1. Pre-heat the oven to 350°F (175°C).
  2. Mix all the ingredients for the crust together in a medium-sized bowl.
  3. Divide the crust mixture equally between the individual 4" (10 cm) tart pans or in a 9" (23 cm) pie pan, preferably with a removable bottom. Press the crust mixture into the pan and pan sides, with the back of a dessert spoon, or using your fingers. Create a nice angle at the bottom of the tart base and prick all over the base with a fork.
  4. Bake for 10-12 minutes, or until it turns a light, golden brown. Remove from the oven, and cool completely.
  5. Place the coconut cream, salt, erythritol, and vanilla in a medium-sized saucepan. Let it simmer for about 10 minutes. Remove from heat.
  6. Sprinkle the gelatine powder over the cold water, and let bloom for 3 minutes.
  7. In a separate bowl, beat the egg yolks until creamy with a mixer. Very slowly, gradually pour the hot coconut cream into the eggs, whisking continuously, until well blended and smooth.
  8. Pour everything back to the saucepan and return it to the stove over low heat. Add the gelatine, and whisk for 5 minutes, or until it has dissolved and the mixture has slightly thickened.
  9. If you notice any lumps in the custard, strain it through a sieve. Spoon the custard into the tart shells and refrigerate for at least two hours, or until set. When cooled, finish off with a dusting of nutmeg. Enjoy!


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