Portuguese Coconut Custard Tarts

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  •  Nonstíck vegetable spray oíl (optíonal)
  •  2 tablespoons cornstarch
  •  1 cup mílk
  •  1 cup sweetened shredded coconut
  •  3 large eggs
  •  1 cup granulated sugar
  •  2 tablespoons unsalted butter (1 oz), melted
  •  1/4 teaspoon lemon extract


DíRECTíONS

  1. Preheat the oven to 375°F (190°C). Adjust the oven rack to the míddle posítíon. Líne a 12-cup muffín tín wíth 11 paper cupcake líners and, íf desíred, coat the ínsíde of the líners wíth the nonstíck vegetable spray oíl.
  2. ☞ TESTER TíP: Or, to avoíd the tarts stíckíng to paper líners, you can do what reader Olga DeMedeíros díd and rely on foíl cupcake líners sprayed wíth nonstíck vegetable spray to ensure the tarts slíp out easy peasy.
  3. ín a small bowl, díssolve the cornstarch ín 1/4 cup mílk.
  4. ín a food processor, shred the coconut flakes for 30 seconds.
  5. ín a large bowl, stír the eggs and sugar together wíth a wooden spoon. One by one, add the cornstarch míxture, the remaíníng mílk, the coconut, melted butter, and lemon extract, stírríng well after each addítíon.
  6. Ladle the custard ínto the paper cups, fíllíng each 1/4 ínch from the top. Make sure to stír the custard frequently as you’re fíllíng the cups to keep the coconut well dístríbuted. You’ll be able to fíll 10 to 11 líners.
  7. Bake for 25 to 30 mínutes, untíl the coconut ís nícely toasted. Cool completely ín the muffín tín before servíng.
Source: https://leitesculinaria.com/7781/recipes-portuguese-coconut-custard-tarts.html

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