Portuguese Coconut Custard Tarts Pastis De Coco
Indulge in the irresistible charm of Portuguese Coconut Custard Tarts, or Pastéis de Coco—a delightful twist on the iconic pastel de nata. These bite-sized treats combine the flakiness of golden puff pastry with a lusciously creamy coconut custard filling, made with sweetened condensed milk, shredded coconut, and rich egg yolks. Baked to perfection with lightly caramelized tops, these tarts are as visually stunning as they are delicious. With just 20 minutes of prep time, they’re surprisingly easy to whip up and perfect for any occasion, whether you’re hosting a brunch or craving a sweet snack. Serve them with a dusting of powdered sugar for extra elegance, and enjoy them fresh or stored for later. Perfectly sweet, lightly tropical, and authentically Portuguese, these coconut custard tarts are a must-try indulgence!
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Recipe Information
Ingredients
- 1 package Puff pastry sheets
- 1 can (about 14 ounces) Sweetened condensed milk
- 1 cup Shredded unsweetened coconut
- 4 large Egg yolks
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin or line it with non-stick baking spray.
Roll out the puff pastry onto a clean, lightly floured surface. Cut the pastry into 12 equal squares or circles large enough to line each muffin cup. Press each piece of pastry into the muffin tin, ensuring it lines the bottom and sides. Trim any excess pastry at the edges.
In a large mixing bowl, combine the sweetened condensed milk, shredded coconut, egg yolks, whole milk, vanilla extract, and salt. Whisk everything together until the mixture is smooth and uniform in consistency.
Spoon the custard mixture evenly into the prepared puff pastry-lined muffin cups, filling each about 3/4 of the way to allow room for expansion during baking.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops of the tarts are golden brown and slightly caramelized. The custard should be set but still slightly jiggly in the center.
Remove the tarts from the oven and allow them to cool in the muffin tin for about 10 minutes. Then gently transfer them to a wire rack to cool completely.
Optional: Dust the cooled tarts with powdered sugar before serving for an extra touch of sweetness.
Serve and enjoy! These tarts can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 21.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
