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 Tarts, Gluten Free||
- 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
- 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
- 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.
- 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.
- 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.
- 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.