I am visiting a great aunt who is in a care home. She loves freshly baked tarts.
She is requesting pineapple, kiwi and grapes…. Quite a combination and something I would not have probably put together. But always far more thoughtful to take a gift that she actually wants as opposed to something I think she may like. I try to please….
Coconut is also a favorite of hers. So I am making a tart of coconut custard in a coconut pastry shell topped with her selection of fruits.
The result is delicious and she is delighted. As I share a slice with her over a cup of tea I decide that the coconut combination and crust is just heavenly and I must make it again…
Coconut Custard Tart
You will need :
I use a deep 12 inch tart dish
Heat the oven to 175 C
For the Sweet Pastry:
100 g Butter or Margarine
5g Baking Powder
100g Caster Sugar
70 g coconut milk
50 g desiccated coconut
Few drops Vanilla Extract
Sieve flour and baking powder. Rub in butter until mixture is like fine breadcrumbs.
Add vanilla extract and desiccated coconut and mix in well.
Dissolve the sugar into the coconut mik. Make well in the middle of the dry ingredients and bring together. Place in cling film in fridge for at least half an hour.
Grease the tart dish and dust it lightly with flour. Roll out pastry and line the bottom of the dish. Dock the pastry with a fork and place in fridge again for at least 15 minutes.
Bake the pastry case blind for 15 minutes until it forms a crust. Be careful not to overdo it. For a quick way to bake blind without the hassle, look up my posting on baking blind
For the custard topping:
1 large can of 410 g Evaporated Milk
400 g coconut milk
200 g caster sugar
50 g desiccated coconut
3 drops good vanilla extract
Separately, 100 g cornflour mixed in 150 g water
And of course the fruit that was requested, fresh pineapple, kiwi and grapes!
Gently heat the first five ingredients and bring to a gentle boil stirring with a wooden spoon. Add the cornflour mix and stir while bringing to a gentle boil. Remove from heat immediately and carry on stirring. Pour over the cooled down coconut crust.
Decorate with your chosen fruit before the custard cools down completely so that they will set in the tart. Place in fridge. To serve you can either dust lightly with icing sugar or glaze with two spoons of heated up apricot jam mixed with four spoons of water. Brush onto the fruit.
I think that this tart will be delicious with a canned pineapple topping….