Portuguese Coconut Custard Tarts

Name: Portuguese Coconut Custard Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 pastries
Ingredients: Nonstick vegetable spray oil; 2 tablespoons cornstarch; 1 cup milk; 1 cup sweetened shredded coconut; 3 large eggs; 1 cup granulated sugar; 2 tablespoons (1 oz) melted unsalted butter; 1/4 teaspoon lemon extract; pinch of salt

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4.8

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
10 pastries
Calories
181 kcal
Course
Dessert

Portuguese Coconut Custard Tarts

Iris Warren

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These Portuguese coconut custard tarts are little pastries that look like cupcakes. They're a classic in which the best parts of creamy milk custard and eggy macaroon come together in very Portuguese fashion.

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Ingredients

Servings

Nonstick vegetable spray oil (optional)
2 tablespoons cornstarch
1 cup milk
1 cup sweetened shredded coconut
3 large eggs
1 cup granulated sugar
2 tablespoons (1 oz) melted unsalted butter
1/4 teaspoon lemon extract
pinch of salt

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Instructions

Preheat the oven to 375°F (190°C). Adjust the oven rack to the middle position. Line a 12-cup muffin tin with 11 paper cupcake liners and, if desired, coat the liners with the Nonstick vegetable spray oil.☞ TESTER TIP: To avoid the tarts sticking to paper liners, you can do what reader Olga DeMedeiros does and rely on foil cupcake liners sprayed with nonstick vegetable spray to ensure your tarts slip out easy peasy.
In a small bowl, dissolve the 2 tablespoons cornstarch in 1/4 cup of milk.
In a food processor, blitz the 1 cup sweetened shredded coconut for 30 seconds.
In a large bowl, stir the 3 large eggs and 1 cup granulated sugar together with a wooden spoon. One by one, add the cornstarch mixture, the remaining 3/4 cup of milk, the coconut, 2 tablespoons (1 oz) melted unsalted butter, 1/4 teaspoon lemon extract, and pinch of salt, stirring well after each addition.
Ladle the custard into the paper cups, filling each 1/4 inch from the top. Make sure to stir the custard frequently to keep the coconut evenly distributed. You'll be able to fill 10 to 11 liners.
Bake for 25 to 30 minutes, rotating the pan halfway through, until the coconut is nicely toasted. Cool completely in the muffin tin before serving.

Nutrition Information

Show Details

Serving 1portion Calories 181kcal (9%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 5g (25%) Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 63mg (21%) Sodium 55mg (2%) Fiber 0.4g (2%) Sugar 25g (50%)

Nutrition Facts

Serving: 10pastries

Amount Per Serving

Calories 181 kcal

% Daily Value*

Serving	1portion
Calories	181kcal	9%
Carbohydrates	27g	9%
Protein	3g	6%
Fat	7g	11%
Saturated Fat	5g	25%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	63mg	21%
Sodium	55mg	2%
Fiber	0.4g	2%
Sugar	25g	50%