Baked coconut custard tarts
Sweet and satisfying, these little baked coconut custard tarts have the added nutty depth of both shredded and desiccated coconut, plus a dash of lemon zest.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Muffin tin
- Cooling rack
- Sifter
- Oven
- Mixing bowl
- Saucepan
- Whisk
- Stove
- Wooden spoon
- Paring knife
- Cutting board
- Spoon
Ingredients
- 1 1/2 cup (120g) desiccated coconut
- 1 1/2 cup (115g) shredded coconut
- 2/3 cup (150g) caster sugar
- 4 egg whites, beaten lightly
- 3 egg yolks
- 1/2 cup (110g) caster sugar, extra
- 1 tablespoon arrowroot
- 3/4 cup (180ml) milk
- 1/2 cup (125ml) cream
- 1 vanilla bean
- 5 centimetre strip lemon rind
- 1 tablespoon pure icing sugar
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