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Home / Recipes / Rose Coconut Flavoured Custard Tarts

Photo of Rose Coconut Flavoured Custard Tarts by Rathy V at BetterButter
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Rose Coconut Flavoured Custard Tarts

Jan-25-2016
Rathy V
30 minutes
Prep Time
40 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Rose Coconut Flavoured Custard Tarts RECIPE

Here is the dessert part of the valentine meal. Whats a valentine meal without the color pink? So made these buttery, melt in mouth rose flavoured custard tarts. I referred the tarts recipe from Sharmis Passion blog and the rose custard inspired from Tarladalal website.

Recipe Tags

  • Egg-free
  • Medium
  • Dinner Party
  • Dessert
  • Egg Free

Ingredients Serving: 3

  1. For the tarts::
  2. maida - 3/4 cup
  3. Powdered sugar - 2 tablespoon
  4. Butter(unsalted, cold and soft)- 1/3 cup
  5. Baking powder - 1/2 teaspoon
  6. salt - a tiny pinch
  7. water - as required
  8. For the rose coconut custard::
  9. Milk - 1 cup
  10. rose syrup - 4 tablespoons
  11. coconut 4 to 5 small pieces
  12. Corn flour - 2 tablespoons
  13. Cherries and sugar sprinkles for garnish

Instructions

  1. For making the tarts, first sieve maida, powdered sugar, baking powder and salt in a wide bowl. Whisk well.
  2. Now add the butter to the flour mixture and rub it with your hands to resemble a breadcrumb mixture.
  3. Add a few drops of water and gather to a smooth non sticky dough. Do not knead too much just once or twice or the texture of tarts will be lost.
  4. Wrap it in cling film and refrigerate for half an hour. Take your tart moulds and grease them with melted butter.
  5. After 30 minutes, take out the dough, and in a rolling board roll it to a thin disc of 1/4 inch thickness. Cut out a square a bit larger than your tart mould.
  6. Place the cut square dough on your tart mould and press the sides evenly. Trim off the edges hanging outside the mould. Scrap the remaining dough and repeat same till the dough is over.
  7. Meanwhile preheat oven to 180deg C for 10 minutes. Prick the tarts in the center with a fork to prevent puffing up.
  8. Place them in a baking tray and insert them in the middle rack of oven after preheating is over. Bake the tarts for about 12 minutes till the edges start to brown. Take it out and allow them to cool for 10 minutes.
  9. Then take out the tarts from the mould using a fork or small tongs. Do so very carefully.
  10. Now we can prepare the custard filling. Dry roast the coconut pieces for two minutes and powder them in mixie.(will look like finely grated coconut)
  11. Heat up milk in a vessel. Mix cornflour with little water and add it to the milk.
  12. Keep stirring continuously as it has the risk of sticking to the bottom. Stir for 2 minutes.and add the coconut. stir well with whisk or ladle.
  13. Let it thicken till you achieve the desired consistency. As we are using it as a tart filling it should be on the thicker side. Also keep in mind custard thickens a bit more once cooled.
  14. Add rose syrup towards end and mix well and stir for minute. Once the desired consistency is achieved switch off. After cooling down your custard should be spoonable not runny.
  15. Once custard cools down, take the tarts, spoon the custard, garnish with chopped cherries and sprinkles. Chill for sometime and serve!.

Reviews (2)  

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Ritu Gupta
Jan-28-2016
Ritu Gupta   Jan-28-2016

will try surely

Rathinam Vadivel
Jan-27-2016
Rathinam Vadivel   Jan-27-2016

very nice

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