5.10.2012

Blueberry Coconut Custard Mini Tarts

 These are absolutely divine.

I found these little beauties on Pinterest and wasn't really fond of the crust they used. So I made up my own along the way. I'm so happy that it turned out so delicious. I know that it's a wonderful skill to create recipes on our own, but most of the time I'm too chicken. I'm getting much better, though.       At least that's what I keep telling myself.

Recipe #3 of my unofficial mini muffin pan week has come to an end with these little tarts. I can't even begin to describe how perfectly lovely this flavor combo is. The sweet honey almond crust enveloped so tastefully in the creamy custard. I loved how after popping one of these in my mouth, I can taste the crunch, the cream, and then the POP of the blueberry exploding. Much fun for all involved. I think these would be perfect for a bridal/baby shower. Or heck, for a regular Thursday afternoon - am I right?

The original recipe calls for letting the custard's warmth lower to room temperature, but the manchild was almost awake from his nap and I was getting a little anxious. So I put the custard in the fridge. Not sure if that's a custard no-no, I have no idea. But it worked just fine. Also, I found that it took forever to form the little honey-almond crust cups with my hands. I made a little shortcut using my melon-baller by spooning in about 2 Ts of crust into each cup, then using the back part of the melon baller to create the cup. Saved loads of time. This recipe made about 12 little cups.

And don't even get me started on my love-affair with blueberries... 

Blueberry Coconut Custard Mini Tarts 
custard recipe idea from Project Foodie

crust:
1/2 cup almonds
1 cup vanilla wafers
1 t honey
1/2 cup butter, melted
1 T brown sugar

custard:
14 oz coconut milk
1 t vanilla
1/2 C sugar
1/4 C cornstarch
fresh blueberries 

Preheat oven to 350 degrees

For the crust:
In a mini-food processor, blend all ingredient for crust until a slightly moist crumble forms. Press crust mixture into a greased mini-muffin pan. I used the back of a melon-baller to make the 'cup' form faster. Pop in the oven for 9 minutes. Cool in fridge until custard is finished.

For the custard:
Pour the coconut milk into a saucepot and add in vanilla. In a bowl, stir the sugar and cornstarch together and whisk into the coconut milk, then turn the heat to medium and whisk until the mixture comes to a simmer and thickens, about 6 minutes. Scrape the custard into a bowl, cover the surface of the custard with plastic wrap, and throw in the fridge until it's room temperature.

Once cooled, pipe the coconut filling into the mini tart shells and top each with 2-3 blueberries. Chill for at least 2 hours in the tin before popping them out to serve.

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47 comments:

  1. These look BEYOND amazing!! Pinning and putting them on my to-do baking list STAT!

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    Replies
    1. Heck yes! You will LOVE them. I ate a few for breakfast. They were calling to me.

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  2. Coming over from Fantabulous Friday! These look so good. I love mini desserts! Thanks for sharing.
    Dawn @ DJ's Sugar Shack

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  3. Wow, these look amazing!! Found you through Serenity Now. Love your foodie blog!! I'm following you on FB. : )

    Have a great weekend.

    ~ Catie

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    1. Thanks Catie! Your blog is so fun - I loved the cute clothes you just posted :)

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  4. Replies
    1. They were! Such perfect little bites. Good stuff!

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  5. They do look crazy good. Maybe I'll have to break out my mini muffin tin again. :)

    jess @
    tupelocreative.blogspot.com

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    Replies
    1. Oh, please do! I'm a little too fond of using my min muffin tin!

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  6. they really look divine!!! love the sound of this crust. sounds really delicious!

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    1. Thanks so much, I was nervous about the crust. But I'm glad it worked out.

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  7. Oh, these look mouthwatering. Thanks for sharing your recipe.

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    1. They really were! Thanks for visiting Ann :)

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  8. These look delicious and because I'm craving sweets right now, I'm ready to get baking! Great recipe and pictures to boot! I'm co-hosting a linky party this week and I'd love for you to link this up: http://sunnyvanilla.blogspot.com/2012/05/co-host-linky-party-with-lines-across_13.html

    Take care,

    Jen
    sunnyvanilla.blogspot.com

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    Replies
    1. Thanks for the invite! I'll link up a couple, for sure.

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  9. Yum! those look so tasty.

    Pippa
    pippapatchwork.com

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  10. Thanks for linking up at Tasty Tuesday! Don't forget to link back to us!

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    Replies
    1. It should be linked up at the bottom. Thanks again for hosting!

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  11. I'm a coconut lover and your crust sounds wonderful. I'm like you. I like the contrast of crunchy and creamy, etc. You made it sound as good as I bet it is. I found you at Cure for the Common Monday! Stop and see me at Quirky Vistas some time.

    Liz

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  12. They look fantastic! My family adores custard tarts and these cute mini ones are great.

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    Replies
    1. Then these would be PERFECT! I loved the mini size - it was perfect for a bite (maybe 2).

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  13. I can actually taste one now. Very yummy - repinning :).

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  14. Wow these look amazingly cute...and I bet they taste divine too! Blueberry and coconut is a great combination and the little crunchy crust looks like it would add great texture! :-)

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    Replies
    1. It surely did. I still can't decided between the crust or custard as my favorite.

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  15. Replies
    1. Thanks so much Heather! You're always such a doll!

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  16. These look so good and are pretty! We must like the same things because this is the second time in the last few days that I have clicked on one of your things from a party!! We are your newest follower!

    Amber

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  17. Wow, almost too pretty to eat!

    Warmly, Michelle

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  18. Replies
    1. Thanks so much Nicole! And thanks for visiting :)

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  19. These look amazing! Found you on Savory Sunday!

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  20. These look gorgeous and I bet they taste fabulous! I'm so glad I found your site and this recipe! I featured it in a dessert round up today and pinned it!

    http://daysofchalkandchocolate.blogspot.com/2012/05/memorial-day-picnic-desserts.html

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    1. Thanks so much Jenny for including me in your cute feature! I can't wait for memorial day!

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  21. So pretty! What a perfect little bite! Thanks so much for sharing at Mom On Timeout!

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  22. Featuring YOU today! :)

    Ginger @ gingersnapcrafts.com

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    1. Thanks so much Ginger! I've grabbed the button and linked your party to my fb page! Thanks again! I'm psyched!!!

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  23. How much cornstarch do these require? The recipe just says "1/4 cornstarch". Is that 1/4 cup? Thanks!

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  24. I am really keen on making these for some friends. You don't by any chance have an egg and nut free version of the base do you? They can't have either. :(

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