Thai Pumpkin Custard Tarts

Thai · Autumn · 60 min · Serves 6 · By Lesapor Test Kitchen

These Thai pumpkin custard tarts are a delightful way to embrace the flavors of autumn with a Thai twist. Simple to prepare, they feature a silky pumpkin custard with fragrant notes of coconut and a hint of spice, all nestled in a crisp tart shell. Perfect for a cozy weekend baking session.

Ingredients

• 6 frozen tart shells, thawed
• 1 cup canned pumpkin purée
• 1/2 cup coconut milk
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon vanilla extract

Method

1. Preheat your oven to 350°F (175°C). Place the tart shells on a baking sheet.
2. In a mixing bowl, combine the canned pumpkin purée, coconut milk, granulated sugar, ground cinnamon, ground nutmeg, and salt. Stir until well mixed.
3. Add the eggs and vanilla extract to the pumpkin mixture. Whisk until smooth and fully integrated.
4. Pour the custard filling into the tart shells, filling each about three-quarters full.
5. Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden.
6. Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.