Coconut Tartlets with White Chocolate Custard
A bright, tropical twist on classic coconut tartlets: buttery shortbread crusts filled with a creamy lime-coconut filling, baked until set, and finished with a sprinkle of toasted coconut. These individual tartlets are perfect for a light dessert or afternoon treat.
A bright, tropical twist on classic coconut tartlets: buttery shortbread crusts filled with a creamy lime-coconut filling, baked until set, and finished with a sprinkle of toasted coconut. These individual tartlets are perfect for a light dessert or afternoon treat.
Ingredients
14 ingredients- Fat
- 34g
- Carbs
- 62g
- Protein
- 7g
Whole recipe (4 servings): 2320 kcal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tablespoon ice water
- 1 cup sweetened shredded coconut
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup heavy cream
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon lime zest
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut, for topping
Method
8 steps- Preheat oven to 350°F (175°C). Lightly grease four 4-inch tartlet pans with removable bottoms.
- Make the crust: In a food processor, pulse flour, 1/4 cup sugar, and 1/4 teaspoon salt until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water; pulse until dough just comes together. If needed, add a little more water, 1 teaspoon at a time.
- Divide dough into 4 equal portions. Press evenly into the bottom and up the sides of the prepared tartlet pans. Prick bottoms with a fork. Chill in the refrigerator for 15 minutes.
- Bake crusts for 12-15 minutes, until lightly golden. Remove from oven and set aside. Reduce oven temperature to 325°F (165°C).
- Make the filling: In a medium bowl, whisk together 1 cup shredded coconut, 1/2 cup sugar, eggs, heavy cream, lime juice, lime zest, and 1/4 teaspoon salt until well combined.
- Divide filling evenly among the pre-baked crusts. Bake at 325°F (165°C) for 20-25 minutes, until filling is set and slightly firm to the touch. If edges brown too quickly, cover with foil.
- While tartlets bake, toast the topping coconut: Spread 1/2 cup shredded coconut on a baking sheet and bake at 325°F (165°C) for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning.
- Remove tartlets from oven and let cool completely on a wire rack. Once cool, carefully remove from pans. Sprinkle toasted coconut over the tops before serving.
Recipe notes
Helpful tips
- For a more intense lime flavor, add an extra teaspoon of zest.
- If you don't have tartlet pans, you can use a standard muffin tin, but adjust baking times slightly.
- Toasting the coconut can also be done in a dry skillet over medium heat, stirring constantly.
Equipment
- Food processor
- Four 4-inch tartlet pans with removable bottoms
- Mixing bowls
- Whisk
- Baking sheet
- Wire rack
Storage
Store tartlets in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Additional tips
- Handle hot baking sheets and pans with care. Ensure eggs are fully cooked; filling should reach 160°F (71°C) internally.
Recipe inspiration
Inspired by Delicious and Simple
Estimated nutrition
Per serving: 580 calories
Fat: 34 g · Carbs: 62 g · Protein: 7 g
Cook with ChefScribe
Save recipes. Plan meals. Cook with confidence.
Turn cooking videos into clear recipes you can keep and use in your kitchen.