Who doesn’t love chocolate pudding? And I don’t mean jello pudding cups … I mean homemade chocolate pudding … richness and sweetness and creaminess and deliciousness all rolled into one spoonful of joy.
How about we toss in a coconut pastry crust … and turn it into a tart? Does that make it even more appealing?
I am unabashedly in love with this combination.
This recipe came on my radar when (surprise surprise) I came upon it on pinterest. The picture I pinned promised me the best chocolate pie recipe ever. Who can resist that?
I clicked to follow the link to the original source, and was introduced to Kelly and her mammy’s chocolate pie.
Who doesn’t love something grandma made?
I fell hook, line and sinker for it … have made it several times over the last two and a half weeks … and tweaked it to what it is today.
The first time I made it … I stuck to the original. Pastry crust and chocolate pudding filling. Rather than top it with toasted meringue … I opted to pipe a little whipped cream. A little added decadence to a very simple recipe.
After that … I thought: I like chocolate and coconut together. Why don’t I made a coconut pastry crust?
Kelly’s grandma’s recipe evolved to include a dressed up base. I opted to make them both into mini tarts (using muffin pans lined with cupcake liners) and a rectangular tart.
Then it was time to fiddle around with the chocolate pudding. I replaced the milk with almond milk. I tossed in a teaspoon of espresso powder, swapped the butter for coconut oil and … bam! I ended up with one of my favourite things.
I love how creamy the pudding is, how crispy the pastry is … and when you put them together …
Happiness in a bite. Or several bites.
I’m gonna tell you … it’s a little messy.
You see, the coconut crust isn’t like regular pastry dough that I roll out, and then shape to fit into my cupcake pans or regular tart pans. This dough doesn’t cover the base and go up the sides, ensuring a perfect little conduit for the chocolate pudding.
No. This coconut crust is more like a shortbread crust, and so it’s a little more difficult to mold as well as traditional pastry dough.
But who cares right?!
I combined all the ingredients and then pressed pieces of the dough into the base of the cupcake pan / tart pan / mini tart pan (I told you … I’ve made these multiple times: multiple baking vessels have been used).
The coconut pastry is then blind baked until it’s crispy. Cooled and then topped with almond milk chocolate pudding.
Crunchy base, creamy centre … top with a dollop of whipped cream …
Perfection in my opinion. You should probably try it … immediately.
almond milk chocolate pudding coconut tarts
almond milk chocolate pudding
2 c. almond milk
2 tbsp cornstarch
2 tbsp flour
1 c. sugar
pinch of salt
1 tsp espresso powder
1/4 c. cocoa powder
3 egg yolks
1 tsp vanilla
2 tbsp coconut oil
Combine the almond milk, cornstarch, flour, sugar, salt, espresso powder, cocoa powder and egg yolks in a medium saucepan.
Cook over medium-low heat, whisking continuously. It’ll take about 10 minutes, be patient, but it’ll thicken nicely (make sure you whisk along the sides of the saucepan so that the custard doesn’t stick to the bottom).
Once it’s just about to bubble, remove the saucepan from heat. Stir in the vanilla and the coconut oil. Once incorporated, pass the custard through a strainer. You want to get all those little bits out so that you end up with the smoothest pudding possible.
Cover with plastic wrap and cool in the fridge.
almond milk chocolate pudding. Done.
coconut pastry dough
1 1/2 c. flour
3/4 c. flaked coconut
3/4 c. brown sugar
1/2 tsp salt
10 tbsp coconut oil (melted if it’s hardened)
Heat your oven to 350 F.
Mix your flour, coconut, brown sugar and salt together.
Add the melted coconut oil. Mix until it comes together (it’ll look like wet sand … not mud, but wet sand).
Press into your tart pan / mini tart pans / cupcake pan.
Bake for 12 minutes. You might think it’s overkill. It’s not. You want a really crunchy tart shell.
Remove from the oven and cool completely on a wire rack.
The hard work is done. Now all you have to do is assemble. Generously top or fill your pastry crust with the chocolate pudding.
Bet you can’t eat just one (mini tart or slice).