Now whether you are planning a gourmet dinner for two this Friday at or not, this is an easy dessert, and unlike other tarts you don’t need to fiddle around trying to get your pastry cases absolutely perfect. This tart is perfect in it’s imperfection!
Recipe note: you will see that I have not given an exact amount of castor sugar for the sauce as I have found in the past that tastes vary greatly. I prefer quite a sharp taste, where as I am sure that many others would like their sauce a little sweeter. Start with a quarter cup of sugar, have a taste and adjust accordingly.
RUSTIC COCONUT TARTS WITH RASPBERRY SAUCE
- 4 egg yolks
- 80g castor sugar
- 40g plain flour
- 2 cups coconut milk
- flour for dusting
- 1 x 400g roll puff pastry
- 300g frozen raspberries
- 2 tbsp water
- castor sugar for the sauce, to taste
1.) Whisk the egg yolks and castor sugar together until pale and creamy. Sift in the flour and whisk in.
2.) Heat the coconut milk in a saucepan just until boiling point. Remove from the heat. Slowly add half of the hot milk to the egg mixture while whisking continuously.
3.) Add this egg and milk mixture back into the saucepan of remaining coconut milk. Bring to the boil while whisking. Allow to cook for a minute until thickened, then remove from the heat.
4.) Transfer the custard to a clean bowl. Gently press a piece of plastic wrap onto the surface of the custard to prevent a skin from forming and set aside to cool.
6.) Divide the custard between the 12 cases. Bake for 25-30 minutes until the filling is golden and has set. It may still be a little wobbly and will sink on cooling! Allow to cool slightly before serving.