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
MethodWhite 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
- Folate 18.0
- Calcium 6.0
- Vitamin A 19.0