Coconut Custard Tarts With Dark Chocolate

Coconut Custard Tarts With Dark Chocolate

Coconut Custard Tarts With Dark Chocolate

45 minutes

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Details
  • Serving Size:   24
  • Dairy-Free:   True
  • Weight Watchers:   8 Points
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Ingredients
  • Crust
  • 1 cup whole wheat white flour
  • cup coconut oil
  • 1/2 teaspoon salt
  • 8 tablespoons water
  • cup flour
  • 2/3 cup vegan sugar
  • 3 tablespoons agave nectar
  • 2 1/2 teaspoons agar agar flakes
  • 14 ounces can "lite" coconut milk
  • 2 teaspoons coconut extract
  • 1/2 cup unsweetened shredded coconut
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.

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