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Custard tarts with coconut chia pastry recipe
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Creamy custard tart with coconut chia pastry for a healthier and delicious sweet treat!
Ingredients:
  • 250ml (1 cup) unhomogenised milk
  • 3 eggs
  • 5.00 gm cornflour
  • 54.00 gm maple syrup
  • 4.40 gm vanilla extract or seeds
  • 60ml (1/4 cup) pouring cream
  • Finely grated fresh nutmeg, to serve
  • 155g (1 cup) wholemeal spelt flour
  • 40g (1/4 cup) sesame seeds
  • 20.00 ml white chia seeds
  • 20g (1/4 cup) shredded coconut
  • 60g butter, chilled, chopped
  • 13.60 gm maple syrup
  • 40.00 gm cold water
Instructions:
  • Prepare six 3cm-deep, 8cm fluted tart tins with removable bases by greasing them. Combine flour, sesame seeds, chia seeds, shredded coconut, and butter in a food processor. Pulse until the mixture resembles fine crumbs. Add maple syrup and water, pulse again until dough forms.
  • Transfer the dough to a lightly floured surface and knead until smooth. Divide the dough into 6 portions. Roll out each portion on baking paper into a circle large enough to line the base and sides of each tin.
  • Shape dough into the tins, pressing firmly against the fluted edges. Trim any excess dough. Place tins on a baking tray and let chill in the fridge for 10-15 minutes.
  • Preheat the oven to 180C/160C fan forced. Line the pastry cases with baking paper and fill with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights. Continue baking for another 10-15 minutes until pale golden. Let cool.
  • Combine milk, eggs, and cornflour in a large bowl or jug and whisk until smooth. Stir in maple syrup, vanilla, and cream until well mixed.
  • Fill the pastry cases with the custard mixture and sprinkle with nutmeg. Bake for 15-20 minutes until just set. Allow to cool in the tins before serving warm or cold.

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