Valentine’s Special: Mini Blueberry Coconut Custard Tartlets
Blueberries add so much more than just a spark of colour to a dish. This superfood provides numerous benefits for the health-conscious; it is sweet and luscious for those who are more flavour-oriented and provides myriad culinary possibilities to the innovative cook. That is why I have chosen these small-in-size but big-in-flavour berries for my Valentine’s Month special dessert. As for my choice of dessert, it has mostly to do with my affinity for tarts which I feel are the cutest and tastiest treats in the world! And, given the fact that I travel as much as I do and that I have enjoyed a wide spectrum of cuisines, tarts have somehow found a permanent place in my heart {yes, really!}. These mini blueberry and coconut custard tartlets are absolutely perfect for a romantic celebration. And the best part ~ these tarts are truly an easy to prepare mini dessert!
Additionally, these delicious mini-tarts are dairy & egg-free. The secret lies in the prudent use of coconut milk thickened with corn-starch, which makes a richly decadent custard filling, replacing any need for eggs.
This recipe makes 24 mini custard tarts.
Crust:
Whole Wheat Flour ~ 1 ½ cup
Vegetable Oil ~ ¼ cup
Dark Brown Sugar ~ 3 tbsp
Honey ~ 3 tbsp
A pinch of Ground Cinnamon
A pinch of Salt
Filling:
Coconut Milk ~ One 400 ml tin
Vanilla Bean or Vanilla paste ~ 1 bean or I tbsp of the paste
Sugar ~ ½ cup
Corn-starch ~ 4 tbsp
Fresh Blueberries {for garnish} ~ 1 ½ cup
Preparation:
- Start by preheating the oven to 175°C. Lightly grease a 24-cup mini-muffin pan and set it aside.
- Put the flour, cinnamon, honey, sugar, salt, and oil {for the crust} in a bowl and mix till it reaches a rough crumbly texture. Then place this mixture in the pan you have prepared {since the mixture has a crumbly texture, you may need to press it into the cups to give it the shape of a tart’s crust} and bake for ten minutes.
- Once they are out of the oven, let them cool while you prepare the filling.
- Heat a sauce-pot and pour the coconut milk into the pot. Scrape in the seeds of the vanilla bean {if you are using a vanilla paste, then stir in the paste}. Add the sugar and corn-starch, and whisk till the two ingredients completely dissolve into the milk without leaving any lumps.
- Turn the flame to medium and continue to whisk the mixture till it gradually comes to a simmer and thickens. It should take about 6 minutes for the mixture to achieve the desired texture of custard.
- Transfer the custard to a bowl and cover the bowl with a plastic wrap. Allow it to cool to room temperature.
- Once the custard has cooled, spoon the coconut filling into the mini tart shells and top each of them with three fresh blueberries.
Remember to chill the tart shells in the pan for at least two hours before popping them out to serve. This will ensure they do not lose their shape or break when you take them out.
These delightful little bites take advantage of the fresh berries coming back into season, and they beautifully complement the smooth coconut cream and the deliciously crumbly-crumbly crust, transforming a simple dessert into a decadent treat!
Wishing Everyone a Happy Valentine’s Month!