Coconut Custard Tarts With Dark Chocolate
Since I was also going to a party, I also wanted to make the dessert appealing and creative so I decided to make mini pies. I was perusing TJMaxx and I found a great mini muffin pan that I also knew I could use for mini quiches or mini pies. I was sold. I got home and started on the recipe immediately. When I finished, I was VERY happy with the results. It was a pretty quick dessert to prepare and I noticed it could become a nice gourmet dessert recipe. What makes this dessert vegan? No dairy products and no eggs involved! The custard part was made using agar agar flakes, which is a vegetable gelatin derived from wild sea vegetables, like red algae. How bizarre but yet so amazing! Alicia Silverstone incorporates this in some of her recipes in The Kind Diet by making fruity kanten, which is a jello-like dish. I had been wanting to use my little packet of agar agar for a while that I was thankful for Kirsten posting such a great recipe. Make sure to visit her site for some other great recipes! As far as the chocolate part of the dessert, I decided to use a bar of 85% Dark Chocolate that Alter Eco packed in my goodie box.
Total Steps
18
Ingredients
12
Tools Needed
5
Ingredients
- 1 cup whole wheat white flour
- 1/3 cup coconut oil
- 1/2 teaspoon salt
- 8 tablespoons water
- 1/3 cup flour
- 2/3 cup vegan sugar
- 3 tablespoons agave nectar
- 2 1/2 teaspoons agar agar flakes
- 1 can 14 ounce lite coconut milk
- 2 teaspoons coconut extract
- 1/2 cup unsweetened shredded coconut
- as needed 85% dark chocolate
Instructions
Step 1
Crust
Step 2
<a href="/H3S4YV46">Preheat oven </a>to 375 degrees Fahrenheit.
Step 3
Spray a 2 dozen mini muffin pan with coconut spray
Step 4
Or use a 9-inch pie <a href="/ZJ3WDM5Q">plate.</a>
Step 5
In a small bowl, combine <a href="/DPSVTKVY">salt </a>and flour.
Step 6
With a pastry cutter, <a href="/S6W4FR7F">blend </a>in coconut oil with flour until it resembles coarse sand.
Step 7
Add the water a little at a time and <a href="/S6W4FR7F">blend </a>and for in a ball. (Do not overwork)
Step 8
Split dough using a tablespoon of dough for each mini muffin section until evenly distributed.
Step 9
<a href="/RNT367Z2">Bake </a>for 15 minutes and remove from oven and <a href="/GZFHJC5K">cool. </a>Prepare filling.
Step 10
Filling
Step 11
In a medium sauce pan, add the flour, <a href="/J464FK5F">vegan </a>sugar and agar flakes to pan.
Step 12
<a href="/3CYMY2D7">Whisk </a>until combined.
Step 13
Add coconut milk and place on medium <a href="/XZFHRHHF">heat </a>and continue <a href="/GV3SK283">whisking </a>until mixture <a href="/LXP6HLBF">thickens.</a>
Step 14
There should not be any clumps but the mixture will continue to be smooth while <a href="/GV3SK283">whisking.</a>
Step 15
As soon as the mixture <a href="/LXP6HLBF">thickens </a>(7-10 minutes), remove from <a href="/XZFHRHHF">heat </a>and add agave nectar and coconut <a href="/QQBJYYGF">extract.</a>
Step 16
Place filling in a glass bowl and <a href="/FK6MC4B6">chill </a>over <a href="/RP8LCDPZ">ice </a>water for 10-15 minutes. Remove from water and add <a href="/QMX3H88P">shredded </a>coconut.
Step 17
Place filling in a sandwich bag and <a href="/XZBDDD5G">cut </a>the edge of the bag with scissors, making a medium opening. <a href="/B56DXXQ7">Pipe </a>filling into each mini pie crust. <a href="/XZBDDD5G">Cut </a>a half inch piece of your favorite chocolate and place in the middle of each pie.
Step 18
<a href="/TPWNYF5L">Can </a>be <a href="/ZSSVQ6FG">refrigerated </a>before <a href="/Y6MVNCHX">serving </a>and <a href="/TPWNYF5L">can </a>also be prepared the night before.