• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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This recipe is best with
Anchor Unsalted Butter

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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