One of my favourite childhood memories is Sunday yum cha with my family in Sydney’s Chinatown with custard tarts to finish our meal.
I can guarantee these chaps are a whole lot better for you though – made with a coconut chia pastry and just a little maple syrup to sweeten.
250ml (1 cup) milk
2 tsp cornflour
2 tbs maple syrup
1 tsp natural vanilla extract
60ml (1⁄4 cup) pouring cream
Finely grated fresh nutmeg, to serve
Coconut chia pastry
155g (1 cup) wholemeal spelt flour
40g (1/4 cup) sesame seeds
1 tbs white chia seeds
20g (1/4 cup) shredded coconut
60g butter, chilled, chopped
2 tsp maple syrup
2 tbs cold water
To make the pastry, grease six 3 cm-deep, 8 cm (base measurement) fluted tart tins with removable bases. Place the flour, sesame seeds, chia seeds, shredded coconut and butter in a food processor or Thermomix and process until resembles fine crumbs (Thermomix: 8 sec/speed 5). Add the maple syrup and water. Process again until dough comes together (Thermomix: 5 sec/speed 5).
Turn onto a lightly floured surface and knead until just smooth. Divide the dough into 6 portions.
Roll each portion on a sheet of baking paper to a circle large enough to line the base and side of each prepared tin.
Line tins with dough, pressing into the fluted edges, and trim excess, if needed. Place on a baking tray and chill in the fridge for 10-15 minutes.
Preheat oven to 180°C/160°C fan forced. Line the pastry cases with baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake a further 10-15 minutes or until pale golden. Set aside to cool completely.
Meanwhile, whisk together the milk, eggs and cornflour in a large bowl or jug until smooth. Whisk in the maple syrup, vanilla and cream until combined. (Thermomix: place all custard ingredients into mixing bowl and mix 5 sec/speed 7).
Pour the custard mixture into cooled pastry cases. Sprinkle with nutmeg. Bake for 15-20 minutes or until custard has just set. Set aside in tins to cool. Can be served warm or cold.