The impossible custard tart

The impossible custard tart

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  • 6
  • Easy
  • 5 minutes
  • 45 minutes
  • Nederburg Special Late Harvest 2016


  • 1 1⁄2 cups milk
  • 60 g desiccated coconut
  • 50 g butter
  • 1⁄2 vanilla pod, seeds scraped
  • 1 free-range egg
  • 40 g flour
  • 110 g caster or coconut sugar
  • 1 lime, zested and juiced
  • 1 t turmeric
  • 1 t ground cardamom
  • Fresh coconut, finely grated, to garnish

Cooking Instructions

Preheat the oven to 160°C and grease an 18 cm tart tin.

Place all the ingredients into a blender and blend until smooth. Pour the mixture into the greased tin and bake for 45 minutes, or until cooked through.

Sprinkle over the coconut and serve.

Cook's note: This dessert is impossibly delicious to eat and (bonus!) so easy it’s impossible to fail at making it. Simply blend all the ingredients, bake, serve and surrender.

Discover more warm pudding recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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