Portuguese Custard Tarts Recipe

Ingredients :

Preparation & cook time : 45 minutes (plus cooling)

Makes 12

• 1½ cups (120g) desiccated coconut

• 1½ cups (115g) shredded coconut

• ²/₃ cup (150g) caster sugar

• 4 egg whites, beaten lightly

• 3 egg yolks

• ½ cup (110g) caster sugar, extra

• 1 tablespoon arrowroot

• ¾ cup (180ml) milk

• ½ cup (125ml) cream

• 1 vanilla bean

• 5cm strip lemon rind

• 1 tablespoon pure icing sugar

Method :

1. Preheat oven to 180°C/160°C fan-forced. Grease 12-hole (¹/₃-cup/80ml) muffin pan.

2. Combine coconuts and caster sugar in large bowl; stir in egg whites. Press mixture over base and side of pan holes to make cases.

3. Whisk egg yolks, extra sugar and arrowroot together in medium saucepan; gradually whisk in milk and cream to make custard.

4. Split vanilla bean in half lengthways; scrape seeds into custard, discard pod. Add lemon rind to custard; stir over medium heat until mixture boils and thickens slightly. Remove from heat immediately; discard rind.

5. Spoon warm custard into pastry cases; bake about 15 minutes or until set and browned lightly. Stand tarts in pan 10 minutes before turning, top-side up, onto wire rack to cool. Serve tarts dusted with sifted icing sugar.

Baking Tips Storage : Tarts can be stored in an airtight container in the refrigerator for up to two days.

Food Facts & Glossary of Baking Ingredients arrowroot is a starch made from the rhizome of a Central American plant; used mostly as a thickener. desiccated coconut is concentrated, dried, unsweetened and finely shredded coconut flesh. shredded coconut is unsweetened thin strips of dried coconut. caster sugar is superfine or finely granulated table sugar. cream : we use pouring cream also known as pure cream. vanilla bean is dried, long, thin pod from a tropical golden orchid; the tiny black seeds impart a luscious vanilla flavor. pure icing sugar is also known as confectioners' sugar or powdered sugar; has no added corn flour.

√  gluten-free    √  wheat-free    √  yeast-free