Coconut Custard Tarts With Dark Chocolate

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.

  • Serves: 24
  • Time: 45 Mins
  • Category:
  • Health Rating: 1.0

Ingredients


Table
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Instructions

Step 1: Crust

Ingredients:

  • crust

Step 2: Preheat oven to 375 degrees Fahrenheit.

Equipment:

  • oven

Step 3: Spray a 2 dozen mini muffin pan with coconut spray

Ingredients:

  • coconut

Equipment:

  • mini muffin tray

Step 4: Or use a 9-inch pie plate.

Step 5: In a small bowl, combine salt and flour.

Ingredients:

  • all purpose flour
  • salt

Equipment:

  • bowl

Step 6: With a pastry cutter, blend in coconut oil with flour until it resembles coarse sand.

Ingredients:

  • coconut oil
  • all purpose flour

Equipment:

  • pastry cutter

Step 7: Add the water a little at a time and blend and for in a ball. (Do not overwork)

Ingredients:

  • water

Step 8: Split dough using a tablespoon of dough for each mini muffin section until evenly distributed.

Ingredients:

  • dough

Step 9: Bake for 15 minutes and remove from oven and cool. Prepare filling.

Equipment:

  • oven

Step 10: Filling

Step 11: In a medium sauce pan, add the flour, vegan sugar and agar flakes to pan.

Ingredients:

  • all purpose flour
  • sauce
  • sugar
  • agar

Equipment:

  • sauce pan
  • frying pan

Step 12: Whisk until combined.

Equipment:

  • whisk

Step 13: Add coconut milk and place on medium heat and continue whisking until mixture thickens.

Ingredients:

  • coconut milk

Equipment:

  • whisk

Step 14: There should not be any clumps but the mixture will continue to be smooth while whisking.

Equipment:

  • whisk

Step 15: As soon as the mixture thickens (7-10 minutes), remove from heat and add agave nectar and coconut extract.

Ingredients:

  • coconut extract
  • agave

Step 16: Place filling in a glass bowl and chill over ice water for 10-15 minutes.

Ingredients:

  • water

Equipment:

  • bowl

Step 17: Remove from water and add shredded coconut.

Ingredients:

  • shredded coconut
  • water

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.

Ingredients:

  • pie crust

Equipment:

  • kitchen scissors

Step 19: Cut a half inch piece of your favorite chocolate and place in the middle of each pie.

Ingredients:

  • chocolate

Step 20: Can be refrigerated before serving and can also be prepared the night before.


Dietary Information

  • Dairy-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories205.16 kcal10.26%
Fat9.86 g15.16%
Saturated Fat5.45 g34.07%
Carbohydrates26.43 g8.81%
Net Carbohydrates24.94 g9.07%
Sugar7.54 g8.38%
Cholesterol0.0 mg0.0%
Sodium150.42 mg6.54%
Alcohol0.14 g100.0%
Alcohol %0.25 %100.0%
Protein2.65 g5.3%
Manganese0.18 mg9.23%
Vitamin B10.1 mg6.92%
Folate25.43 µg6.36%
Fiber1.49 g5.97%
Iron0.98 mg5.47%
Selenium3.41 µg4.88%
Vitamin B30.91 mg4.56%
Vitamin B20.07 mg4.09%
Phosphorus24.97 mg2.5%
Vitamin K2.18 µg2.07%
Copper0.04 mg2.03%
Magnesium6.28 mg1.57%
Vitamin B50.12 mg1.25%
Vitamin B60.03 mg1.25%
Potassium43.16 mg1.23%
Zinc0.17 mg1.16%