COCONUT CUSTARD AND RHUBARB TART
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an extra-indulgent and intensely coconut-y flavor.
Provided by Kat Boytsova
Categories Passover Dairy Free Dessert Tart Coconut Egg Vanilla Jam or Jelly Rhubarb Wheat/Gluten-Free Spring Easter Kosher for Passover Kosher
Yield 8 servings
Number Of Ingredients 22
Steps:
- Custard
- Bring coconut milk to a simmer in a medium saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl to combine. Whisking constantly, gradually add 1 cup warmed coconut milk to egg yolk mixture. Whisking constantly, add egg mixture to milk mixture in saucepan. Cook over medium heat, whisking constantly, 7 minutes (mixture should start bubbling halfway through and thicken to a pudding consistency, but be sure to cook the full 7 minutes).
- Strain mixture through a fine-mesh sieve into a large bowl. Immediately whisk in coconut oil and vanilla. Cover bowl with plastic, pressing on surface of custard. Chill until set, at least 2 hours.
- Do Ahead: Custard can be made 1 day ahead. Keep chilled.
- Crust
- Preheat oven to 325°. Toast coconut on a rimmed baking sheet, tossing once, until golden, 7-10 minutes. Let cool.
- Lightly coat tart pan with nonstick spray. Mix toasted coconut, egg whites, oil, sugar, and salt with a rubber spatula in a large bowl until combined and the consistency of a stiff paste.
- Transfer coconut mixture to tart pan. Using your hands, press mixture evenly onto bottom and up sides of pan. Bake crust until edges are lightly brown and bottom is set and just barely golden, about 10 minutes. Transfer pan to a wire rack and let crust cool.
- Do Ahead: Crust can be baked 1 day ahead. Wrap with plastic and store at room temperature.
- Rhubarb Syrup and Assembly
- Sprinkle gelatin over 1/4 cup water in a small bowl. Let sit 10 minutes.
- Combine jelly and 1 cup water in a medium saucepan and bring to a boil. Add bloomed gelatin and mix to combine. Add rhubarb, reduce heat, and simmer, stirring occasionally, until rhubarb is lighter pink in color and slightly softened, 2-4 minutes depending on thickness of stalks. Mix in lemon juice. Turn off heat and let rhubarb come to room temperature in syrup (about 1 hour). Strain cooled rhubarb through a fine-mesh sieve into a small bowl; reserve syrup.
- Whisk chilled custard until creamy. Spoon custard into tart shell; smooth with an offset spatula.
- Scatter rhubarb in an even layer over custard. Pour 1/4 cup rhubarb syrup over fruit, tilting pan to evenly distribute. Chill 20 minutes, then repeat with 1/4 cup rhubarb syrup. Chill tart at least 3 hours and up to overnight before serving.
RHUBARB CUSTARD
Make and share this Rhubarb Custard recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender.
- DRAIN.
- Heat whipping cream.
- Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth.
- Whisk warm whipping cream into egg yolk mixture slowly.
- Return to saucepan.
- Heat until thickened over medium heat about 5 minutes.
- Pour into bowl and cool.
- To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard.
- Serves 4 to 6.
- Ruth Fremes Whats Cooking.
Nutrition Facts : Calories 382, Fat 25.5, SaturatedFat 14.9, Cholesterol 223.1, Sodium 37.5, Carbohydrate 35.4, Fiber 4.2, Sugar 24.7, Protein 5.1
RHUBARB AND CUSTARD TART
Rhubarb and custard go so well together. It looks really pretty too. You cant go wrong with this recipe!
Provided by Nadine81
Categories Tarts
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 180c.
- grease an 8 inch tart dish.
- Roll out pastry and line the dish with it.
- Blind bake (place a sheet of grease proof paper over pastry and weight down with dried beans or pulses) for 15 minutes. Remove from oven and leave to cool.
- Reduce oven heat to 130c.
- Meanwhile, Add sugar to milk and heat in a saucepan to just before boiling point.
- Beat eggs and egg yolks together.
- slowly add the heated milk to the eggs, stirring all the time.
- Return to the saucepan and cook for 10 minutes on a low heat, stirring constantly.
- On a medium heat cook rhubarb with water and sugar until rhubarb softens and becomes a jam-like in consistency.
- Spread rhubarb on pie crust, slowly pour custard over rhubarb filling, try not to disturb the rhubarb.
- Cook for 40 minutes in oven. until Custard begins to brown.
Nutrition Facts : Calories 560.4, Fat 30.6, SaturatedFat 9.2, Cholesterol 184.1, Sodium 434.5, Carbohydrate 61, Fiber 3, Sugar 24.1, Protein 10.9
COCONUT MILK CUSTARD WITH STRAWBERRY-RHUBARB COMPOTE
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Provided by Leah Koenig
Categories Dessert Passover Kid-Friendly Strawberry Coconut Rhubarb Ramekin Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.
- Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.
- Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
- Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
- To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.
RHUBARB MACAROON TART
Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you'll need to keep a close eye, since they'll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can't find robust pink stalks.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
- In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
- Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
- Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
- Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
RHUBARB CUSTARD TART
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
- Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
- Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
- Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
- In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
- Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.
More about "coconut custard and rhubarb tart recipes"
RHUBARB AND COCONUT CUSTARD – EAT LIKE A GIRL
From eatlikeagirl.com
4.5/5 (4)Estimated Reading Time 3 mins
RHUBARB AND CUSTARD TART RECIPE - FOOD NEWS
From foodnewsnews.com
A SIMPLE GOOSEBERRY AND CUSTARD TART MADE IN MINUTES
From irishtimes.com
RHUBARB AND CUSTARD TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LOW-CARB RHUBARB & CUSTARD TART | KETODIET BLOG
From ketodietapp.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
COCONUT CUSTARD WITH STRAWBERRY RHUBARB COMPOTE - BAKERS TABLE
From bakerstable.net
COCONUT CUSTARD AND RHUBARB TART | RECIPE | RHUBARB …
From pinterest.com
COCONUT CUSTARD AND RHUBARB TART - PUNCHFORK
From punchfork.com
GLUTEN-FREE RECIPE: RHUBARB COCONUT HONEY TART - KITCHN
From thekitchn.com
VEGAN RHUBARB CUSTARD TART - ADDICTED TO DATES
From addictedtodates.com
RHUBARB CUSTARD PIE | OLIVE & MANGO
From oliveandmango.com
COCONUT RHUBARB CRUNCH - THE KITCHEN MAGPIE
From thekitchenmagpie.com
LATTICED RHUBARB TART WITH COCONUT CUSTARD (NORTH DIXIE KITCHEN)
From pinterest.ca
HOW TO MAKE A RHUBARB AND CUSTARD TART - DELISH
From delish.com
TART RECIPES | WAITROSE & PARTNERS
From waitrose.com
COCONUT CUSTARD TART WITH CHOCOLATE GANACHE | KITCHEN CONFIDANTE
From kitchenconfidante.com
RUSTIC RHUBARB AND CUSTARD TART WITH A WALNUT CRUST
From callmeishbel.com
COCONUT CUSTARD AND RHUBARB TART | RECIPE | RHUBARB RECIPES, …
From pinterest.co.uk
COCONUT CREAM TARTS RECIPE - KNEAD SOME SWEETS BLOG
From kneadsomesweets.com
GOT RHUBARB? HERE'S WHAT TO DO WITH IT ALL | CBC NEWS
From cbc.ca
COCONUT RHUBARB TART - HONEST COOKING - RECIPES
From honestcooking.com
SWEDISH RHUBARB AND CUSTARD TART RECIPE | DOBBERNATIONLOVES
From dobbernationloves.com
RHUBARB AND CUSTARD CRUMBLE TART RECIPE - FOOD NEWS
From foodnewsnews.com
LATTICED RHUBARB TART WITH COCONUT CUSTARD (NORTH DIXIE KITCHEN)
From pinterest.ca
COCONUT CUSTARD AND RHUBARB TART - MEALPLANNERPRO.COM
From mealplannerpro.com
SIMPLE RECIPES 拉 樂 COCONUT CUSTARD AND RHUBARB TART RECIPE
From recipes.lacestreetshoes.com
BAKEWELL TART WITH RHUBARB & CUSTARD - VEGAN FOOD & LIVING
From veganfoodandliving.com
RHUBARB AND CUSTARD TART - FOOD HEAVEN
From foodheavenmag.com
RHUBARB CUSTARD TARTLETS (MINI TARTS) - GINGER WITH SPICE
From gingerwithspice.com
RHUBARB AND WHITE CHOCOLATE CUSTARD TART
From kevindundon.com
COCONUT RHUBARB TART BY MICADELI_ | QUICK & EASY RECIPE - THE …
From thefeedfeed.com
RHUBARB CRUMBLE TART - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
RHUBARB & CUSTARD TART - ADDICTED TO DATES
From addictedtodates.com
COCONUT CREAM TART WITH RHUBARB AND RASPBERRY
From finedininglovers.com
STRAWBERRY RHUBARB TART WITH TOASTED COCONUT - PHENOMENAL
From phenomenalphoods.com
RHUBARB AND CUSTARD TARTS RECIPE - BBC FOOD
From bbc.co.uk
RHUBARB AND CUSTARD TART - CINNAMON&CORIANDER
From cinnamonandcoriander.com
COCONUT CUSTARD AND RHUBARB TART — BLUE HERON COMMUNITY FARM
From blueheroncommunityfarm.com
RHUBARB AND COCONUT TART – CAU DE SUCRE
From caudesucre.com
You'll also love
Related Search