Chocolate Coconut Cream Custard Tart
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 tarts
This decadent chocolate covered tart is a true delight (and it's easier to make than you might think).
  • For the crust
  • 1 oz. (about ¼ cup) walnut pieces
  • 2 sheets graham crackers, broken into large pieces
  • 1 Tbs. coconut oil, in liquid form
  • 1 tsp. honey
  • 1 tsp. unsweetened cocoa powder
  • ¼ tsp. vanilla extract
  • For the custard
  • ¼ cup full-fat coconut milk (not light)
  • ¼ tsp. gelatin
  • 1 egg yolk
  • Pinch of kosher salt
  • ¼ tsp. vanilla extract
  • For the fudge topping
  • 1 tsp. unsweetened cocoa powder
  • 1 Tbs. coconut oil, in liquid form
  • 2 tsp. honey
  • ¼ tsp. vanilla extract
  • Pinch of kosher salt
  1. In a small bowl, add the gelatin to the coconut milk and let sit for at least 5 minutes.
  2. Meanwhile, in a food processor, pulse the walnuts until they resemble sand, 5-7 pulses.
  3. Add the graham crackers, oil, honey, cocoa, and vanilla.
  4. Pulse until the mixture resembles wet sand. You may need to scrape down the sides of the bowl with a spatula.
  5. Using a muffin tin, fill 2 cups with liners. Divide the graham cracker mixture equally in each cup, and with your fingertips, press the mixture into the bottom and sides of the liners to fill the mold.
  6. Place in the refrigerator.
  7. Place the egg yolk in a small bowl.
  8. In a small saucepan, combine the coconut milk mixture, honey, and salt over low heat, until small bubbles form along the edge of the pan and the mixture is fully combined, about 1.5 minutes.
  9. Remove the pan from the heat and slowly pour it into the small bowl with the yolk while whisking. Add the vanilla extract.
  10. At this point, retrieve the muffin tin from the refrigerator and place it near the stove.
  11. Add the egg mixture back into the sauce pan, and return the heat to low.
  12. Constantly stir the mixture until it begins to thicken slightly, about 1.5 minutes. This is where you must be careful because if the mixture gets too hot, the egg will curdle!
  13. Pour the custard into the graham cracker shells so that both cups are nearly full. Place back in the refrigerator until the custard is no longer liquid, has some wiggle (like pudding), at least 30 minutes.
  14. When your custard is ready, make the fudge. In a small bowl, combine all the ingredients. Pour over each tart. The chocolate will harden in room temperature after a few minutes. Enjoy!
Recipe by Fit Bottomed Girls at