Mini Chocolate Coconut Tarts
Crisp chocolate tart shells filled with a smooth coconut custard and topped with toasted coconut flakes and fresh mint. A quick, elegant dessert that's perfect for any occasion.
- Total time
- 35 min
- Servings
- 12
- Calories
- 180
- Protein
- 2g
Ingredients
- 12 mini chocolate tart shells
- 1 cup coconut milk
- 3 large egg yolks
- ¼ cup sugar
- 2 tbsp cornstarch
- ½ cup coconut flakes
- 12 small mint leaves
Instructions
- 1
In a medium bowl, whisk the 3 egg yolks, 1/4 cup sugar, and 2 tbsp cornstarch until pale and thick, about 2 minutes.
- 2
In a saucepan, heat the 1 cup coconut milk over medium until steaming, about 3 minutes. Do not boil.
- 3
Slowly pour the hot coconut milk into the yolk mixture, whisking constantly to prevent curdling.
- 4
Return the mixture to the saucepan and cook over medium-low, stirring, until thickened to a pudding consistency, about 5 minutes. It should coat the back of a spoon.
- 5
Spoon the custard into the 12 mini chocolate tart shells. Chill for 15 minutes until set.
- 6
Toast the 1/2 cup coconut flakes in a dry skillet over medium until golden, about 3 minutes, shaking often.
- 7
Top each tart with toasted coconut and a mint leaf before serving.
Tools you’ll need
- medium bowl
- whisk
- saucepan
- skillet
- spoon
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