Okay, this recipe is a must-try. This dessert is unlike any I have tried before. Honestly, while developing this recipe I was actually super doubtful it would turn out good. Because I was honestly just having fun and experimenting with this recipe. This recipe was so highly praised by my whole family. My father even said it was the best thing he’s ever tried. Since my father has passed so this recipe is extra special.
I wanted something rich and tart-like that was gluten-free and dairy-free of course. I follow a gluten-free and dairy-free diet for health reasons but I have a HUGE sweet tooth. So, I started to create my own recipes to satisfy those cravings. Occasionally, I do cheat on my diet. I think a little cheating is fine, but not in marriage. When I do eat gluten and dairy it is such a treat. But, with recipes like this, I honestly don’t feel the need to. Read about my story here.
Biting into this tart is an experience; the crust is buttery (without the dairy, of course), crumbly and rich, and the custard inside is velvety, soft and creamy. It’s truly like nothing else I have ever tried and I guarantee it will please most. The tart’s main flavour is coconut. Not only does this recipe include coconut milk but I amped up the flavour by using coconut extract. Which is worth visiting your local Caribbean or South Asian grocery store for. (I have also linked one above from Amazon).
Coconut is such a lovely natural ingredient and is essential for any vegan, dairy-free and gluten-free baking. I love coconut flavour so much because it reminds me of the Caribbean and being on vacation. There’s nothing better than drinking a freshly cut coconut while you’re on the beach. I wanted to create that same coconut water experience but in tart form. This recipe is super easy to make but looks super impressive. For that reason, I think it’s a great dessert to bring to your next family function or serve at your next dinner party.
A delicious, healthy-ish recipe for coconut tarts…
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.
