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4.78 from 9 votes
The whole coconut custard tart on a big serving platter with one slice cut the other slice removed and served on a small plate with whipped cream.
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Coconut Custard Tart
Prep Time
35 mins
Cook Time
1 hr 30 mins
 

Enjoy this decadent creamy coconut custard tart with shortbread-like crust. It's the perfect show-stopper for any occasion and super easy to make. 

Servings: 8 slices
Author: Gemma Stafford
Ingredients
  • 1 recipe Pâte Sucrée
  • 1 cup (4 oz/115 g) sweetened shredded coconut
  • 2 large eggs , at room temperature
  • ⅔ cup (5 oz/142 g) granulated sugar
  • 1 cup (8 fl oz/240 ml) whole milk
  • ⅓ cup (2½ fl oz/75 g) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
Instructions
Pre-bake the Crust

  1. Preheat the oven to 350°F (180°C).

  2. On a floured surface, roll out the Pate sucreé in a circle ¼-inch (6mm) thick and line a 9 ½-inch (24 cm) fluted tart pan with a removable bottom with it. Trim away any excess and set the scraps aside.

  3. Lightly butter a piece of aluminum foil large enough to cover the bottom and sides of the crust and place the foil, buttered side down, onto the crust.
  4. Fill with pie weights (or dried beans or sugar) and bake for 30 minutes. Carefully remove the foil and weights and continue baking until the bottom of the crust looks dry (5-10 more minutes). Set aside.
Make the Filling
  1. Lower the oven to 325°F (165°C) and place the shredded coconut on a parchment lined baking sheet.
  2. Bake, stirring frequently to prevent burning, for 5-10 minutes, until the flakes are light golden brown. Set aside and raise the oven temperature back to 350°F (180°C).

  3. In a medium bowl, whisk the eggs and sugar until blended. Then stir in the milk, cream, vanilla extract, salt and nutmeg. Finally fold in the toasted coconut flakes.

  4. Before adding the filling to the crust, check for cracks. If there are any, smear a bit of the reserved crust scraps into the cracks to seal them.

  5. Pour the filling into the crust, place on a baking sheet and bake for 40-50 minutes, until a knife inserted into the center comes out clean. Cover the pastry with foil if it starts to get too brown.

  6. Let cool at room temperature for 1 hour, then transfer to the refrigerator to let set and fully chill, about 4 hours, before serving.

  7. Serve with a big dollop of whipped cream! Cover and store leftovers in the fridge for up to 3 days.