Custard Tarts With Sweet Lemon Coconut

20 minutes

10 minutes

12 custard tarts

PORTIONS

Ingredients

Custard Tart Filling (sugar free)

  • 4 Tbsps custard powder (make sure it is made of maize for a gluten-free option) (may be substituted for maize cornflour plus a teaspoon of vanilla essence & a little yellow food colouring) 
  • 1½ Tbsps honey 
  • 2 cups milk 50gm butter 
  • 1 egg, beaten 
  • 50gm coconut chips, shredded or desiccated coconut 
  • ½ lemon

Custard tart cases

  • 2 packs of Corn Star (for wheat-free, gluten-free option) or 
  • 2 packs of Go No Gluten Wraps Large (for wheat-free, gluten-free option using round-shaped cookie cutters for pie casings) or 
  • 2 packs of Go Low Carb Wraps (use round-shaped cookie cutters for pie casings)

Extras

  • round-shaped cookie cutters 
  • 12 x patty pan tin 
  • oil spray

Method

Inspired by our Kiwi-favourite custard squares, these won’t disappoint: Sweet lemony coconut rests atop a bounty of rich custard in delicate tarts.

The custard tart casings can be made ahead of time and stored in airtight container for up to a week. The coconut curls should also be made ahead of time although the curls taste good without being sweetened if you don’t have time! The custard may be made a day or so before serving. Assemble just before eating to avoid the casings going soft.

Lemon & Honey Coconut Curls or Cake Topping

Squeeze ½ lemon and mix with 4-5 teaspoons of honey in the same way you would make salad dressing i.e.: with a small whisk or shaken until combined in a container with a lid.

Soak coconut curls or shredded coconut in mixture overnight.

Heat oven to its lowest setting (60-90C).

Put lemon, honey and coconut mixture into a sieve and leave to drip over a container for as long as possible so the mixture contains minimal liquid.

Layer the mixture onto a baking tray and separate the pieces as much as possible.

Cook for several hours in the oven until there is no moisture in the curls and you are left with lovely, sticky, lemony coconut. Cool and refrigerate in airtight container in fridge for up to 2 weeks.

Custard Tart Filling (sugar free)

In a saucepan, mix custard powder (or maize cornflour, vanilla essence & food colouring), honey and a small amount of milk together in a bowl to make a smooth paste.

Stir in the remaining milk, the butter & beaten egg and heat on a medium heat, stirring all the time. If it gets lumpy, take it off the heat and beat out the lumps with a whisk before returning to the heat.

Cook until the mixture is very thick & leave until cold. To stop a skin forming; put Gladwrap over the custard’s surface (although if you’re like me you’ll want to eat the skin yourself!).

When ready to serve the tarts, put the custard in a cake mixer to loosen it and make it smooth & glossy. Alternately you can hand beat it with a metal mixing spoon although you’ll need good muscles for this option!

Custard tart cases

Pre heat oven to 200 C.

Brush Corn Stars with a little water and heat each one in your sandwich press until soft and floppy (about 7 secs). If using Go No Gluten Wraps or Go Low Carb Wraps, use a round-shaped cookie cutter to press out your cases. Go No Gluten Wraps should also be heated first in the sandwich press to make soft & bendy.

While still hot from the sandwich press, gently push each Corn Star or Go No Gluten wrap into a patty pan tin. The gluten-free casings will harden as they cool. If your pie casings are made of Go Low Carb Wraps; don’t worry about heating them first as they will be soft enough to press in. For extra-stiff casings and for the Go Low Carb Wraps’ casings, heat in the oven for around 10 mins, keeping a close eye on them so they don’t burn.

When ready to serve the tarts, place a heaped teaspoon of custard-tart filling into each casing taking care not to overfill.

Top with coconut mixture – as liberally or sparsely as you like depending on your desire for extra sweetening.

Eat with a nice hot cup of tea.