Portuguese Coconut Custard Tarts

Name: Portuguese Coconut Custard Tarts
Prep time: 15 min
Total time: 45 min
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) unsalted butter, melted; 1/4 teaspoon lemon extract

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Prep Time: 15 minutes

Total: 45 minutes

Servings: 10

Cost: $3.45 /serving

creamy coconut custard homemade custard tarts

Ingredients

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Instructions

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Step 1

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.

Step 2

In a small bowl, dissolve the cornstarch in 1/4 cup milk.

Step 3

In a food processor, shred the coconut flakes for 30 seconds.

Step 4

In a large bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, the remaining milk, the coconut, melted butter, and lemon extract, stirring well after each addition.

Step 5

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.

Step 6

Bake for 25 to 30 minutes, until the coconut is nicely toasted. Cool completely in the muffin tin before serving. Originally published March 10, 1999.