Creamy Coconut Custard Tartlets (No Flour)
These delightful Coconut Custard Tartlets are rich, silky, and bursting with tropical coconut flavor. Made without flour, they feature a smooth vanilla custard enriched with white chocolate and butter, nestled in a tender coconut shell. Perfect for afternoon tea, special occasions, or whenever you’re craving an elegant homemade dessert. Every bite melts in your mouth with a delicious balance of creamy sweetness and coconut goodness.
Ingredients
For the Coconut Tart Shells
2 cups (160 g) shredded coconut
2 egg whites
2 tbsp sugar
1 tsp vanilla extract
For the Creamy Custard Filling
1 egg yolk
300 ml milk
40 g sugar
30 g cornstarch
5 g vanilla sugar
80 g white chocolate, chopped
30 g butter
Instructions
1. Prepare the Coconut Shells
Preheat the oven to 170°C (340°F).
In a bowl, combine shredded coconut, egg whites, sugar, and vanilla extract.
Press the mixture firmly into a greased muffin tin, forming small tart shells.
Bake for 12–15 minutes or until lightly golden.
Remove from the oven and allow to cool completely.
2. Make the Custard Filling
In a saucepan, whisk together the egg yolk, sugar, vanilla sugar, and cornstarch.
Gradually add the milk while whisking until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens into a creamy custard.
Remove from the heat and stir in the white chocolate and butter until fully melted and smooth.
Let the custard cool slightly.
3. Assemble the Tartlets
Spoon the warm custard into the cooled coconut shells.
Refrigerate for at least 2 hours, or until fully set.
Garnish with extra shredded coconut, white chocolate shavings, or fresh berries if desired.
Serving Suggestions
Serve chilled with a cup of coffee or tea for a delicate dessert that’s creamy, coconutty, and irresistibly delicious. These no-flour tartlets are light, elegant, and perfect for any dessert table.
