Coconut Custard Tarts with Raw Chocolate Macaroon Crust

Coconut Custard Tarts with Raw Chocolate Macaroon Crust
Coconut Custard Tarts with Raw Chocolate Macaroon Crust

Ingredients

For the raw crusts:
  • 1 cup pitted, chopped medjool dates
  • 3/4 cup almonds, ground
  • 1 1/4 cups shredded coconut (I used sweetened)
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons coconut oil
  • 1/2 teaspoon salt

For the coconut custard (haupia):
  • 2 tablespoons + 1 teaspoon cornstarch
  • 1/4 cup + 1 1/2 tablespoons water
  • 1 1/2 cups full-fat coconut milk
  • 1/4 cup + 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract or spiced rum (optional)

For garnish:
  • whipped cream (coconut if keeping vegan)
  • toasted coconut
  • fresh fruit
  • chopped dark chocolate

Instructions

For the crusts:
  1. Line 4 mini tart pans with parchment paper and lightly grease. Set aside.
  2. Add the dates to a food processor and pulse until finely chopped and a ball has formed.
  3. Add the ground almonds, shredded coconut, cocoa powder, coconut oil and salt. Pulse until very well combined and a dough has formed.
  4. Divide the dough into four balls and and then firmly press each into the prepared tart pans. I find that using a dry measuring cup to press the dough into the pans helps form a compact, even crust.
  5. Place crusts into the freezer for at least 4 hours, up to overnight.

To prepare the coconut custard (haupia):
  1. In a small bowl. combine the corn starch and water. Set aside.
  2. In a large saucepan over low heat, add the coconut milk, sugar, and salt, stirring until the sugar is dissolved.
  3. When the sugar is dissolved, add the cornstarch/water mixture and bring to a boil, stirring constantly. Important: you must stir constantly as the mixture burns very easily.
  4. Let boil for approximately1-3 minutes or until the haupia becomes thick.
  5. Remove from the stove, and stir every few minutes as it begins to cool. Once slightly cool, stir in the extract(s). Chill in the refrigerator until ready to use.

To assemble:
  1. Carefully remove the frozen crusts from the tart pans, removing the parchment paper and placing them onto their serving dish. Note: The crusts will become sticky as they warm up, so wait to remove the parchment until just before serving.
  2. Spoon the coconut custard into the crusts, filling them almost to the edge.
  3. Serve chilled, garnished with the topping(s) of your choice.