The Best Gluten-Free & Dairy-Free Coconut Tarts
Equipment
- double boiler (2 metal bowls and a stove-top pot)
- food processor or blender
- 2 small mixing bowls
- 1 whisk
- 1 muffin tin (12 cup)
Ingredients
Crust
- 3 cups oat flour
- 9 tbsp vegan butter softened
- 3/4 cup brown sugar
Tart
- 6 egg yolks
- 1 can full fat coconut milk (400ml)
- 1/2 cup honey
- 3 tsp coconut extract
- 7 tbsp tapioca flour
Topping
- 4 tbsp shredded coconut
Instructions
Crust
- In a food processor add the oats, brown sugar and vegan butter. Pulse until the mixture is combined and sticking together. Use your hands to further mush the ingredients together. Grease your muffin tin and using your oat mixture start moulding the mixture into each muffin tin, creating a tart shape - the thickness should be around 0.25" all the way around. Make sure you leave enough room in the centre of the tart mould for filling to be added later. Cover the tart tray with plastic wrap and let chill in the fridge while you prepare the filling.
Tart
- Take 2 small bowls and separate the egg yolks and egg whites.
- Set up your double boiler. In the bowl add your egg yolks, coconut milk and honey, whisk this mixture before bringing it on heat. Once you whisk the mixture you can bring it onto the heat (medium-high heat) and whisk vigorously for 12 minutes. Preheat the oven to 350F.
- After 12 minutes, remove the bowl from the heat and slowly add in each tablespoon of tapioca flour, making sure each tablespoon is incorporated before adding the next. Mix in your coconut extract.
- Take your tart moulds out of the fridge and using an ice cream scoop or tablespoon carefully distribute the mixture into each well, the custard mixture should reach the top of the tart walls. Add a few pinches of shredded coconut on top of each tart.
- Bake for 10-20 minutes, until centres are firm but still have movement. Let cool for at least 10 minutes before enjoying.
Notes
The first step to creating these tarts is to make the crust. Using a food processor, add in the oats, brown sugar and softened vegan butter (I'm sure you can also use regular butter as well). Pulse until the mixture is combined and sticking together, you may need to use a spoon to move the mixture around as it gets pretty thick. Use your hands to further mush the ingredients together, it should be sticking together pretty easily.
Grease your muffin tin and using your oat mixture start moulding the mixture into each muffin tin, creating a tart shape - the thickness should be around 0.25" all the way around. Make sure you leave enough room in the centre of the tart mould for filling which will be added later. Cover the tart tray with plastic wrap and let chill in the fridge while you prepare the filling. By chilling the tart crusts you allow for the vegan butter to solidify, this allows the crust to keep its shape and also gives it a lovely crispy texture.
Now while that's resting it's time to make your custard filling. Take 2 small bowls and separate the egg yolks and egg whites. In a medium metal bowl add in your egg yolks, coconut milk and honey, whisk this mixture and then set up your double boiler to whisk this mixture over heat. You must whisk this mixture vigorously for 12 minutes to make sure the egg yolks cook.
After the 12 minutes are up remove the bowl from the heat and slowly add in each tablespoon of tapioca flour, making sure each tablespoon is incorporated before adding the next. Mix in your coconut extract.
Take your tart moulds out of the fridge and using an ice cream scoop or tablespoon carefully distribute the mixture into each well, the custard mixture should reach the top of the tart walls. Add a few pinches of shredded coconut on top of each tart for a toasted coconut topping.
Bake for 15- 20 minutes at 350F, until the centres of the tarts aren’t liquidly, but still have movement. Let cool for at least 10 minutes before enjoying. You can enjoy them warm, which achieves a more gooey centre or you can wait until they cool down which leaves you with a velvety centre. Either way, the centre will be super soft and slightly runny.