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This custard jam coconut tart is made up of a crumbly oaty base, a creamy custard filling, a fruity jam topping all topped off with a sprinkle of desiccated coconut and fresh raspberries. The perfect chilled dessert to enjoy this summer. 

Custard Jam Coconut Tart (Vegan)

This recipe is inspired by the Manchester Tart – traditionally made up of a shortcrust pastry base, custard filling, jam and desiccated coconut. I didn’t want to call it a Manchester tart as I don’t think many have heard of it. I lived in Manchester for 15 years and hadn’t heard of it until recently! 

I have to give you a disclaimer and admit that I’ve never actually tried a Manchester tart before. As I mentioned before, I only recently discovered it exists. However, it sounds right up my street! 

I love pastry…

I love custard…

I love Jam…

And I love coconut. The idea of combining all 4 elements sounded even more appealing.

Custard Jam Coconut Tart (Vegan)

I tried to make it healthier by using oats for the base instead of shop bought pastry. I also tried to reduce the sugar content in the base and custard filling as much as I could while still making sure it tastes good. Of course you always have the option of using even less sugar if you prefer. 

I always say that sweet treats, even ones made with healthier ingredients, should always be enjoyed as a treat every now and then and as part of a balanced diet. I wouldn’t eat something like this on a daily basis and wouldn’t recommend anyone do so consistently. Not that I’m claiming this tart to be healthy in any way, but still better than some of the ultra processed desserts available to buy in shops. 

What you need to make this custard jam coconut tart:

Oats – I love using oats to make a healthier base for tarts. It results in a more biscuity texture and taste rather than a pastry, which I actually prefer. I used plain oats blended into a fine flour in the food processor. You can use gluten-free oats to make the recipe gluten-free.

Butter – to help hold the oats together and add some richness to the base. You can use dairy butter, a dairy-free alternative or coconut oil.

Granulated sugar – you can use any or a mishmash of different types of sugar. I used a mixture of dark Muscovado and caster, but any will work. You can use less sugar if you want a healthier version.

Coconut cream – this will form the base of the custard layer. The trick is to only use the creamy part of full fat canned coconut milk. Refrigerate 2 cans of full fat coconut milk overnight, then remove the solid part on top and discard the water. This will make the tart nice and creamy!

Cornflour – to help thicken and set the custard so you don’t need to use eggs.

Jam – because this recipe is inspired by the Manchester tart, I decided to use raspberry conserve as it’s what’s traditionally used. You can use any jam/conserve you prefer. 

Desiccated coconut – for decoration, but also a subtle coconut flavour that goes so well with the jam! 

This custard jam coconut tart is:

  • Vegan
  • Dairy-free
  • Gluten-free
  • Nut-free
  • A great option for a chilled summer treat
  • A real crowd pleaser
  • So decadent and delicious!

Custard Jam Coconut Tart

This custard jam coconut tart is made up of a crumbly oaty base, a creamy custard filling, a fruity jam topping all topped off with a sprinkle of desiccated coconut and fresh raspberries. The perfect chilled dessert to enjoy this summer. 
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Chill time 4 hours
Course Dessert
Servings 10
Calories 449 kcal

Ingredients
 
 

For the base

  • 315g oat flour*
  • 45g granulated sugar
  • 1/4 tsp salt
  • 150g butter or dairy-free spread/coconut oil
  • 1 tbsp cold water

For the custard filling

  • 180ml milk of choice
  • 300g full fat coconut milk cream only**
  • 45g cornflour
  • 70g granulated sugar
  • 1 tsp vanilla paste or extract
  • Pinch of salt
  • An optional pinch of turmeric***

For the toppings

  • 200g raspberry jam
  • 50g desiccated coconut
  • Fresh raspberries

Instructions
 

  • Preheat oven to 180C/160C fan.
  • Mix together the oat flour, dark muscovado sugar and salt in a large bowl. Rub the butter into the flour and add in the cold water. Mix until you have a smooth dough.
  • Press the dough into and up the sides of a 9 inch (23cm) loose base tart tin. Prick the base a few times with a fork and bake for 25 minutes. Leave to cool.
  • Once the base is baked, start making the filling. Add the milk, cornflour and sugar to a sauce pan and mix until the cornflour has dissolved (you need to do this off the heat). Now add the coconut cream, vanilla paste, salt and a pinch of turmeric (if using any). Cook over a medium heat until the mixture starts to thicken (this should only take a few minutes).
  • Take off the heat and immediately pour into the base. Allow to cool slightly before transferring to the fridge to chill. Allow to set for 4-5 hours.
  • Spread the jam on top and scatter with the desiccated coconut, then top with raspberries.

Notes

* Plain oats blended into a fine flour in the food processor. You can use gluten-free oats to make the recipe gluten-free.
** Refrigerate 2 cans of full fat coconut milk overnight, then remove the solid part on top and discard the water. This will make the tart nice and creamy!
*** Turmeric will add a yellow tint to make it look more like custard, but this is optional.
 

Nutrition

Calories: 449kcalCarbohydrates: 52gProtein: 6gFat: 25gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 32mgSodium: 199mgPotassium: 229mgFiber: 3gSugar: 22gVitamin A: 375IUVitamin C: 2mgCalcium: 55mgIron: 3mg
Keyword dairy-free dessert, egg-free, gluten-free dessert, nut-free, vegan, vegan dessert, vegan recipes, vegan tart
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