Coconut-Mandarin Custard Tart

Makes 12
Prep 10 m
Chill 120 m
Bake 10 m
Chill or overnight



  1. 1 of 4 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. 2 of 4 Bake in 450 degrees F oven about 10 minutes or until golden. Remove tart pan to wire rack; let cool completely.
  3. 3 of 4 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. 4 of 4 Top with oranges and coconut.


  1. 1 of 1 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 Information for Coconut-Mandarin Custard Tart
Servings Per Recipe: 12
Per Serving: 13 g Fat, total, 12 mg chol., 8 g sat. fat, 0 g fiber, 202 mg sodium, 202 kcal cal., 2 g pro., 21 g carb.