Coconut Custard Tarts with Raw Chocolate Macaroon Crust

• Produce

  • 1 Fruit, Fresh
  • 1 cup Medjool dates, pitted

• Canned Goods

  • 1 1/2 cups Coconut milk, full-fat

• Baking & Spices

  • 2 tbsp Cocoa powder
  • 2 1/3 tbsp Cornstarch
  • 1 Dark chocolate
  • 5/16 cup Granulated sugar
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 Whipped cream

• Oils & Vinegars

  • 1 1/2 tsp Coconut oil

• Nuts & Seeds

  • 3/4 cup Almonds, ground
  • 1 1/4 cups Coconut
  • 1 Coconut, toasted

• Beer, Wine & Liquor

  • 1/2 tsp Coconut extract or spiced rum

• Liquids

  • 1/3 cup Water

Found on butterlustblog.com

Ingredients

• 1 cup pitted, chopped medjool dates
• 3/4 cup almonds, ground
• 1 1/4 cups shredded coconut (I used sweetened)
• 2 tablespoons cocoa powder
• 1 1/2 teaspoons coconut oil
• 1/2 teaspoon salt
• 2 tablespoons + 1 teaspoon cornstarch
• 1/4 cup + 1 1/2 tablespoons water
• 1 1/2 cups full-fat coconut milk
• 1/4 cup + 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract or spiced rum (optional)
• whipped cream (coconut if keeping vegan)
• toasted coconut
• fresh fruit
• chopped dark chocolate

Directions

• Line 4 mini tart pans with parchment paper and lightly grease. Set aside.
• Add the dates to a food processor and pulse until finely chopped and a ball has formed.
• Add the ground almonds, shredded coconut, cocoa powder, coconut oil and salt. Pulse until very well combined and a dough has formed.
• Divide the dough into four balls and and then firmly press each into the prepared tart pans. I find that using a dry measuring cup to press the dough into the pans helps form a compact, even crust.
• Place crusts into the freezer for at least 4 hours, up to overnight.
• In a small bowl. combine the corn starch and water. Set aside.
• In a large saucepan over low heat, add the coconut milk, sugar, and salt, stirring until the sugar is dissolved.
• When the sugar is dissolved, add the cornstarch/water mixture and bring to a boil, stirring constantly. Important: you must stir constantly as the mixture burns very easily.
• Let boil for approximately1-3 minutes or until the haupia becomes thick.
• Remove from the stove, and stir every few minutes as it begins to cool. Once slightly cool, stir in the extract(s). Chill in the refrigerator until ready to use.
• To assemble:
• Carefully remove the frozen crusts from the tart pans, removing the parchment paper and placing them onto their serving dish. Note: The crusts will become sticky as they warm up, so wait to remove the parchment until just before serving.
• Spoon the coconut custard into the crusts, filling them almost to the edge.
• Serve chilled, garnished with the topping(s) of your choice.