Portuguese Coconut Custard Tarts Made Easy in Your Pressure Cooker
Quick and easy Portuguese Coconut Custard Tarts with a gentle coconut vibe, ready using a pressure cooker for speedy deliciousness.
Equipment
- 1 Muffin tin Use nonstick spray lightly if desired
Ingredients
Main ingredients
- Nonstick vegetable spray oil optional but handy to keep things from sticking
- 2 tablespoons cornstarch to help thicken things nicely
- 1 cup milk for that creamy base
- 1 cup sweetened shredded coconut for texture and flavor
- 3 large eggs to get that custard richness locked in
- 1 cup granulated sugar for that sweet kick
- 2 tablespoons melted unsalted butter to keep things smooth
- ΒΌ teaspoon lemon extract plus a pinch of salt to brighten the flavors up
Instructions
Instructions
- Preheat the oven to 350 degrees F. Use nonstick spray on your muffin tin lightly if desired.
- Whisk cornstarch with milk in a medium bowl until smooth. Add shredded coconut, eggs, sugar, melted butter, lemon extract, and salt, mixing well.
- Pour the mixture evenly into muffin cups, filling about three-quarters full.
- Bake in the oven for 25 to 30 minutes until tops are golden and set.
- Let them cool before removing from the tin.
Notes
Store leftovers in an airtight container in the fridge for up to three days.
Reheat gently and try a quick broil for a minute or two to refresh crisp edges.