SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

Pea Shoots with Burrata, Lemon Olive Oil, and Toasted Sesame Seeds from The Cheesemonger’s Seasons

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

  add another ingredient

- or -



Blueberry Coconut Custard Mini Tarts

Print E-mail
Tuesday, 20 March 2012
List of viewable recipes from "Back to Baking" by Anna Olson

Recipe from Back to Baking by Anna Olson (Whitecap Books Ltd., 2011)

ImageMakes 18 mini tarts

Coconut milk makes a richly decadent custard filling, replacing any need for eggs when using cornstarch for thickening.

  • 1 recipe Key Lime Pie crust (see here)
  • 1 tin (398 mL) coconut milk
  • 1 vanilla bean or 1 Tbsp (15 mL) vanilla bean paste
  • 1/2 cup (125 mL) sugar
  • 1/4 cup (60 mL) cornstarch
  • 1 cup (250 mL) fresh blueberries

 

 

Preheat the oven to 350°f (175°c) and lightly grease a 24-cup mini muffin tin.

Prepare the graham crust and press it into the bottom and sides of the muffin cups. Bake for 10 minutes, then cool to room temperature.

Pour the coconut milk into a saucepot and scrape in the seeds of the vanilla bean (or stir in the vanilla bean paste). In a bowl, stir the sugar and cornstarch together and whisk into the coconut milk, then turn the heat to medium and whisk until the mixture comes to a simmer and thickens, about 6 minutes. Scrape the custard into a bowl, cover the surface of the custard with plastic wrap, and allow to cool to room temperature.

Once cooled, spoon the coconut filling into the mini tart shells and top each with 3 blueberries. Chill for at least 2 hours in the tin before popping them out to serve.

The tarts will keep in the refrigerator for up to 3 days.

Note from Anna's kitchen

You can make the coconut filling up to a day ahead of time and chill it before filling your tart shells. But before using the filling, it's best to purée it in a food processor or use an immersion blender to make it smooth.

PermaLink

Last Updated ( Wednesday, 21 March 2012 )
 
< Prev   Next >
Home
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.