![Pitcairn Islands Coconut Egg Tart](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/pitcairn-islands-coconut-egg-tart--5ceb1e70-90e9-418e-b66c-1dfd9035eb4b.png)
Recipe
Pitcairn Islands Coconut Egg Tart
Tropical Delight: Pitcairn Islands Coconut Egg Tart
4.7 out of 5
Indulge in the flavors of the Pitcairn Islands with this delightful Coconut Egg Tart. This fusion dessert combines the traditional Chinese egg tart with the tropical essence of coconut, creating a unique and mouthwatering treat.
Metadata
Preparation time
30 minutes
Cooking time
20-25 minutes
Total time
55-60 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Dairy-free (if using dairy-free butter substitute), Nut-free, Soy-free, Kosher
Allergens
Wheat (gluten), Eggs, Dairy (if using butter)
Not suitable for
Vegan, Gluten-free, Paleo, Low-carb, Keto
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.
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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2 large eggs 2 large eggs
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
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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
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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.
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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.
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3.Preheat the oven to 180°C (350°F).
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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.
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5.Gently press the dough circles into the tart molds, trimming any excess dough.
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6.In a separate bowl, whisk together the remaining egg, coconut milk, granulated sugar, vanilla extract, and salt until well combined.
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7.Pour the coconut custard mixture into the prepared tart shells, filling them about 3/4 full.
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8.Bake the tarts in the preheated oven for 20-25 minutes, or until the custard is set and the crust is golden brown.
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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.
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