My boyfriend and I made these tarts for a friend’s birthday at work. He really likes coconut so we thought that this would be the perfect time to try a new recipe. Unfortunately, everything went wrong with this recipe. The crust was not working at all for us.
- 1 recipe Key Lime Pie
- 1 can (398 mL) coconut milk
- 1 vanilla bean or 1 tablespoon vanilla bean paste
- ½ cup sugar
- ¼ cup cornstarch
- 1 cup fresh blueberries
When we mixed together all the ingredients, the crust was not crumbly at all and was just a dry mess. It would not stick together at all, so we had to improvise and add some (a lot!) honey and vegetable oil until the mixture would at least stick together a little bit. Pressing the graham crust into the mini muffin tins took much longer than expected, but that was not the least of our worries. The coconut filling also did not work out as expected. Although we followed everything exactly, the mixture was very liquid, similar to heavy cream. We simmered it for a longer period of time to try to get it to thicken and we let it cool down in the fridge for many more hours, but it barely thickened at the end. Sadly, these mini tarts looked very cute but did not taste good at all. The crust tasted strange and the filling did not taste like coconut much. We were very disappointed that this recipe didn’t work for us and I cannot think of anything that we may have done wrong! To be repeated.
- Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin.
- Prepare the graham crust and press it into the bottom and sides of the muffin cups. Bake for 10 minutes, then cool to room temperature.
- Pour the coconut milk into a saucepot and scrape in the seeds of the vanilla bean (or stir in the vanilla bean paste).
- In a bowel, whisk together the sugar and cornstarch. Whisk into the coconut milk, then turn the heat to medium and whisk until the mixture comes to a simmer and thickens, about 6 minutes.
- Scrape the custard into a bowl, cover the surface of the custard with plastic wrap and allo to cool completely to room temperature.
- One cooled, spoon the coconut filling into the mini tart shells and top each with 3 blueberries. Chill for at least 2 hours in the muffin tin before taking them out to serve.