This recipe is best with
Recipe Ingredient
- Short crust pastry
- 180g plain flour
- 1/8 tsp salt
- 100g butter
- 1 tbsp icing sugar
- 1 tbsp egg yolk
- 1-2 tbsp ice-cold water
- Filling
- 100g desiccated coconut
- 140g castor sugar
- 1 egg, lightly beaten
- 30g butter
- 12g milk powder
- 1/8 tsp salt
- 5-6 tbsp water
Instructions
- Sift flour into a mixing bowl and add in salt and icing sugar. Cut butter into flour with a pastry cutter until mixture resembles fine breadcrumbs.
- Make a well in the centre and add egg yolk and water. Mix to form a dough. Wrap pastry in a plastic bag and chill for 30 minutes.
- Roll out pastry between two sheets of plastic to 3mm thickness. Line tartlet cases with the short crust pastry. Prick the base and chill for 30 minutes.
- Fill tart cases with prepared coconut filling up to the brim. Bake the tarts in a preheated oven at 200°C for 10-15 minutes or until the top of filling is lightly golden.
- For the filling: Combine butter, sugar and egg in a bowl with a wooden spoon until well combined. Add in desiccated coconut, milk powder and salt to mix. Add water a little at a time and mix until well combined.
