Coconut Custard Tarts With Dark Chocolate
Basic Information
- Servings: 24
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 28.33
- Health score: 1.00
- Weight Watcher points: 8.00
Summary
Coconut Custard Tarts With Dark Chocolate could be just the dairy free recipe you've been looking for. This recipe serves 24. One portion of this dish contains approximately 3g of protein, 10g of fat, and a total of 205 calories. For 59 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 1 person has made this recipe and would make it again. If you have salt, flour, coconut oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 11%, this dish is rather bad. Users who liked this recipe also liked Portuguese Coconut Custard Tarts, Mini Chocolate Custard Tarts, and Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream.
Ingredients
crust24 servings
flour1 cup
coconut oil1 cup
salt0.5 teaspoon
water8 tablespoons- flour1 cup
vegan sugar0.6666667 cup
agave nectar3 tablespoons
agar agar flakes2.5 teaspoons
lite" coconut milk14 ounces
coconut extract2 teaspoons
coconut0.5 cup
Instructions
Step 1
Crust
Step 2
Preheat oven to 375 degrees Fahrenheit.
Step 3
Spray a 2 dozen mini muffin pan with coconut spray
Step 4
Or use a 9-inch pie plate.
Step 5
In a small bowl, combine salt and flour.
Step 6
With a pastry cutter, blend in coconut oil with flour until it resembles coarse sand.
Step 7
Add the water a little at a time and blend and for in a ball. (Do not overwork)
Step 8
Split dough using a tablespoon of dough for each mini muffin section until evenly distributed.
Step 9
Bake for 15 minutes and remove from oven and cool. Prepare filling.
Step 10
Filling
Step 11
In a medium sauce pan, add the flour, vegan sugar and agar flakes to pan.
Step 12
Whisk until combined.
Step 13
Add coconut milk and place on medium heat and continue whisking until mixture thickens.
Step 14
There should not be any clumps but the mixture will continue to be smooth while whisking.
Step 15
As soon as the mixture thickens (7-10 minutes), remove from heat and add agave nectar and coconut extract.
Step 16
Place filling in a glass bowl and chill over ice water for 10-15 minutes.
Step 17
Remove from water and add shredded coconut.
Step 18
Place filling in a sandwich bag and cut the edge of the bag with scissors, making a medium opening. Pipe filling into each mini pie crust.
Step 19
Cut a half inch piece of your favorite chocolate and place in the middle of each pie.
Step 20
Can be refrigerated before serving and can also be prepared the night before.
Categories
Diets: dairy free