This White Chocolate Coconut Shortbread with Vanilla Custard combines two luscious components: a silky, white chocolate-infused vanilla custard and a tender coconut-tinged shortbread. The custard—thickened with cornstarch and enriched with white chocolate and butter—offers a delicate sweetness and a creamy texture. The shortbread base, made with both wheat and coconut flours, delivers a subtly nutty flavor and a satisfyingly crumbly bite. Baked until golden, these treats are perfect for afternoon tea, elegant dessert plates, or a comforting sweet snack.
Cooking Time
Custard Preparation & Cooling: 20 minutes + 30 minutes chilling
Dough Mixing & Resting: 15 minutes + 15 minutes chilling
Baking Shortbreads: 15 minutes
Total Active Time: ~60 minutes
Total Elapsed Time: ~1 hour 30 minutes
Ingredients
For the Vanilla Custard:
40 g granulated sugar
5 g vanilla sugar (or 1 tsp vanilla extract)
20 g cornstarch
1 large egg yolk
300 ml whole milk
80 g white chocolate, chopped
30 g unsalted butter, cubed
For the Coconut Shortbread:
100 g unsalted butter, softened
Pinch of salt
40 g granulated sugar
30 g milk
150 g all-purpose flour
40 g coconut flour
Step-by-Step Cooking Directions
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