Coconut-Mandarin Custard Tart

Coconut-Mandarin Custard Tart
Servings: 12 Prep 10 mins Chill 2 hrs or overnight Bake 450°F 10 mins


  • 1/2 package refrigerated ready-to-use folded pie crust (1 crust)
  • 1 3/4 ounce package instant vanilla pudding-and-pie-filling mix
  • 1 cup sour cream
  • 3/4 cup can coconut milk (not cream of coconut)
  • 1 tablespoon rum
  • 1 11 ounce can mandarin oranges, drained
  • 1/2 cup flaked sweetened coconut, toasted (see Note, below)

Make It

1. Heat oven to 450 degrees F. Let refrigerated crust stand at room temperature for 15 minutes. Unfold crust; gently fit into bottom and up side of 9-inch tart pan with removable bottom. Trim off excess crust around edge. Prick bottom of crust with fork.

2. Bake in 450 degrees F oven about 10 minutes or until golden. Remove tart pan to wire rack; let cool completely.

3. In large bowl, combine pudding mix, sour cream, coconut milk and rum. On medium speed, beat until thickened, 2 minutes. Spread into crust. Place plastic wrap directly on surface. Refrigerate 2 hours or overnight to firm filling.

4. Top with oranges and coconut.


5. To toast coconut, spread on foil-lined baking sheet. Bake in 350 degrees F oven for 10 minutes or until golden, stirring once. Let cool completely.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 202, Fat, total (g): 13, chol. (mg): 12, sat. fat (g): 8, carb. (g): 21, fiber (g): , pro. (g): 2, sodium (mg): 202, Percent Daily Values are based on a 2,000 calorie diet.