Sunday, May 29, 2011

Coconut Tarts

Coconut tarts are very popular in Hong Kong just like egg tarts. The recipe for making the tarts is the same as making the egg tarts, except the egg part. For this recipe, I used the yolk only. The filling is also very simple to make too.

Coconut Tarts
(makes 12)

Ingredients - cookie tart:
200g flour
1 egg yolk
140g butter
70g icing sugar

Ingredients - coconut filling:
120g coconut shreds
100g sugar
25g flour
1/2 tsp baking powder
2 eggs
100ml milk
3/4 cup water

  1. Combine all the ingredients for the cookie tart. Using hands, mix all the ingredients together to form the cookie dough. Chill for 20 minutes or until it is in a workable state. The dough should not be sticky when you use it.
  2. Make the coocnut filling by mixing the coconut shreds, sugar, flour, baking powder together. Make a well, add in the eggs, milk and water. Combine well.
  3. The dough should now be ready for you to press into the tart tins. Remember, it should be soft and not sticky. Divide the dough evenly into 12 portions. Press the cookie dough into the tart tins.
  4. Pour the coconut filling into the tarts. It should be 80% full for each tart. Drop each tart a few times.
  5. Bake at 200C for 20 - 25 minutes.
  6. Cool down for a bit then remove the tart tins.


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