Blueberry Coconut Custard Mini Tarts

Name: Blueberry Coconut Custard Mini Tarts
Yield: Makes 18 mini tarts
Ingredients: 1 tin (398 mL) coconut milk; 1 recipe Key Lime Pie crust; 1 vanilla bean or 1 Tbsp (15 mL) vanilla bean paste; ¼ cup (60 mL) cornstarch; ½ cup (125 mL) sugar; 1 cup (250 mL) fresh blueberries

Preparation info

Makes
18
mini tarts

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Coconut milk makes a richly decadent custard filling, replacing any need for eggs when using cornstarch for thickening.

Ingredients

1 recipe Key Lime Pie crust
1 tin (398 mL) coconut milk

Vegetarian
Pie

Method

Preheat the oven to 350°F (175°C) and 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