Balkan-style Coconut Custard Tart

Ingredients

In this adaptation, we have transformed the Thai Khanom farang kutti chin into a Balkan-style Coconut Custard Tart. While the original dish features a coconut custard wrapped in a pandan-infused dough, we have reimagined it as a tart with a buttery crust. This adaptation incorporates the flavors and techniques of Balkan cuisine, resulting in a dessert that is both familiar and unique. We alse have the original recipe for Khanom farang kutti chin, so you can check it out.

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 egg yolk 1 egg yolk
• 1 tablespoon (15ml) cold water 1 tablespoon (15ml) cold water
• For the coconut custard filling: For the coconut custard filling:
• 1 ½ cups (360ml) coconut milk 1 ½ cups (360ml) coconut milk
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 3 tablespoons (24g) cornstarch 3 tablespoons (24g) cornstarch
• 3 egg yolks 3 egg yolks
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• For garnish: For garnish:
• Shredded coconut, toasted Shredded coconut, toasted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (total), 12g (saturated)
• Carbohydrates: 37g (total), 20g (sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
3. 3.
   Add the egg yolk and cold water to the food processor. Pulse until the dough comes together.
4. 4.
   Transfer the dough to a lightly floured surface and knead it gently until smooth.
5. 5.
   Roll out the dough to fit a 9-inch tart pan. Press the dough into the pan, ensuring an even layer on the bottom and sides.
6. 6.
   In a saucepan, whisk together the coconut milk, sugar, cornstarch, egg yolks, and vanilla extract.
7. 7.
   Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
8. 8.
   Remove the saucepan from the heat and pour the coconut custard filling into the prepared tart crust.
9. 9.
   Smooth the surface of the custard with a spatula and sprinkle toasted shredded coconut on top.
10. 10.
    Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the custard is set.
11. 11.
    Remove the tart from the oven and let it cool completely before serving.
12. 12.
    Once cooled, slice the tart into wedges and serve.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy custard.
• Cornstarch — Make sure to whisk the cornstarch with the other ingredients thoroughly to avoid lumps in the custard.
• Shredded coconut — Toast the shredded coconut in a dry pan over medium heat until golden brown for added flavor and texture.

Tips & Tricks

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• To enhance the coconut flavor, add a few drops of coconut extract to the custard filling.
• Serve the tart chilled for a refreshing dessert experience.
• Experiment with different garnishes such as fresh berries or a drizzle of chocolate sauce.
• If the crust becomes too soft after baking, refrigerate it for a few minutes to firm up before slicing.

Serving advice

Serve each slice of the Balkan-style Coconut Custard Tart with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

Dust the top of the tart with powdered sugar just before serving to add an elegant touch. Garnish the plate with a sprig of fresh mint for a pop of color.