Coconut custard and rhubarb tart recipe for a sweet treat

Ingredients for Coconut custard and rhubarb tart

• 800 ml full-fat coconut milk

• 5 large egg yolks

• 175 g caster sugar

• 40 g cornflour or 60 g tapioca flour (if keeping Passover, use tapioca flour)

• 4 g reduced-salt salt

• 45 ml virgin coconut oil, room temperature

• 2.5 ml vanilla extract

• 200 g unsweetened shredded coconut

• Nonstick vegetable oil spray (optional)

• 2 large egg whites

• 45 ml virgin coconut oil, room temperature

• 30 g caster sugar

• 2.5 g reduced-salt salt

• 7 g kosher gelatine

• 120 ml strawberry jelly

• 450 g rhubarb, cut into 1 cm pieces

• 15 ml fresh lemon juice

• 1 x 25 cm tart pan with removable bottom

How to make Coconut custard and rhubarb tart

1. Bring coconut milk to a simmer in a medium saucepan.  \

   Whisk together the egg yolks, sugar, cornstarch, and salt in a medium bowl until well combined.     Gradually add 250 ml of warmed coconut milk to the egg yolk mixture, whisking constantly.     Then, pour the egg mixture into the milk mixture in the saucepan, continuing to whisk.     Cook over medium heat, whisking constantly, for 7 minutes until the mixture starts bubbling halfway through and thickens to a pudding consistency.     Be sure to cook for the full 7 minutes.  \

1. Strain the mixture through a fine-mesh sieve into a large bowl.  \

   Immediately whisk in the coconut oil and vanilla.     Cover the bowl with cling film, pressing it onto the surface of the custard.     Chill until set, for at least 2 hours.  \

1. Do Ahead: The custard can be made up to 1 day in advance.  \

   Keep it chilled until ready to use.  \

1. Preheat the oven to 160°C (fan) or 180°C (conventional).  \

   Spread the coconut on a rimmed baking tray and toast, tossing once, until golden, about 7–10 minutes.     Let cool.  \

1. Lightly coat a tart pan with non-stick spray.  \

   In a large bowl, mix the toasted coconut, egg whites, oil, sugar, and salt with a rubber spatula until combined and the mixture is the consistency of a stiff paste.  \

1. Transfer the coconut mixture to the tart pan.  \

   Using your hands, press the mixture evenly onto the bottom and up the sides of the pan.     Bake the crust until the edges are lightly browned and the bottom is set and just barely golden, about 10 minutes.     Transfer the pan to a wire rack and let the crust cool.  \

1. Do Ahead: The crust can be baked 1 day in advance.  \

   Wrap it in cling film and store at room temperature.  \

1. Sprinkle the gelatin over 60 ml of water in a small bowl.  \

   Let it sit for 10 minutes to bloom.  \

1. Combine the jelly and 250 ml of water in a medium saucepan and bring to a boil.  \

   Add the bloomed gelatin and mix until combined.     Add the rhubarb, reduce the heat, and simmer, stirring occasionally, until the rhubarb is lighter pink in colour and slightly softened, about 2–4 minutes depending on the thickness of the stalks.     Mix in the lemon juice.     Turn off the heat and let the rhubarb cool to room temperature in the syrup, about 1 hour.  \

1. Strain the cooled rhubarb through a fine-mesh sieve into a small bowl, reserving the syrup.  \

2. Whisk the chilled custard until creamy.  \

   Spoon the custard into the tart shell and smooth the top with an offset spatula.  \

1. Scatter the rhubarb in an even layer over the custard.  \

   Pour 60 ml of the rhubarb syrup over the fruit, tilting the pan to distribute evenly.     Chill for 20 minutes, then repeat with another 60 ml of rhubarb syrup.     Chill the tart for at least 3 hours and up to overnight before serving.  \

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.