White Chocolate Coconut Cream Tart

White Chocolate Coconut Cream Tart image Author: Canadian Living Credits: White Chocolate Coconut Cream Tart image

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Creamy coconut milk and rich white chocolate, which come together in this velvety-smooth and perfectly sweet custard, are a match made in heaven. For easy slicing, let the tart chill once you've added the custard. Use a vegetable peeler to easily shave the chocolate garnish.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2014


  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 cup cold butter cubed
  • 1 egg yolk
  • 50 g white chocolate (about 1 oz), shaved in curls
Coconut Whipped Cream:
  • 2/3 cups whipping cream 35%
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon coconut extract
White Chocolate Coconut Custard:
  • 1 can coconut milk
  • 1/3 cup milk (approx)
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 60 g white chocolate (about 2-1/4 oz), finely chopped
  • 2 teaspoons vanilla


White Chocolate Coconut Custard: In glass measure, combine coconut milk and enough milk to yield 2 cups liquid. In heatproof bowl, whisk together half of the coconut milk mixture, the egg yolks, sugar and cornstarch.

In heavy-bottomed saucepan, heat remaining coconut milk mixture over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 7 minutes. Strain through fine-mesh sieve into clean bowl; stir in chocolate and vanilla until melted and smooth, about 1 minute. Place plastic wrap directly on surface of custard. Refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Whisk egg yolk with 2 tbsp water; drizzle over flour mixture, tossing with fork until dough clumps.

Turn out dough onto lightly floured work surface. Press into smooth disc. Roll out to 11-inch (28 cm) circle; arrange in lightly greased 9-inch (23 cm) tart pan with removable bottom. Trim edge, leaving 1-inch (2.5 cm) overhang; fold overhang inside pan, pressing pastry up sides. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Prick bottom of pastry with fork at 1/2-inch (1 cm) intervals. Arrange sheet of foil over pastry; fill with pie weights or dried beans. Bake on rimmed baking sheet in bottom third of 400 F (200 C) oven for 20 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool completely in pan.

Fill crust with custard, smoothing top. Cover surface of custard directly with plastic wrap; refrigerate until set, about 2 hours. Remove plastic wrap.

Coconut Whipped Cream: Beat together cream, sugar and coconut extract until stiff peaks form; spoon onto custard. Sprinkle with chocolate curls.

Nutritional facts per each of 10 servings: about

  • Fibre 1 g
  • Sodium 95 mg
  • Sugars 11 g
  • Protein 5 g
  • Calories 399.0
  • Total fat 30 g
  • Cholesterol 142 mg
  • Saturated fat 20 g
  • Total carbohydrate 30 g


  • Iron 16.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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White Chocolate Coconut Cream Tart