Quick and easy dessert
Coconut custard tart
This crustless tart will provide the finishing touch to a meal without any special planning or effort. Basic ingredients are used. Everything is mixed together and put into the oven, and the result can be eaten hot, warm or cold – with or without the addition of custard, cream or ice cream.
The ingredients form a base, a custard layer and a lightly toasted coconut topping and could possibly pass as a very basic South African “Klappertert” (Coconut tart).
This tart gives that bit of sweetness that one hankers after, especially when it is cold and grey outside!
Coconut custard tart
Rating
Prep time:
Cook time:
Total time:
Serves: 6-8
Easy crustless tart that forms three layers - a thin base, a custard layer and a lightly toasted coconut topping.
Ingredients
- ¾ cup sugar
- ⅛ teaspoon salt
- ½ stick (2 ounces) butter, room temperature
- 4 eggs
- ½ teaspoon vanilla extract
- ½ cup flour
- 1 cup shredded coconut, unsweetened
- 2 cups milk
Instructions
- Beat the sugar, salt and butter together until fluffy.
- Add the eggs, one at a time, beating after each addition.
- Mix in the vanilla.
- Fold in the flour and coconut.
- Add the milk and blend together.
- Pour into a greased deep pie dish or an ovenproof dish with a 1½-quart capacity.
- Bake at 350˚F for 30-40 minutes until just set.
- Remove from the oven and serve warm or cold.
-
- Add eggs, one at a time
-
- Just the milk to be added
-
- Ready-to-bake
Heyblondie says
This is the recipe I looked for for years- the three layers lend the essential elements of density, creaminess, and a crispy, delicate topping. It has been a runaway hit at every single gathering I’ve brought it to and deservedly, it has been renamed it Coconut Rockstar… : )
Aileen says
Thank you so much for your comment. It is great to know that our recipes are being enjoyed!!