Get into tropical vibes with this Coconut, Ginger & Jackfruit tart recipe! This recipe is created in the Mystery Baking Challenge, where Coconut, Ginger & Jackfruit were a randomly selected ingredient combination. A surprisingly good combination of tropical flavors. Exchange your cocktail for a slice of Coconut, Ginger & Jackfruit tart with a boozy surprise.
Ingredients for 8 – 10 pieces
For the tart base
• 250g white flour
• 150g cubed butter
• 80g fine sugar
• 1 egg
• 1/4 tsp salt
For the Coconut-Ginger custard
• 500 ml coconut milk
• 100g sugar
• 45g corn starch
•25g peeled ginger
• 3 egg yolks (approx. 50 g)
• Pinch of salt
For the Jackfruit & Coconut topping
• 2 cans ripe jackfruit
• Splash white rum
• 20g coconut flakes
• 25 tart tin
• Small pan
• Rolling pin
• Baking tray
• Baking paper
• Blind baking beans
• Mixing bowl
• Chopping board
• Small/medium size bowl
• Small whisk
How to prepare the tart crust
1. Put all the ingredients for the tart crust in a bowl and mix and knead until a dough has formed. Shape it into a ball, cover it and let it set in the fridge for at least an hour. The dough needs to be chilled enough to be able to roll it out. In the meanwhile grease your tart tin.
2. Preheat the oven to 175°C/350°F. Dust your countertop with some flour and roll out the dough until it is about 5 cm/2 inches wider than your tart tin. Transport your dough into the greased tart tin (folding the dough halfway and opening it again in the tart tin or draping the dough over your rolling pin can be helpful hacks) and push the dough in all the corners. Prick some holes in the tart base with a fork. This was the tart crust will not bubble up in the oven.
3. Cover the prepared dough with a sheet of baking paper and fill it up with blind baking beans. Make sure the baking beans are evenly divided into all corners. Blind bake the tart base for 20 minutes after which you remove the baking paper and blind baking beans carefully and bake the tart 10 minutes more to get a nice and brown crust.
How to prepare the Coconut-Ginger custard
1. Grate the ginger in a pan and add 450 ml of the coconut milk and 50g of sugar. Heat it on medium-high heat and stir until the sugar is dissolved.
2. In a small bowl mix the remaining 50g of sugar, the egg yolks, corn starch, salt, and the remaining 50 ml of coconut milk into a smooth mixture. Make sure no lumps of corn starch are left.
3. Add a couple of spoons of the warm coconut milk to the custard mixture (This is to gradually let the egg yolks get used to the warm temperature of the coconut milk. This will avoid curdling of the custard). Then add the mixture to the hot milk. Whisk on a low-medium heat for about 2 minutes. When the custard thickens up, remove the pan from the heat source.
4. Transfer the hot custard on a plate with a spatula. Cover it with cling film to avoid a crusty layer on top. Let it first cool down to room temperature on the kitchen top and then transfer it to the fridge until ready to use.
How to prepare the Jackfruit & Coconut topping
1. Preheat the oven to 200°C/400°F. Divide the coconut flakes on a baking tray. Roast the coconut flakes in about 2 minutes (It’s best not to multitask with roasting the coconut flakes, as they will fastly brown too much).
2. Strain the jackfruit with a sieve and cut the fruit in little pieces. Add the jackfruit to a bowl, add a splash of white rum and let it sit for 10 to 15 minutes.
3. Optionally strain the rum from the jackfruit to avoid the liquid from leaking into the tart.
How to assemble the Coconut, Ginger & Jackfruit tart
1. Fill the tart base with the coconut and ginger custard and spread it out evenly with a spatula.
2. Add the rum-soaked jackfruit on top of the custard and finish the tart by sprinkling the toasted coconut flakes on top of the rum-soaked jackfruit.
* The tart can be kept in an airtight container in the fridge for about 4 days.
If you are curious to find out how I took up the Mystery Baking Challenge and made this tart for the first time, check out the first episode of the Mystery Baking Challenge.
I’m very excited to see your version of the Coconut, Ginger & Jackfruit tart. Share your creations with me @TalesofPastry or #TalesofPastry. Let me know in the comments what you think about this tropical treat.