Portuguese Coconut Custard Tarts
Although they look like cupcakes, these aren't "finger food" and aren't eaten with your hands, much like someone might enjoy a cupcake. Instead, these tarts are best eaten with a spoon.
1 csweetened shredded coconut
1 cgranulated sugar
2 Tbspunsalted butter, melted
1/4 tsplemon extract
·fresh sliced fruit or jam, for serving (optional)
How to Make Portuguese Coconut Custard Tarts
- Preheat oven to 375°F (190°C). Adjust oven rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners; set aside.
- Dissolve the cornstarch in 1/4 cup milk.
- In a food processor, shred the coconut for 30 seconds.
- In a large bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining 3/4 cup milk, coconut, melted butter, and lemon extract, stirring well after each addition.
- Using a ladle or small measuring cup, ladle custard into the paper cups, filling each to 1/4 inch from the top. (Stir the custard frequently to keep coconut distributed.)
- Bake for 25 to 30 minutes, or until the coconut is lightly toasted. Cool and serve slightly warm, or let cool completely in the muffin tin, and serve later.
They should puff up during baking, but they’ll shrink down a bit once they start cooling.
- They're marvelous as is (and my favorite way to enjoy these tarts!). But if you don't like the indentation on top after they cool, you can spoon a little jam or sliced fruit on top.