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Challenge: Savoring Spring

Coconut Custard Tart with Toasted Almond Crust

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This beautiful coconut tart would be the perfect ending to any springtime dinner party or celebration. The toasted almond crust serves as a nice complement to the creamy filling, topped simply with whipped cream and golden coconut curls.

Coconut Custard Tart with Toasted Almond Crust

  • Servings: 1 slice
  • Yield: 8-10 slices
  • Prep Time: 40 min
  • Cooking Time: 1 hr 5 min


  • For the Crust:
  • 1 cup all-purpose flour
  • ¾ cup ground almonds or almond meal
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 2-3 tablespoons ice water
  • For the Filling:
  • 4 large eggs
  • ⅔ cup sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • Pinch of ground nutmeg
  • 1-½ cups full-fat coconut milk
  • ½ cup heavy cream
  • 1 cup shredded sweetened coconut
  • ¾ cup large flake coconut, toasted
  • Lightly sweetened whipped cream


  1. Prepare the crust: Combine the flour, ground almonds/almond meal, sugar and salt in the work bowl of a food processor and pulse several times to blend.
  2. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing, until moist clumps start to form.
  3. Turn the dough out onto a lightly floured work surface and knead a few times to bring it together. Form the dough into a flat disk, wrap it in plastic wrap, and chill it for at least two hours or overnight.
  4. Preheat the oven to 400F degrees.
  5. On a lightly floured work surface, roll out the dough into a circle about 3/16-inch thick. Carefully transfer the dough to a 9 or 10-inch tart pan (depending on what you have), trimming the edges and evening out the sides. Freeze 30 minutes.
  6. Blind bake the crust: Place the tart pan on a baking sheet and line it with foil so that there is a 2-inch overhang on all sides. Fill the inside of the crust with pie weights, dried beans or rice. This will help the crust to maintain its shape as it bakes.
  7. Bake the crust 15 minutes, then carefully remove the foil and pie weights. Poke several holes in the bottom of the crust and return it to the oven until it is dry, set and lightly golden brown, 10-12 minutes.
  8. Lower the oven temperature to 350F degrees.
  9. Prepare the filling: In a large bowl, whisk together the eggs, sugar, vanilla, salt and nutmeg.
  10. Heat the coconut milk in a medium saucepan until it just begins to bubble around the edges. Whisking constantly, gradually add the hot coconut milk to the egg mixture in a slow, steady stream. Whisk in the cream and the coconut.
  11. Place the baking sheet containing the tart crust on the center rack of the oven. Pull out the rack, and carefully pour the custard filling into the tart crust, filling it as close as you can to the top. Carefully, push the rack back into the oven, doing your best to not fill any of the filling.
  12. Bake the tart until the custard is set around the edges but still jiggles slightly in the center, 30-40 minutes. Cool completely.
  13. ust before serving, spread the whipped cream over the tart and sprinkle it with the toasted coconut. Serve room temperature or chilled.

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