coconut water. They also make a lovely finish after a savory meal like grilled chicken, seafood, or Mediterranean salads. At parties, they can be paired with a light sparkling wine or Prosecco, which balances the richness of the custard.
Health Benefits
While these tartlets are indulgent, they also provide nutritional benefits. Coconut contains healthy fats and dietary fiber, eggs bring protein and essential vitamins, and milk adds calcium for bone health. Since they’re baked in small portions, they’re easier to enjoy in moderation without overindulging.
Conclusion
Custard Coconut Tartlets are a wonderful balance of elegance and comfort. With their flaky crusts, creamy coconut filling, and bite-sized portions, they are versatile enough to serve at parties, family gatherings, or even as a weekend treat. Their origins show the beauty of culinary fusion, and their flavors highlight both tradition and creativity. Once you try them, you’ll find they become one of those “go-to” desserts that you’ll make again and again, always impressing anyone lucky enough to get a bite.