Discussion Boards
Coconut Custard Tarts
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Smooth, pale yellow custard and golden, chewy coconut are encased in a flaky pastry. These decadent dim sum treats can easily be made ahead of time.
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COCONUT CUSTARD FILLING
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Granulated sugar
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3/4 cup
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175 mL
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Water
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1/2 cup
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125 mL
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Salt
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1/8 tsp.
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0.5 mL
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Large eggs
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4
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4
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Cold water
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1/4 cup
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60 mL
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Cornstarch
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1 1/2 tbsp.
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25 mL
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Flake coconut
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1 cup
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250 mL
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Pastry for a 2 crust pie, your own or a mix
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Coconut Custard Filling: Combine sugar, water and salt in small saucepan. Bring to a boil. Boil for 1 minute. Cool completely.
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Beat eggs in medium bowl until frothy.
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Stir cold water into cornstarch in small dish. Add to eggs. Beat until mixed. Add cooled sugar mixture. Beat together.
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Stir in coconut. Makes 2 1/4 cups (550 mL) filling.
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Roll out pastry on lightly floured surface to 1/8 inch (3 mm) thickness. Cut into 4 1/2 inch (11 cm) circles with cutter. Line ungreased muffin cups with pastry. Pinch or ruffle top edge that extends over cup. Stir filling. Fill each cup to within 1/2 inch (12 mm) of edge. Bake on bottom rack in 375°F (190°C) oven for about 30 minutes until custard is rounded and coconut is starting to turn golden. Do not overcook. Let stand in pan on wire rack to cool for 10 minutes. Carefully remove individual tarts to serve warm. Makes 12 tarts.
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1 tart:
219 Calories; 10.7 g Total Fat (4 g Mono, 1.1 g Poly, 4.6 g Sat); 72 mg Cholesterol; 28 g Carbohydrate; trace Fibre; 3 g Protein; 199 mg Sodium
To Make Ahead:
Freeze baked tarts in airtight container. Arrange on ungreased baking sheet. Heat in 325°F (160°C) oven for about 20 minutes until heated through. Serve warm.
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Reprinted from Chinese Cooking © Company's Coming Publishing Limited
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