If you’re looking for a dessert that feels truly bakery-level, these Coconut Chocolate Custard & Pumpkin Pate A Sablé Tartlets deliver. Each tartlet starts with a buttery sablé shell (tender and crumbly like a cookie), filled with a silky coconut-chocolate custard, and finished with a smooth pumpkin pâté layer that adds warm spice and a gorgeous seasonal touch.
They’re elegant enough for holidays and dinner parties, but still completely doable at home. The best part: you can make the components ahead, then assemble when you’re ready.
Ingredients
Makes 10–12 tartlets (about 3-inch / 7–8 cm each)
Sablé Tartlet Shells (Pâte Sablée)
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water (as needed)
- 1 teaspoon vanilla extract (optional)
Coconut Chocolate Custard
- 1 1/2 cups (360ml) coconut milk (full-fat for best texture)
- 1/2 cup (120ml) whole milk (or more coconut milk)
- 3 large egg yolks
- 1/3 cup (65g) granulated sugar
- 2 tablespoons (15g) cornstarch
- 2 tablespoons (10–12g) unsweetened cocoa powder
- 4 oz (115g) semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Pumpkin Pâté Layer
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 2 tablespoons (25g) brown sugar (adjust to taste)
- 1 tablespoon (14g) unsalted butter
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves or ginger (optional)
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- Pinch of salt
Optional Garnish
- Toasted coconut flakes
- Chocolate curls or shaved chocolate
- A light dusting of cocoa powder
Preparation Time
- Prep time: 35 minutes
- Baking time: 15–18 minutes
- Chilling time: 2–3 hours (or overnight)
- Total time: About 3–4 hours
Step-by-Step Instructions
Step 1: Make the Sablé Dough
In a bowl, whisk flour, powdered sugar, and salt. Cut in cold butter until the mixture looks like fine crumbs.
Add egg yolk (and vanilla if using). Mix until the dough starts to come together. Add cold water 1 tablespoon at a time only if needed.
Form into a disk, wrap, and chill 30 minutes.
Step 2: Bake the Tartlet Shells
Preheat oven to 350°F (175°C). Roll dough to about 1/8 inch (3 mm) thick. Press into tartlet pans.
Prick the bottoms with a fork. Line with parchment and add baking weights (or dry beans).
Bake 12 minutes, remove weights, then bake 3–6 minutes more until lightly golden. Cool completely.
Step 3: Cook the Coconut Chocolate Custard
In a saucepan, warm coconut milk + milk until steaming (not boiling).
In a bowl, whisk egg yolks, sugar, cornstarch, cocoa, and salt until smooth.
Slowly whisk warm milk into the yolk mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, until thick and glossy (about 3–5 minutes).
Remove from heat. Stir in chopped chocolate and vanilla until smooth. Cover with plastic wrap pressed directly on the surface and chill 1–2 hours.
Step 4: Make the Pumpkin Pâté
In a small saucepan, combine pumpkin puree, brown sugar, butter, spices, salt, and vanilla. Cook over medium heat for 3–4 minutes to deepen flavor and reduce moisture.
Stir in the cornstarch slurry and cook 1–2 minutes until thick like a spreadable paste. Cool completely (it will firm more as it cools).
Step 5: Assemble the Tartlets
Spoon or pipe coconut chocolate custard into cooled tart shells. Smooth the top.
Add a thin layer (or piped swirl) of pumpkin pâté over the custard. Chill 30–60 minutes to set for clean serving.
Step 6: Serve
Top with toasted coconut, chocolate shavings, or a dusting of cocoa. Serve chilled for the best texture.
Serving Suggestions
- Serve with espresso or strong coffee to balance the richness.
- Add fresh berries (raspberries work especially well with chocolate).
- For a holiday plate, pair with mini cookies or candied nuts.
- Make them bite-size using mini tartlet pans for dessert platters.
Nutritional Highlights
| Nutrient | Per Serving (1 tartlet) |
|---|---|
| Calories | 280 |
| Protein | 4 grams |
| Total Fat | 18 grams |
| Saturated Fat | 12 grams |
| Carbohydrates | 27 grams |
| Sugars | 14 grams |
| Fiber | 2 grams |
| Sodium | 120 milligrams |
Nutritional Notes:
- Coconut milk provides richness and a naturally creamy texture.
- Cocoa and chocolate add deep flavor and antioxidants.
- Pumpkin adds color, fiber, and a warm seasonal profile.
Tips for Perfect Tartlets
- Chill the sablé dough before rolling to prevent shrinking.
- Bake shells until lightly golden—underbaked shells soften too quickly.
- Press plastic wrap directly onto custard to prevent a skin from forming.
- Reduce pumpkin pâté slightly on the stove so it sets neatly and doesn’t weep.
- Assemble close to serving for the crispest shell (or brush shells with melted chocolate to “seal” them).
Variations to Try
- Dark Chocolate Version: Use dark chocolate and reduce sugar slightly for a deeper, less sweet tartlet.
- Spiced Coconut Custard: Add a pinch of cinnamon to the custard for a warmer flavor.
- Pumpkin Cheesecake Top: Mix cooled pumpkin pâté with 2–3 tablespoons cream cheese for a softer, tangier finish.
- Nut Crunch: Sprinkle chopped toasted pecans or hazelnuts on top.
- Mini Tartlets: Use mini pans and reduce baking time by a few minutes.
These Coconut Chocolate Custard & Pumpkin Pate A Sablé Tartlets are a gourmet dessert that looks impressive and tastes even better. With a buttery cookie-like shell, smooth coconut-chocolate custard, and a spiced pumpkin finish, they offer the perfect balance of rich, creamy, and seasonal.
Whether you serve them for holidays, special dinners, or a stylish weekend treat, this recipe delivers a polished, bakery-style bite every time.
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