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Coconut chia custard tarts

Recipe may contain gluten, milk, soy, sesame and egg.

Time to get out your Thermomix and make these scrumptious custard tarts. With a crispy coconut chia pastry and creamy filling, they are the perfect treat for afternoon tea.

14 Ingredients


  • 60g unsalted butter, chilled and cut into pieces

  • 155g wholemeal spelt flour, self raising

  • 40g sesame seeds

  • 1 tbsp chia seeds

  • 20g shredded coconut

  • 2 tsp pure maple syrup

  • 40g water
  • Custard


  • 250g milk

  • 3 eggs

  • 2 tsp gluten free cornflour

  • 40g pure maple syrup

  • 1 tsp vanilla bean extract

  • 60g pouring (whipping) cream

  • Nutmeg, to sprinkle

7 Method Steps


  • Step 1

    To make the Coconut Chia Pastry. Grease 8 fluted tart tins (3 cm x 8 cm) with removable bases and set aside.

  • Step 2

    Place flour, sesame seeds, chia seeds, coconut and butter into mixing bowl and mix 8 sec/speed 5.

  • Step 3

    Add maple syrup and water and mix 5 sec/speed 5.

  • Step 4

    Place dough on a silicone bread mat or lightly floured work surface and work into a log. Divide the dough into 8 portions. Roll out each dough portion into a circle (6-7 cm) and line each prepared tin. Gently press dough into the fluted edges and trim excess. Place tins on a baking tray and refrigerate for 10-15 minutes.

  • Step 5

    Preheat oven to 160C. Line the dough base with baking paper and fill with pastry weights or rice. Bake for 10 minutes (160C). Remove from oven, then remove baking paper with pastry weights or rice. Bake for a further 10-15 minutes (160C) or until pale golden. Remove from oven and set aside to cool completely.

  • Step 6

    To make the custard. Place all custard ingredients into mixing bowl and mix 5 sec/speed 7.

  • Step 7

    Pour the custard mixture into cooled pastry cases. Sprinkle with nutmeg. Bake for 15-20 minutes (160C) or until custard has just set. Remove from oven and set aside in tins to cool completely or served warm.
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Recipe Notes

You will need a thermomix, fluted tart tins (8 cm), silicone bread mat, rolling pin, baking tray, baking paper, pie weights (rice or dried beans) for this recipe.

Making your own pastry means you’re less likely to be exposed to the additives used in commercial products. Plus, wholemeal flour and chia seeds are sources of prebiotic fibre so they help to feed the good bacteria in your gut and support your microbiome.

When buying flour, I try to source organic where possible to minimise my family’s exposure to glyphosate (a herbicide commonly used in non-organic wheat production). There is some concern that glyphosate negatively disrupts our microbiome, along with other health consequences, so I prefer to keep it out of my kitchen. Thankfully organic flour is now more widely available.

I also prefer to use spelt flour rather than traditional wheat. Spelt is an ancient grain that many people find easier to digest and it has a lower gluten content too.

These custard tarts contain far less sugar than traditional and the source is maple syrup rather than refined white sugar. Too much sugar in our diets may contribute to inflammation and gut irritation so try to keep your sweet treats on the lower-sugar side.

Our nutritionals are based on using cows milk.

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