Jena Branco, Senior Marketing Specialist, Brand & Marketing Communications, SECL
This gluten-free coconut custard tart recipe is the perfect combination of coconut macaroons and custard in a bite-size treat. A great Passover and Easter dessert!
This is a traditional Portuguese recipe that I inherited from my mother-in-law. What I love about this Pastéis de Coco recipe is the ingredients are readily available in the supermarket and it’s the easiest dessert to whip up. The coconut adds a nice dimension to the custard and also helps create a beautiful golden brown topping. The end product is a delightful but delicious little pastry, great to bring to parties or to enjoy with your afternoon coffee or tea.
These tarts are a perfect spring time dessert. There is no flour used in this recipe so it’s perfectly okay to serve this dessert during Passover. Be aware, as they bake, the batter puffs up and separates into a crispy toasted coconut topping with a sweet smooth custard underneath. As they cool, the centre collapses slightly creating a nest. How fun would it be to add a dollop of jam or chocolate eggs in the centre for the Easter holiday?
I love baking these coconut custard tarts in my Sharp® 24” SuperSteam+™ Superheated Steam and Convection Built-in Wall Oven (in the Convection Bake function at 350°F), but you can also use any Convection or conventional oven.
I totally love this dessert as the tops are golden brown and the inside is a soft, custardy goodness that will delight your taste buds.
These dessert tarts are best consumed within a day or two. To be honest, when ever I make these, they don’t last the day. However if you happen to have any left over, make sure you refrigerate them in a seal-tight container for up to 3 days.
I personally like serving these coconut custard tarts a bit warm, so put them in the oven for about 7 minutes at 350°F prior to serving.
Using the regular muffin liners, this recipe will yield approximately 10 – 11 tarts.
- 3 large eggs (beaten)
- 300 ml of condensed milk
- 100 ml of milk
- 250 ml Unsweetened Shredded Coconut
- 2 tablespoons unsalted butter, melted
Preheat the Sharp® 24” SuperSteam+™ Superheated Steam and Convection Built-in Wall Oven in the Convection Bake function to 350°F.
If you are baking in a regular convection oven, preheat to 325°F or conventional oven, preheat to 350°F. Adjust the oven rack to the middle position.
Line a 12-cup muffin tin with 10 – 12 paper cupcake liners and, if desired, coat the liners with the nonstick vegetable or coconut spray oil.
In a medium size bowl, beat the eggs with a whisk. Add the condensed milk, milk, shredded coconut, and melted butter, whisking well after each addition.
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.
Bake for 25 to 30 minutes, until the coconut is nicely toasted. Cool completely in the muffin tin before removing.
Decorate with additional shredded coconut or a dollop of jam, if so desired.
If you are using the Sharp® 24” SuperSteam+™ Superheated Steam and Convection Built-in Wall Oven, place your muffin pan on top of the baking trays.
I personally like the top of my tarts very golden, therefore I put my tarts on the top rack for 24 minutes.
If you prefer your tarts less golden, put your tarts on the bottom rack and bake for 25 minutes.