Goa x Portugal
Coconut jaggery custard tarts
Lisbon's custard tart washed up in Goa and fell for the coconuts.
60 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original521kcalsame
7 gproteinsame
2 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oven to its hottest, 250°C or more. Grease a 12 cup muffin tin with butter.
- 2Cut the pastry log into 12 discs. Press each into a cup with a wet thumb, thin at the base and rising just above the rim. Chill 15 minutes.
- 3Whisk the cornflour into the thin coconut milk. Heat with the thick coconut milk, jaggery, sugar, cinnamon and salt on medium heat, whisking, for 4 minutes until thick.
- 4Cool 10 minutes, remove the cinnamon, whisk in the yolks and strain.
- 5Fill the cups three quarters full. Bake in the oven at 250°C for 12 to 15 minutes.
- 6Cool 15 minutes in the tin. Dust with cinnamon and serve warm.
Serve it like this
Arrange three tarts on a blue and white plate. Dust cinnamon across one side and serve with a tiny jug of warm coconut jaggery syrup.
