Portuguese Coconut Custard Tarts
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.
Ingredients
- 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
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. Or, do as Deborah Clark does and use silicone liners.
- 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
Serving: 1portion | Calories: 181kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 55mg | Fiber: 0.4g | Sugar: 25g