Coconut Tart with crunchy dried coconut bits

Imagine a custard so smooth it melts the moment it hits your tongue, nestled in a buttery, golden crust and kissed with the warm, toasty depth of roasted coconut. This Roasted Coconut Milk Tart is everything you love about a classic melktert — reimagined. Whether you’re serving it at a Sunday lunch, a holiday table, or just because you deserve something beautiful, this recipe delivers every single time.

Filled with crunchy desiccated coconut bits, this Coconut Tart is a simple tart with a touch of nutty and coconut goodness, and will surely fulfil all of your coconutty needs! 

Simple Yet Satisfying 

This Coconut Tart is made from a simple combination of ingredients- eggs, sugar, full cream milk, melted butter, cake flour, vanilla essence, salt, and the star of the show- desiccated coconut. It is a simple vanilla tart with a slight coconut twist that will add a certain charm and uniqueness to the tart. This recipe does not require many steps and is quite simple– mix all of your ingredients together, pour into a greased pie dish, and bake for 55 minutes to an hour. You will know the tart is done when it has a golden brown crust and a cake tester comes out clean. The tart will flatten as it cools.  

Delicious Yet So Nutritious 

Coconut naturally contains a large amount of nutrients and minerals, such as manganese, which promotes bone health and the metabolism of proteins, carbohydrates, and cholesterol. Coconut also contains a large amount of iron and copper which help form red blood cells, as well as selenium, an antioxidant that helps protect your cells. 

Enjoy this tart on its own or with a scoop of coconut or vanilla ice cream, and be prepared for a delectable tropical tart experience!  

Ingredients

For the Crust

• 62.5 g Butter
• ¼ cup Sugar
• 1 Egg
• ¼ tsp Salt
• ½ tsp Custard Powder
• 1 tsp Baking Powder
• 1 cup Flour

For the Coconut Filling

• 1 cup Coconut
• ½ cup Brown Sugar
• 60 g Butter

For the Custard Filling

• 1 litre Milk
• 1 tsp Butter
• 3 Eggs
• ½ tsp Salt
• 1 cup Sugar
• 2 ½ tbsp Corn Flour
• 1 ½ tbsp Cake Flour
• 1 tbsp Custard Powder
• 1 tsp Almond Essence
• Cinnamon Powder to sprinkle

Method

🥧 The crust

1. Preheat oven to 180°C / 356°F.
2. Cream butter and sugar, then mix in the egg.
3. Add dry ingredients. Rub with fingers until crumbly.
4. Press or roll dough into pie dish. Roll slightly wider than the dish to allow for shrinkage.
5. Prick base, blind bake 15 min. Line with baking paper and dried beans or rice.
6. Remove paper and beans. Cool completely.

🥥 Coconut layer

1. Melt butter, add sugar and coconut. Stir until deep golden. Keep it moving — don’t let it bur
2. Spread over cooled crust. Set aside

🍮 Custard filling

1. Bring milk and butter to a boil over medium heat.
2. Beat eggs, sugar and salt with a mixer.
3. Mix corn flour, flour and custard powder into egg mixture.
4. Stir in 1 cup of hot milk to temper the eggs.
5. Pour egg mixture into pot. Bring to boil, stir until thick. Stir constantly — don’t leave it unattended.
6. Pour into crust. Cool, then dust with cinnamon. Refrigerate at least 3 hours before serving.

ENJOY!