These elegant mini tartlets combine crisp coconut shells with a smooth, creamy white chocolate custard. They’re easy to prepare and perfect for parties, afternoon tea, or special occasions.
Ingredients
For the Coconut Tart Shells
- 2 cups shredded coconut
- 1 large egg
- 40 g granulated sugar
- 1 tablespoon unsalted butter, melted
For the White Chocolate Custard
- 1 egg yolk
- 300 ml milk
- 40 g granulated sugar
- 30 g cornstarch
- 5 g vanilla sugar or 1 teaspoon vanilla extract
- 80 g white chocolate, chopped
- 30 g unsalted butter
Instructions
1. Make the Coconut Tart Shells
Preheat the oven to 350°F (175°C).
In a bowl, combine the shredded coconut, egg, sugar, and melted butter.
Divide the mixture among silicone or lined muffin cups. Press it firmly into the bottom and slightly up the sides to form small tartlet shells.
Bake for 12–15 minutes, or until lightly golden. Let the shells cool completely.
2. Make the Custard
In a saucepan, whisk together the egg yolk, sugar, cornstarch, vanilla, and a small amount of milk until smooth.
Gradually whisk in the remaining milk.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from the heat and immediately stir in the chopped white chocolate and butter. Continue stirring until completely melted and smooth.
Let the custard cool slightly.
3. Fill the Tartlets
Spoon or pipe the white chocolate custard into the cooled coconut shells.
Refrigerate for at least 1 hour, or until the custard is fully set.
4. Serve
Serve chilled and decorate with your favorite toppings.
Topping Ideas
- Fresh raspberries or strawberries
- Whipped cream
- Fresh mint
- Edible flowers
- Raspberry sauce
- A light dusting of cocoa powder
- Toasted coconut
Tips for Perfect Tartlets
- Press the coconut mixture firmly into the molds so the shells hold their shape.
- Do not overbake the shells. Remove them when they are lightly golden.
- Stir the custard constantly while cooking to prevent lumps or scorching.
- Add the white chocolate while the custard is hot so it melts smoothly.
- Cool the shells completely before filling them.
- Chill before serving to give the custard a firm, creamy texture.
Make-Ahead Instructions
The coconut tart shells can be prepared ahead of time and stored in an airtight container.
The custard can also be prepared in advance and refrigerated. Fill the shells shortly before serving for the best texture.
Serving Suggestions
Serve these tartlets chilled with fresh berries, whipped cream, or a drizzle of raspberry sauce.
They make a beautiful dessert for:
- Dinner parties
- Afternoon tea
- Holiday gatherings
- Birthdays
- Special celebrations
Frequently Asked Questions
What do these tartlets taste like?
The shells have a lightly toasted coconut flavor, while the filling is smooth, creamy, and sweet with a rich white chocolate taste.
Can I make these ahead of time?
Yes. Prepare the shells and custard separately in advance, then fill and chill the tartlets before serving.
Can I use vanilla extract instead of vanilla sugar?
Yes. Use 1 teaspoon of vanilla extract in the custard.
Can I use different toppings?
Yes. Fresh berries, whipped cream, mint, toasted coconut, or a fruit sauce all work well.
How should I store the tartlets?
Store them covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve.
Recipe at a Glance
Prep Time: 20 minutes
Bake Time: 12–15 minutes
Chilling Time: 1 hour
Total Time: About 1 hour 35 minutes
Oven Temperature: 350°F (175°C)
Creamy, delicate, and easy to make, these white chocolate custard tartlets are a beautiful bite-sized dessert with a crisp coconut shell and silky filling