Coconut Custard Meringue Tarts, Gluten Free

Coconut Custard Meringue Tart, gluten free.

A coconut custard meringue tart is a nice change from lemon meringue (don’t tell my mother-in-law I said that).  I love coconut custard and pairing it with a coconut almond crust seemed like a good match for this tasty little tart.

I piled the meringue on top with some custard showing to give you an idea of what it all looks like. If I were preparing this for company I might make the meringue a little less tall and cover the entire filling to the crust edges so when I pop them into the oven to brown, the custard would be fully protected. It would also brown more evenly all the way around if it were not a huge Swiss mountain.

For those of you who are not big fans of meringue, pile on whipped cream or non-dairy whipped topping with berries, or just more coconut. Or chocolate curls will do. Nicely.  I added meringue to riff the lemon version and because there were some egg whites needing to be used up.

These little non-dairy tarts are dressy enough to make a great holiday or fancy schmancy dinner dessert.

Meantime I’m sure I will find a hidden post-it note somewhere that will explain why I purchased a truckload of coconut flakes a while ago for some long forgotten reason. In any case, it’s taking up more real estate than my usual excess chocolate supply and for that reason alone it needs a purpose, or two or three – like these coconut tarts and other goodies you might see coming up (or coconut eclairs).

Got coconut fans in your crowd? Stay tuned.

Coconut Custard Meringue Tart, gluten free.

Coconut Custard Meringue Tarts, Gluten Free
Coconut Almond Crust
  • 260 grams Canteen blend flour (2 cups)
  • 120 grams almond flour (1 cup)
  • 60 grams unsweetened flaked coconut (1/2 cup)
  • 50 grams granulated sugar (1/4 cup)
  • ½ teaspoon kosher salt
  • 170 grams shortening (Spectrum solid vegetable) (14 tablespoons)
  • 30 grams coconut oil (Spectrum extra virgin solid( (2 tablespoons)
  • 2 extra-large eggs
Coconut Custard Filling
  • 720 grams full fat canned coconut milk (3 cups)
  • 50 grams granulated sugar (4 tablespoons)
  • 30 grams corn starch (4 tablespoons)
  • 1½ teaspoons vanilla extract
  • 75 grams egg yolk (3 extra-large eggs)
  • 3 extra-large egg whites
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • 50 grams granulated sugar (1/4 cup)
  • 1 teaspoon vanilla extract
  1. In the bowl of a food processor pulse together flour, almond flour and flake coconut until the mixture is finely ground. Add sugar and salt and pulse again. Add shortening and coconut oil and pulse until mixture looks like coarse crumbs. Add eggs and pulse until mixture turns into a ragged dough ball. Turn mixture onto plastic wrap and remove blade (carefully). Knead dough lightly until it comes together. Divide dough into 8 even portions. Place dough in each 4 inch tart pan with removable bottoms (preferred). Use fingers to press dough flat on the bottom and up the sides to the top. Freeze tart dough in pans for 30 minutes.
  2. While dough is chilling in the freezer, preheat oven to 350. Place tart pans on two baking sheets and blind bake tart shells for 20-25 minutes or until they are golden brown and fully baked. Cool completely on a rack before filling.
  3. Whisk yolks until smooth. Add cornstarch and half the coconut milk to yolks, whisking to combine. Let mixture sit for two minutes. Whisk again and strain mixture into a medium saucepan so that any solid bits are left behind. Add remaining milk and sugar to saucepan. Cook over medium heat, stirring constantly until pudding thickens and begins to simmer. Remove from heat immediately and add vanilla. Place in a covered container and chill. Once tart shells are baked and cooled, fill each with custard. Chill in refrigerator while preparing meringue.
  4. In a large bowl whip egg whites with cream of tartar and salt. When whites are beginning to form soft peaks begin adding sugar slowly until it is fully whipped in. When the meringue is shiny, smooth and holds peaks add vanilla. Pipe or spoon onto cold tarts. Brown meringue using either a torch or the broiler, a few at a time. It should take just a minute or two for a good strong broiler so keep a close watch. Don't place them near the broiler - keep them far enough away to just brown the meringue but not melt the tart.

Coconut Custard Meringue Tart, gluten free.


  1. I have loved reading your blog! And I have been trying as many of your recipes as I can! Do you think I could make this in a large tart pan? Or do you think it would only work well in the small tartlet pans? Thanks!

    • GlutenFreeCanteen says:

      Thank you, Jane. Glad you enjoy the Canteen. I like the small tart pans for this one and haven’t tested it in a larger tart pan. If anything – I might make them even smaller, 3 inch instead of 4 (smaller, and more servings). You can certainly experiment with a large tart pan. The crust is probably best pressed into the pan rather than rolled (coconut and almond make the crust a little more crumbly).

  2. Looks so yummy …coconut cake/cupcakes please

    • GlutenFreeCanteen says:

      check the index under cakes – should be snowflake cupcakes which are coconut and coconut cake somewhere in there.

  3. Hi Lisa, I want to use one of your chocolate cupcake recipe to bake a batch for my 1st graders birthday to take to his school…can you suggest one particular recipe…I see too many of them….(thanks for all the wonderful recipes..)

    • GlutenFreeCanteen says:

      Best thing to do is to pick one that fits what you need, because they’re all just slightly different.

  4. Thanks so much!

  5. I love your blog, thank you so much for sharing your recipes with us.

    I couldn’t find an email address, I apologize for leaving this in the comments. A friend of mine is having an online auction in May to raise money for the Montreal Walk to end Women’s Cancers. She is an amazing person and always makes sure there are gluten-free dishes and dessert at her Passover table. Would you be willing to donate a copy of your cookbook for her fundraiser? Her website is

  6. These look delicious. I love coconut and almonds, so i can’t wait to try them. How perfect would these be for Easter?

  7. wow…this looks to die for! I want to dive into that coconut custard filling.

  8. Thanks for the responses Lisa…I found the coconut cake…your recipes rock!

  9. Wow your tarts look absolutely amazing, can’t believe they’re gluten free as well!