This no-fuss dessert offers a delicious combination of chocolate and coconut. This custard tart is simple to prepare and perfect for a relaxed weekend treat.
Ingredients8 servings
Cocoa Crust
- 1 ¾ cups all-purpose flour
- 1 ½ tbsp brown sugar
- 2 tbsp unsweetened cocoa powder
- ¼ cup neutral oil
- ¼ cup cold water
Custard Filling
- 4.5 oz dark chocolate, 70% cocoa
- 2 ½ cups unsweetened dairy-free milk
- 1 ¾ cups canned coconut milk
- 3 large eggs
- ⅓ cup brown sugar
- ½ cup unsweetened shredded coconut
- ¾ cup cornstarch
Directions
1
Make the cocoa dough: In a mixing bowl, combine the flour, sugar, cocoa powder, and oil. Mix, then add the water gradually until the dough is smooth and not sticky. Shape into a ball and set aside.
2
On a lightly floured surface, roll the dough out to about ⅛ inch thick. Transfer it to a greased 8–9 inch springform pan or deep cake pan (2–3 inches tall) and press it into the bottom and up the sides. Refrigerate while you prepare the filling.
3
In a saucepan, melt the chocolate with the dairy-free milk and coconut milk over low heat (do not boil).
4
Preheat the oven to 350°F. In a mixing bowl, whisk the eggs and sugar until the mixture doubles in volume. Add the cornstarch and whisk vigorously to eliminate lumps, then stir in the shredded coconut.
5
Pour the chocolate milk mixture over the egg–sugar mixture and whisk until smooth. Return the mixture to the saucepan and cook over medium heat for about 4–5 minutes, stirring constantly, until the cream thickens.
6
Pour the mixture into the prepared crust and bake for about 35 minutes. It should be just slightly wobbly in the center center.
7
Sprinkle with shredded coconut before serving.
Note: A regular tart pan can be used if you add less filling so that it does not overflow. The rest of the filling can be baked separately in ramekins.
Happy baking 🥰 ☀️
