adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut chia custard tarts recipe
Coconut chia custard tarts recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Whip up delicious custard tarts with coconut chia crust for a delightful afternoon tea treat using Thermomix.
Ingredients:
  • 40g water
  • 250g milk
  • 3 eggs
  • 13.60 gm pure maple syrup
  • 60g unsalted butter, chilled and cut into pieces
  • 155g wholemeal spelt flour, self raising
  • 40g sesame seeds
  • 20.00 ml chia seeds
  • 20g shredded coconut
  • 5.00 gm gluten free cornflour
  • 40g pure maple syrup
  • 4.40 gm vanilla bean extract
  • 60g pouring (whipping) cream
  • Nutmeg, to sprinkle
Instructions:
  • Prepare 8 fluted tart tins (3 cm x 8 cm) with removable bases by greasing them, then set aside.
  • Combine the flour, sesame seeds, chia seeds, coconut, and butter in a mixing bowl and mix on high speed for 8 seconds.
  • Combine velvety maple syrup and refreshing water, then blend for 5 seconds on speed 5 until perfectly combined.
  • Transfer the dough onto a silicone bread mat or lightly floured work surface and shape it into a log. Divide the dough into 8 equal portions. Roll out each portion into a 6-7 cm circle and line the tins with them, gently pressing the dough into the fluted edges and trimming any excess. Place the tins on a baking tray and chill in the refrigerator for 10-15 minutes.
  • Preheat the oven to 160C. Place baking paper over the dough base and fill it with pastry weights or rice. Bake for 10 minutes. Afterward, take out the baking paper with the weights or rice. Proceed to bake for an additional 10-15 minutes until pale golden. Once done, let it cool completely.
  • For the custard, combine all ingredients in a mixing bowl and blend for 5 seconds on high speed.
  • Fill the pastry cases with the custard mixture and dust with nutmeg. Bake at 160C for 15-20 minutes, or until the custard is just set. Allow them to cool completely in the tins or enjoy them warm.

Similar Recipes