Coconut Custard Tart | Gluten Free | Dairy Free

This is a variation of an African milk tart; one of my favorite desserts!  With a delicate shortbread style crust and the velvety texture of the custard no one will ever notice that it’s both gluten and dairy free.  There is no sacrifice of flavor here!

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Coconut Milk Tart
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Course Dessert
Servings
Slices
Ingredients
Tart Crust
Custard
Course Dessert
Servings
Slices
Ingredients
Tart Crust
Custard
Coconut Milk Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
Tart Crust
  1. Preheat oven to 350 fahrenheit. Blend all tart crust ingredients in a food processor until crumbly.
  2. Press into a pie plate and blind bake for 15 to 20 minutes, or until edges are golden.
Custard
  1. Heat coconut milk on low until just warmed.
  2. Beat egg with sugar and corn starch. Add in 1/4 cup of the warmed coconut milk.
  3. Turn pot of coconut milk up to medium and while stirring continuously slowly pour in egg mixture. Continue to stir while heating until mixture is thick and smooth.
  4. Remove from heat and add in vanilla. Pour into prepared tart shell, dust with cinnamon and refrigerate until set.
Recipe Notes

Variations

Banana Cream Pie:  We often slice a ripe banana over the crust before pouring the custard in.  If you like banana cream pie, you'll love this variation.

For the chocolate lover: dust the top with a teaspoon of cocoa powder mixed with a teaspoon of icing sugar...yum!

Berry Cups: Forgo the crust and place fresh mixed berries into a parfait glass then top with the custard.  Dust with ginger powder for a little spice.

Have any other variations?  Let me know!  Send in pics!  I love to hear from you 🙂

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