COCONUT TARTS

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INGREDIENTS:

Makes 10

 

Pastry:

    180g all purpose flour

    35g icing sugar

    1 small egg

    10g custard powder (1 tbsp + 1 tsp)

    90g butter, chilled

 

Filling:

    100g grated coconut

    40g melted butter

    40-45g castor sugar

    1 large egg

    2 tbsp condensed milk

    2 tbsp water

       

 

 

METHOD:

  1. Sift flour, icing sugar and custard powder together into a mixing bowl.

  2. Rub in butter, using paddle of mixer or by hand, until the mixture resembles breadcrumbs.

  3. Add in egg. Mix until the pastry begins to form large lumps. Press together gently with your fingers to form the pastry into a ball.

  4. Chill pastry dough for about 30 minutes.

  5. In a bowl, mix all ingredients of filling. Set aside.

  6. Divide pastry into 10 portions (approx. 35g each). Press pastry evenly into tart mould. Trim the edges to remove excessive dough. Prick base of each tart with a fork.

  7. Fill tarts with filling to about 90%.

  8. Bake in a preheated oven at 180-200 degC for 30-35 minutes until pastry is cooked thoroughly.

  9. Leave the tarts in moulds for 5 minutes before turning onto wire rack to cool.

 

 

NOTES:

  1. Coconut tarts sold in bakeries and restaurants have more grated coconut in the filling. However, I prefer less coconut. Grated coconut can be increased to 200g if you like.

 

                                                                                    Made and written on 19-06-05

 

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