If you love coconut, this Coconut Custard Tart with Chocolate Ganache is made for you. The custard’s coconut flavor shines on its own, so if you prefer to skip the chocolate topping you will still have a wonderful dessert. For those who love chocolate as much as I do, the silky ganache is irresistible and balances the tart’s tropical notes perfectly.
This post first appeared November 17, 2013 as part of the Simple Sundays series. It’s a longtime favorite from my kitchen.
This week I was reminded that time moves quickly. In casual conversation, people asked about my children’s ages: “Eight and ten. Almost 11,” I said. Twice I heard, “You don’t look old enough to have a ten-year-old!” Maybe they were being kind, but I am old enough—even if I don’t always feel it.
Watching my daughter grow is a surprise in the sweetest way. She seems taller in a single hug, and when I fold her laundry I notice how soon we might share clothes. Her voice has developed that slightly grown-up cadence, and I find myself thinking about phones, driver’s education, and the inevitability of college. Yet for now she still plays with dolls, tells me secrets at bedtime, and sits nearby while I read to her brother.
Knowing she still wants to spend time with me makes ordinary moments special. And of all the small pleasures I can offer her, I suspect she appreciates a Coconut Custard Tart with Chocolate Ganache the most.
She favors tropical flavors, and coconut ranks at the top. When I made this tart I had her in mind, imagining the smile on her face at the first forkful. If it was just the two of us sharing a tart, I was perfectly content.
Fortunately, we had company the day I served it. My husband and son loved it too: sweet coconut custard, a glossy chocolate layer, and the crunch and aroma of toasted coconut and white chocolate curls made each slice memorable.
For now my daughter is still close by, and I want to make these moments as sweet as possible. If you enjoy coconut desserts, this tart is a lovely make-ahead option that holds up well in the refrigerator for a day or two.
Slices of rich coconut custard topped with a layer of chocolate ganache and finished with toasted coconut and white chocolate curls are hard to resist — a dessert that evokes sunshine and comfort in every bite.
How to Make This Coconut Custard Tart
This recipe starts with an easy store-bought pie dough, or you can use your preferred homemade crust. Press the dough into a tart pan, chill briefly, and par-bake it to set the shell. The custard filling combines light coconut milk, sweetened condensed milk, and eggs, poured into the shell and topped with flaked coconut before baking until set.
Once the tart is fully cooled you can either enjoy it plain or spread a warm chocolate ganache across the top and refrigerate until the ganache firms. I garnish mine with toasted coconut flakes and white chocolate curls for contrast in texture and color. The tart can be prepared up to one or two days in advance and stored in the refrigerator.
More Coconut Desserts
10 Easy Filipino Desserts with Coconut Milk
Ginataang Mais: Filipino Coconut Rice Pudding with Corn
Baked Coconut Doughnuts
Coconut Shortbread Cookies
Coconut Ube Rolls
Coconut Custard Tart with Chocolate Ganache
Course: Dessert
Cuisine: American
Prep Time: 15 minutes | Cook Time: 45 minutes | Chill Time: 15 minutes
Servings: 1 tart | Calories: 3890 kcal
Author: Liren Baker
Ingredients
- 1 pie dough round (single crust, ready to bake)
- 1 cup light coconut milk
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs, plus 1 egg separated
- 1/2 cup flaked coconut
- 4 oz good quality semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 cup large coconut flakes for garnish
- White chocolate for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Gently roll the pie dough to about 1/4 inch thickness and press it into a tart pan, making sure it is evenly fitted up the sides. Trim excess dough. Cover with aluminum foil and fill with pie weights or dry beans. Chill in the refrigerator for about 15 minutes.
- Place the tart pan on a baking sheet and bake 8–10 minutes. Remove the foil and weights. Whisk the reserved egg white and lightly brush it over the par-baked shell. Return to the oven and bake an additional 10 minutes, or until the shell is lightly golden. Remove and let cool on the baking sheet.
- Prepare the filling: in a medium bowl whisk together the coconut milk, sweetened condensed milk, the whole eggs, and the remaining egg yolk. Pour the mixture into the tart shell, sprinkle evenly with flaked coconut, and bake about 30 minutes, or until a knife inserted about 1 inch from the edge comes out clean. Cool completely on the counter. At this stage you can refrigerate the tart if you plan to add ganache later or serve it without chocolate.
- Toast the large coconut flakes by spreading them on a parchment-lined baking sheet and baking for about 5 minutes, tossing occasionally, until golden. Let cool. For white chocolate curls, warm a block of white chocolate briefly until pliable and use a vegetable peeler to shave curls onto wax paper; let them set.
- To make the ganache: place the chocolate chips in a bowl. Heat the heavy cream until it simmers gently, then pour it over the chocolate and let sit for 5 minutes. Whisk until smooth, then stir in the butter until glossy. Let the ganache cool slightly but keep it warm enough to spread.
- Starting from the center, spoon the ganache onto the tart and spread toward the edges with the back of a spoon. Garnish with toasted coconut and white chocolate curls.
- Chill in the refrigerator until the ganache is set or until ready to serve.
Notes
To Make Ahead: The tart can be made 1 to 2 days in advance and stored in the refrigerator.
Nutrition
Calories: 3890 kcal | Carbohydrates: 387 g | Protein: 63 g | Fat: 235 g | Saturated Fat: 157 g | Sodium: 1497 mg | Sugar: 270 g