How To Make Coconut Custard Tart with Roasted Pineapple
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Serves:
Ingredients
- 1 sheet of store-bought pie crust
- 1/2 cup of sweetened shredded coconut
- 1/4 cup of granulated sugar
- 2 eggs
- 1 cup of coconut milk
- 1 tsp of vanilla extract
- 1/4 tsp of salt
- 1 cup of diced fresh pineapple
- 2 tbsp of brown sugar
Instructions
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Preheat the oven to 375°F (190°C). Roll out the pie crust and press it into a tart pan. Bake for 10 minutes until lightly golden.
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In a bowl, mix together the shredded coconut and granulated sugar. Sprinkle the mixture evenly over the crust.
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In another bowl, whisk together the eggs, coconut milk, vanilla extract, and salt until well combined. Pour the custard mixture over the coconut layer in the crust.
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Arrange the diced pineapple on top of the custard. Sprinkle with brown sugar for some caramelization.
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Bake for 30-35 minutes until the custard is set and the pineapple is golden brown.
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Allow the tart to cool before serving. Serve chilled for the best taste.
Nutrition
- Calories : 367kcal
- Total Fat : 20g
- Saturated Fat : 12g
- Cholesterol : 97mg
- Sodium : 297mg
- Total Carbohydrates : 44g
- Dietary Fiber : 3g
- Sugar : 27g
- Protein : 6g
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