Pitcairn Islands Coconut Egg Tart

Ingredients

In this adaptation, the traditional Chinese egg tart is transformed into a Pitcairn Islands delicacy by incorporating coconut milk into the custard filling. The addition of coconut gives the tart a distinct tropical flavor, which is characteristic of the Pitcairn Islands cuisine. The original Chinese egg tart typically uses a plain custard filling without any coconut flavoring. We alse have the original recipe for Egg Tart, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 large eggs 2 large eggs
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cold cubed butter, and granulated sugar. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Add one beaten egg to the mixture and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Cut out circles slightly larger than the size of your tart molds.
5. 5.
   Gently press the dough circles into the tart molds, trimming any excess dough.
6. 6.
   In a separate bowl, whisk together the remaining egg, coconut milk, granulated sugar, vanilla extract, and salt until well combined.
7. 7.
   Pour the coconut custard mixture into the prepared tart shells, filling them about 3/4 full.
8. 8.
   Bake the tarts in the preheated oven for 20-25 minutes, or until the custard is set and the crust is golden brown.
9. 9.
   Remove the tarts from the oven and let them cool before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the custard filling.
• Butter — If you prefer a dairy-free option, you can substitute the butter with a dairy-free butter substitute.

Tips & Tricks

• For a tropical twist, you can sprinkle some shredded coconut on top of the tarts before baking.
• To achieve a flaky crust, make sure the butter is cold and cubed before incorporating it into the flour.
• If you don't have tart molds, you can use a muffin tin as a substitute.

Serving advice

Serve the Pitcairn Islands Coconut Egg Tarts warm or at room temperature. They can be enjoyed on their own as a delightful dessert or paired with a scoop of coconut ice cream for an extra indulgence.

Presentation advice

Dust the tarts with a sprinkle of powdered sugar before serving to add an elegant touch. You can also garnish each tart with a small piece of toasted coconut for a visually appealing presentation.