Chinese · Dessert
Coconut Custard Tart
A Cantonese-style egg tart reimagined with coconut milk folded into the custard, set inside a short, buttery pastry shell and finished with a scattering of toasted coconut. The result is a richer, more fragrant cousin of the classic dan tat, silky in the centre with a crisp, pale base.
$1
25 minsPrep
28 minsCook
83 minsTotal
MediumLevel
Nutrition per serving
326Calories
6.7gProtein
19.4gFat
32.3gCarbs
14gSugar
1.3gFiber
114mgSodium
140mgChol
13gSat Fat
150mgPotassium
48mgCalcium
1.9mgIron
0.3mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Hong Kong Style Milk Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs.
2
Bind with beaten egg yolk and iced water, gather into a disc, wrap and chill for 20 minutes.
3
Roll the pastry thin and line two 8cm tart tins, pressing into the corners and trimming the edges; prick the bases and chill a further 10 minutes.
4
Blind bake the pastry shells at 180°C for 10 minutes until pale gold, then cool slightly on a wire rack.
5
Whisk the egg, coconut milk, evaporated milk and sugar together until the sugar dissolves, then strain through a sieve for a smooth custard.
6
Pour the custard into the warm tart shells, filling almost to the top.
7
Bake at 160°C for 15-18 minutes until the custard is just set with a gentle wobble in the centre.
8
Cool to room temperature, then scatter toasted desiccated coconut over the tops before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed
- 8g8g Sugar White
- 8g8g Egg Yolk, beaten, for binding pastry
- 8g8g Water, iced
- 38g38g Egg, lightly beaten
- 35g35g Coconut Milk
- 18g18g Evaporated Milk
- 16g16g Sugar White
- 8g8g Coconut Desiccated, toasted, for garnish, 1
