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Serve cold for the best texture and taste.
Store covered in the refrigerator for up to 3 days.
Avoid freezing, as the custard may separate when thawed.
Variations:
Add a layer of raspberry or mango jam under the custard for a fruity twist.
Use dark chocolate instead of white for a richer contrast.
Sprinkle toasted coconut on top for extra crunch and aroma.
FAQ:
Q: Can I use coconut milk instead of regular milk?
A: Yes, full-fat coconut milk adds extra tropical flavor and creaminess.
Q: Do I need to blind-bake the tart shells?
A: Yes, if making homemade shells, pre-bake them fully before filling with custard.
Q: Can I make one large tart instead of mini tartlets?
A: Absolutely. Use an 18–20 cm tart tin and adjust chilling time accordingly.
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