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Creamy Coconut Custard Tarts with a Buttery Homemade Crust
These Creamy Coconut Custard Tarts combine a buttery homemade crust with a rich coconut custard filling made from condensed milk and ready-made custard. Perfect for family gatherings, tea time treats and make-ahead desserts.
Why You Will Love and Enjoy These Creamy Coconut Custard Tarts
- The filling is rich, creamy and loaded with coconut flavour.
- The pastry comes together with simple pantry ingredients.
- They’re just as enjoyable chilled as they are freshly cooled.
Buttery Pastry Filled with Coconut Custard Goodness
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Creamy Coconut Custard Tarts
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 medium tarts, approximately 16 slices total 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Creamy Coconut Custard Tarts are wonderfully simple to make and deliver a rich coconut flavour with a smooth, creamy centre. They’re lovely served at room temperature, but if you’re anything like me, you’ll enjoy them even more straight from the fridge.
Ingredients
Tart Base
- 125 g – 1/2 cup butter or margarine, softened
- 50 g – 1/4 cup sugar
- 1 large egg
- 5 ml – 1 tsp vanilla essence
- 5 ml – 1 tsp baking powder
- 500 ml – 2 cups Self-Raising flour, plus extra if needed
Filling
- 1 x 397 g tin condensed milk
- 200 g desiccated coconut
- 500 ml ready-made custard (such as Ultramel Custard)
- 12.5 ml – 1 tbsp maizena (cornstarch)
Optional Decorations
- Glacé cherries
- Flaked almonds
- Sprinkles
Instructions
Tart Base
- Preheat your oven to 340⁰F (170⁰C).
- Grease two 20 cm pie dishes or tart dishes.
- In a mixing bowl, cream together 125 g softened butter or margarine and 1/4 cup sugar until light and combined.
- Beat in 1 large egg and 1 tsp vanilla essence.
- Add 1 tsp baking powder and gradually mix in 2 cups Self-Raising flour until a soft, workable dough forms. If the dough feels very sticky, add a little extra flour, 1 Tbsp at a time.
- Divide the dough between the two prepared dishes and press it evenly over the base and slightly up the sides. Prick the bases lightly with a fork.
Filling
- In a large bowl, combine: 1 x 397 g tin condensed milk; 200 g desiccated coconut; 500 ml ready-made custard; 1 Tbsp maizena (cornstarch)
- Stir until everything is evenly combined and no lumps of maizena remain.
Assemble and Bake
- Divide the filling evenly between the two prepared tart shells.
- Decorate with glacé cherries, flaked almonds, or sprinkles, if using.
- Bake at 340⁰F (170⁰C) for 15 to 20 minutes, or until the pastry edges are lightly golden and the filling is just set in the centre.
- Remove from the oven and allow the tarts to cool completely before slicing.
- For an even firmer texture, chill for 1 to 2 hours before serving.
Notes
Created, prepared, tried, and tested by Irene
Nutrition
- Serving Size: 1 slice
- Calories: 7630
- Sugar: 14 g
- Sodium: 9213.8 mg
- Fat: 13.6 g
- Saturated Fat: 10.1 g
- Trans Fat: 0 g
- Carbohydrates: 1972.2 g
- Fiber: 2 g
- Protein: 3.9 g
- Cholesterol: 29.5 mg
Additional Information
- For this recipe, you do not need to pre-bake the base because the filling bakes quickly, and the crust cooks through during baking
- The filling should be mixed until the maizena is fully dissolved. If not, small white lumps can remain in the baked tart.
- Pressing the dough directly into the dishes is simpler and quicker than rolling it out, making this recipe beginner-friendly.
- Can I use sweetened shredded coconut instead of desiccated coconut? Yes, but the filling will be noticeably sweeter and slightly chewier.
- Can I make one large tart instead of two? Absolutely. Use a large tart tin and extend the baking time by approximately 5 to 10 minutes.
- Do I need to chill the tarts? No, but chilling gives a firmer texture and enhances the flavour.
Storage
- Refrigerator: Store covered in the refrigerator for up to 5 days.
- Room Temperature: Because of the custard filling, these tarts should not be left at room temperature for more than 2 hours.
- Can This Be Frozen? Yes. Allow the tarts to cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture may soften slightly after freezing, but it will still taste delicious.
Substitute Suggestions
- Butter: Use margarine if preferred.
- Self-Raising flour: Use plain flour plus 2 tsp baking powder.
- Ready-made custard: Use homemade vanilla custard that has cooled completely.
- Maizena: Substitute with cornstarch or arrowroot powder.
- Desiccated coconut: Finely shredded unsweetened coconut works well.
- Vanilla essence: Vanilla extract can be used instead.
A Rich Coconut Custard in Every Slice
Creamy Coconut Custard Tarts are a wonderful choice for anyone who enjoys rich coconut flavour and a smooth, creamy filling. The buttery homemade crust balances the sweetness perfectly, while the simple preparation makes this dessert approachable for both new and experienced bakers. Served chilled or at room temperature, each slice delivers a satisfying combination of texture and flavour that makes it easy to reach for another piece.
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