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Coconut Custard Tarts With Dark Chocolate

 
One serving costs about $0.37

$0.37 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 dairy-free,dairy free
spoonacular Score:10%

Spoonacular Score: 10%

 

Coconut Custard Tarts With Dark Chocolate requires about approximately 45 minutes from start to finish. This dairy free recipe serves 24 and costs 37 cents per serving. One serving contains 105 calories, 1g of protein, and 4g of fat. Head to the store and pick up salt, , cup coconut oil, and a few other things to make it today. 1 person has made this recipe and would make it again. It is brought to you by Foodista. Overall, this recipe earns an improvable spoonacular score of 5%. If you like this recipe, you might also like recipes such as Portuguese Coconut Custard Tarts, Mini Chocolate Custard Tarts, and Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream.

Tart can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
some
some pie crust
pie crust
1 cup
1 cup white whole wheat flour
white whole wheat flour
1 cup
1 cup coconut oil
coconut oil
0.5 tsps
0.5 tsps salt
salt
8 Tbsps
8 Tbsps water
water
1 cup
1 cup flour
flour
0.67 cup
0.67 cup sugar
sugar
3 Tbsps
3 Tbsps agave nectar
agave nectar
2.5 tsps
2.5 tsps agar
agar
14 ounces
14 ounces canned lite coconut milk
canned lite coconut milk
2 tsps
2 tsps coconut extract
coconut extract
0.5 cup
0.5 cup unsweetened shredded coconut
unsweetened shredded coconut
some pie crust
some
pie crust
1 cup white whole wheat flour
1 cup
white whole wheat flour
1 cup coconut oil
1 cup
coconut oil
0.5 tsps salt
0.5 tsps
salt
8 Tbsps water
8 Tbsps
water
1 cup flour
1 cup
flour
0.67 cup sugar
0.67 cup
sugar
3 Tbsps agave nectar
3 Tbsps
agave nectar
2.5 tsps agar
2.5 tsps
agar
14 ounces canned lite coconut milk
14 ounces
canned lite coconut milk
2 tsps coconut extract
2 tsps
coconut extract
0.5 cup unsweetened shredded coconut
0.5 cup
unsweetened shredded coconut

Equipment

mini muffin tray
mini muffin tray
pastry cutter
pastry cutter
whisk
whisk
sauce pan
sauce pan
oven
oven
kitchen scissors
kitchen scissors
bowl
bowl
mini muffin tray
mini muffin tray
pastry cutter
pastry cutter
whisk
whisk
sauce pan
sauce pan
oven
oven
kitchen scissors
kitchen scissors
bowl
bowl


Instructions

Crust Preheat oven to 375 degrees Fahrenheit. Spray a 2 dozen mini muffin pan with coconut spray Or use a 9-inch pie plate. In a small bowl, combine salt and flour. With a pastry cutter, blend in coconut oil with flour until it resembles coarse sand. Add the water a little at a time and blend and for in a ball. (Do not overwork) Split dough using a tablespoon of dough for each mini muffin section until evenly distributed. Bake for 15 minutes and remove from oven and cool. Prepare filling. Filling In a medium sauce pan, add the flour, vegan sugar and agar flakes to pan. Whisk until combined. Add coconut milk and place on medium heat and continue whisking until mixture thickens. There should not be any clumps but the mixture will continue to be smooth while whisking. As soon as the mixture thickens (7-10 minutes), remove from heat and add agave nectar and coconut extract. Place filling in a glass bowl and chill over ice water for 10-15 minutes. Remove from water and add shredded coconut. Place filling in a sandwich bag and cut the edge of the bag with scissors, making a medium opening. Pipe filling into each mini pie crust. Cut a half inch piece of your favorite chocolate and place in the middle of each pie. Can be refrigerated before serving and can also be prepared the night before.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.37
Ingredient
some pie crust
1 cup white whole wheat flour
1 cup coconut oil
1 cup flour
⅔ cups sugar
3 tablespoons agave nectar
2.5 teaspoons agar
14 ounces canned lite coconut milk
2 teaspoons coconut extract
½ cups unsweetened shredded coconut
Price
$0.23
$0.26
$3.40
$0.17
$0.18
$0.45
$0.03
$2.42
$1.23
$0.50
$8.87

Nutritional Information

Quickview
104k Calories
1g Protein
3g Total Fat
16g Carbs
0% Health Score
Limit These
Calories
104k
5%

Fat
3g
6%

  Saturated Fat
3g
19%

Carbohydrates
16g
6%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
67mg
3%

Get Enough Of These
Protein
1g
3%

Manganese
0.09mg
5%

Fiber
0.98g
4%

Selenium
2µg
3%

Vitamin B1
0.04mg
3%

Folate
10µg
3%

Iron
0.45mg
3%

Vitamin B2
0.03mg
2%

Vitamin B3
0.34mg
2%

Copper
0.03mg
1%

Phosphorus
10mg
1%

covered percent of daily need

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