Coconut Custard and Rhubarb Tart
3.3
(10)
Active Time
1 hour 35 minutes
Total Time
3 hours 30 minutes
Dairy-free, flourless, kosher for Passover, and pretty in pink—this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an extra-indulgent and intensely coconut-y flavor.
Ingredients
8 servings
Custard
Crust
Rhubarb Syrup and Assembly
Special Equipment
Preparation
Custard
Step 1
Bring coconut milk to a simmer in a medium saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl to combine. Whisking constantly, gradually add 1 cup warmed coconut milk to egg yolk mixture. Whisking constantly, add egg mixture to milk mixture in saucepan. Cook over medium heat, whisking constantly, 7 minutes (mixture should start bubbling halfway through and thicken to a pudding consistency, but be sure to cook the full 7 minutes).
Step 2
Strain mixture through a fine-mesh sieve into a large bowl. Immediately whisk in coconut oil and vanilla. Cover bowl with plastic, pressing on surface of custard. Chill until set, at least 2 hours.
Step 3
Do Ahead: Custard can be made 1 day ahead. Keep chilled.
Crust
Step 4
Preheat oven to 325°. Toast coconut on a rimmed baking sheet, tossing once, until golden, 7–10 minutes. Let cool.
Step 5
Lightly coat tart pan with nonstick spray. Mix toasted coconut, egg whites, oil, sugar, and salt with a rubber spatula in a large bowl until combined and the consistency of a stiff paste.
Step 6
Transfer coconut mixture to tart pan. Using your hands, press mixture evenly onto bottom and up sides of pan. Bake crust until edges are lightly brown and bottom is set and just barely golden, about 10 minutes. Transfer pan to a wire rack and let crust cool.
Step 7
Do Ahead: Crust can be baked 1 day ahead. Wrap with plastic and store at room temperature.
Rhubarb Syrup and Assembly
Step 8
Sprinkle gelatin over 1/4 cup water in a small bowl. Let sit 10 minutes.
Step 9
Combine jelly and 1 cup water in a medium saucepan and bring to a boil. Add bloomed gelatin and mix to combine. Add rhubarb, reduce heat, and simmer, stirring occasionally, until rhubarb is lighter pink in color and slightly softened, 2–4 minutes depending on thickness of stalks. Mix in lemon juice. Turn off heat and let rhubarb come to room temperature in syrup (about 1 hour). Strain cooled rhubarb through a fine-mesh sieve into a small bowl; reserve syrup.
Step 10
Whisk chilled custard until creamy. Spoon custard into tart shell; smooth with an offset spatula.
Step 11
Scatter rhubarb in an even layer over custard. Pour 1/4 cup rhubarb syrup over fruit, tilting pan to evenly distribute. Chill 20 minutes, then repeat with 1/4 cup rhubarb syrup. Chill tart at least 3 hours and up to overnight before serving.
How would you rate Coconut Custard and Rhubarb Tart?
Leave a Review
Reviews (10)
Back to TopI made this last weekend. I followed the recipe exactly as written (with cornstarch) and it was delicious...it was a hit at the party I went to. You could make this with any fruit...even just sliced strawberries all over the top would be great.
sfitz2019
Seattle
5/14/2019
The coconut custard was wonderful but the rest was bleh. I love rhubarb and so was really excited about it but it just wasn't doing it for us.
VanDyken1989
6/4/2018
Unlike other reviews I actually made this. I used tapioca starch as a thickener and my intuition told me it was too much but I went with the recipe. What a waste of 2 cans of coconut milk. I ended up with coconut snot. It tasted awful and was so gummy it was inedible. Don't waste your time and money on this one. Please stop reviewing recipes you haven't actually made, that is not what a review is. Epicurious used to be my go to for recipes but I'm not trusting it more and more, too bad!
harvdog7
vancouver
4/29/2018
I made this dessert for Easter dinner, and got a quite positive response from my friends and dinner guests. Here is my breakdown of the different elements, and what I did and didn't follow: Custard - did this exactly as suggested - it was very yummy, and sweet, but not overwhelming. Will definitely be making pudding or custard with coconut milk again. Crust - I do not want to make a special trip for desiccated coconut (had everything else), so I made a graham cracker style crust with Trader Joe's ginger snaps and Digestives with butter, but you could do coconut oil instead. Topping - I kind of winged this part, but was very pleased: I simmered some frozen rhubarb in a pot with some white sugar and then added ~1/2 cup strawberry jam. I would have added fresh berries too, but didn't have any. This made a thick, pinkish mush (not nearly as pretty as the photo - also some of my rhubarb was green, so that was unavoiadble), but it was tart and sweet and the perfect pairing with the sweet custard. I would definitely use this topping on pancakes or waffles something else in the future too.
run_swim_eat_sleep
4/2/2018
I haven't tried this yet but to answer the two questions; a substitution for corn starch is tapioca starch or flour and a substitution for lemon juice is apple cider vinegar.
acwhitney
4/2/2018
Following the directions exactly.........my rhubarb is mushy. The syrup is the consistency of water not syrup. So much for a beautiful Easter dessert. One fork rating is too much.
pcolsen
USA
4/1/2018
Okay so this calls for cornstarch which you cannot use on Passover. What can be used instead?
chanab
3/29/2018
QUESTION: I would love to try this recipe - but my wife cannot have lemon juice. Could this be excluded - or is there a substitute that might work? (For example, in salad dressings that call for Lemon Juice - we substitute Champagne Vinegar.) Thanks!
jc517b
Seattle, WA
3/29/2018
This recipe does look delicious but it is not kosher for Passover if you are Ashkenazi. Cornstarch would not be allowed in a Passover recipe. It could be replaced with potato starch.
swartzy
Toronto, Ontario
3/29/2018
I have a question, not a review. Is there something else I could use for the crust besides shredded coconut? I’m not a huge fan so just looking for an alternative to lessen the coconut flavor. Thanks in advance!
missshe
Dallas
3/29/2018
See Related Recipes and Cooking Tips
41 Rhubarb Recipes to Add to Your Spring Agenda
These magenta stalks are only around for a short time in spring. Cook ’em while you can.61 Easter Desserts, Each One Better Than a Chocolate Egg
No Easter basket or pandering to bunnies required.37 Passover Desserts to End Your Seder on a Sweet Note
Coconut macaroons, matzo toffee, and so much more.31 Dairy-Free Desserts to Satisfy Your Sweet Tooth Without Butter or Cream
Never let a dairy intolerance keep you from cake.77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do.59 Baked Goods That Don't Require All-Purpose Flour
You don't need AP flour to make these brownies, loaf cakes, cookies, scones, or crackers.37 Ways to Use Extra Egg Yolks
Made a lot of egg white cocktails and got some extra egg yolks on hand? We can help.What to Cook This Weekend: March 30–April 1
It's Easter *and* Passover this weekend—and you'll still need to eat in between the holiday meals. Here's how to fill the rest of the weekend with spring flavors and company-worthy dishes.
