Quindim – Small Brazilian coconut tarts

 

Quindim is a popular desert in Brazil. 

It’s a custard like mixture with coconut and vanilla and baked in the oven. 

It can be baked in a big pie dish or small ramekins or mini pudding moulds.

They are bright yellow, have a shinny top and a burnt/golden bottom.  The origin is believed to come from African slaves in the 17th century Brazil, where coconut were found in large quantities and sugarcane was a important industry at the time.

Ingredients

• 1 cup white sugar
• 1 cup shredded coconut
• 1 tablespoon butter, softened
• 1 teaspoon of vanilla extract
• 5 organic egg yolks
• 1 whole organic egg 

Preparation

Preheat an oven to 175 degrees Celsius

Mix the eggs  and pour the sugar, coconut, vanilla and melted butter into the bowl.  Beat until well combined. Prepare the ramekins or pie dish (22cm) by greasing them and pour a layer of caster sugar at the bottom. 
  

Pour the mixture into a 22cm pie* dish or individual ramekins. Place the pie plate/ramekins in a large roasting pan. Pour enough boiling water into the bottom of the roasting pan to reach about half-way up the side of the pie plate.

Bake in the preheated oven until golden brown on top, about 30 minutes. Allow to cool for 15 mins before turning out onto a serving dish.  Run the sides with a sharp knife to remove the tarts. You may have to  tap firmly when  dishing out of the ramekin. Refrigerate until serving.

Quindim

* – The names: Quindao = if making in a 22cm dish pie (large tart) served in slices and Quindim  = if making in ramekins (small tarts).