Raspberry Coconut Custard Mini Tarts
These mini tarts are dairy & egg-free. Coconut milk makes a rich, decadent custard filling, replacing any need for eggs when thickened with cornstarch. The crust is a simple crumb crust made using whole wheat flour, so it’s very much like a graham cracker crust.
- Prep Time: 25 min
- Cook Time: 20 min + 2 hours refrigeration
- Makes: 24 mini tart servings
All You Need
- 1 ½ cups (375 mL) whole wheat flour
- ¼ cup (50 mL) vegetable oil
- 3 tbsp (45 mL) packed dark brown sugar
- 3 tbsp (45 mL) Billy Bee Honey
- 1 pinch Club House Ground Cinnamon
- 1 pinch Club House Sea Salt Grinder
- 1 can (400 mL) Thai Kitchen Coconut Milk
- 1 vanilla bean or 1 tbsp (15 mL) vanilla paste
- ½ cup (125 mL) granulated sugar
- ¼ cup (50 mL) cornstarch
- 24 or 1 ½ cups (375 mL) fresh raspberries
- Lightly toasted flaked sweetened coconut for garnish
Preheat the oven to 350F (180C). Lightly grease a 24-cup mini muffin tin (or 12-cup tins).
Stir together flour, oil, brown sugar, honey cinnamon and salt until it is a rough, crumbly texture. Press this into the prepared pan and bake for 10 minutes, then cool on a rack while preparing filling.
Spoon the coconut milk into a saucepan and scrape in the seeds of the vanilla bean (or stir in the vanilla bean paste). Stir sugar and cornstarch together in a small dish; whisk into coconut milk, then turn the heat to medium and whisk until the mixture comes to a simmer and thickens, about 6 minutes. Scrape the coconut custard into a bowl and 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 a raspberry. Chill for at least 2 hours in the tin before removing from tin to serve.
Tip! With ½ cup (125 mL) of sweetened flaked coconut stirred into this “custard”, it also makes a great egg-free filling for a 9-inch (23 cm) coconut cream pie.
Tip! Any fresh berries in season can be used to top these mini tarts: raspberries, blueberries, strawberries or blackberries, or a mix. For a tropical kick, use diced, fresh pineapple or mango on top.