Toasted-Coconut Custard Tart

Name: Toasted-Coconut Custard Tart
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 15
Cuisine: Global
Ingredients: 184 grams cups finely shredded fresh coconut; 2 larges egg yolks; 473 milliliters all-purpose flour; 3 Tbsps all-purpose flour; 59 milliliters ice water; 15 servings Kiwi, Banana and Passion Fruit Salad and vanilla ice cream, for serving; 355 milliliters light brown sugar; 296 milliliters milk; 1 teaspoon salt; 2 sticks cold unsalted butter, cut into 1/4-inch cubes; 1 vanilla bean, halved lengthwise, seeds scraped and bean reserved for another use; 15 servings Freshly ground white pepper

This recipe makes 15 servings with 357 calories, 5g of protein, and 15g of fat each. If $1.44 per serving falls in your budget, Toasted-Coconut Custard Tart might be an awesome vegetarian recipe to try. Head to the store and pick up milk, salt, vanilla bean, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 30 minutes.

Instructions

In a large bowl, whisk the flour with the salt. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal.

Ingredients you will need

Butter

All Purpose Flour

Salt

Equipment you will use

Pastry Cutter

Whisk

Bowl

Sprinkle with the ice water and stir lightly to form a dough. Wrap the dough in plastic and refrigerate for about 1 hour, until thoroughly chilled.

Ingredients you will need

Water

Dough

Wrap

In a medium saucepan, whisk the egg yolks with the flour and vanilla seeds until smooth. Gradually whisk in the milk. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Scrape the custard into a medium bowl. Press a piece of plastic wrap directly onto the surface of the custard and let cool.

Ingredients you will need

Egg Yolk

Custard

Vanilla

All Purpose Flour

Seeds

Milk

Wrap

Equipment you will use

Plastic Wrap

Whisk

Sauce Pan

Bowl

Transfer the dough to a lightly floured work surface and roll it out to a 15-inch round, about 1/8 inch thick.

Ingredients you will need

Dough

Roll

Transfer the dough to a 12-inch fluted tart pan with a removable bottom, gently pressing it into the bottom and up the sides.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Cut off any excess dough. Freeze the tart shell for about 20 minutes, until firm.

Ingredients you will need

Dough

Preheat the oven to 35

Equipment you will use

Oven

Line the tart shell with foil and fill it with dried beans or pie weights.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Bake the tart shell for about 20 minutes, until golden.

Equipment you will use

Oven

Remove the foil and beans and bake for about 20 minutes longer, until the shell is golden brown and crisp.

Ingredients you will need

Beans

Equipment you will use

Oven

Aluminum Foil

Transfer the tart shell to a rack and let cool completely.

Spread the custard in the tart shell in an even layer. In a large skillet, toss the shredded coconut with the brown sugar over moderately high heat, stirring, until the coconut becomes translucent, about 1 minute.

Ingredients you will need

Shredded Coconut