Posted by: Jonjon | February 9, 2009

Asian – Coconut Tarts 9.8/10

Asian – Coconut Tarts 9.8/10

February 9 2009
• 180 g All-purpose flour 45g
• 35 g Icing sugar 9g
• 1 small Egg 6g
• 10 g Custard powder 2.6g
• 90 g Butter, chilled 22.5g
• 100 g Grated coconut 25g
• 40 g Butter, melted 10g
• 40-45 g Sugar 10g
• 1 large Egg 12.5g
• 2 tbsp Condensed milk 15ml 3g ½ table spoon
• 2 tbsp Water 15ml 3g ½ tablespoon


• Sift flour, icing sugar and custard powder together into a mixing bowl.
• Rub in butter, using paddle of mixer or by hand, until the mixture resembles breadcrumbs. 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.
• Chill pastry dough for about 30 minutes. In a bowl, mix all ingredients for the filling. Set aside.
• Divide pastry into 10 portions (approx. 35 g each). Press pastry evenly into tart mould. Trim the edges to remove excessive dough. Prick base of each tart with a fork. Fill tarts with filling to about 90% full.
• Bake in a preheated oven at 180C/355F – 200C/330F for 30-35 minutes until pastry is cooked thoroughly. Leave the tarts in moulds for 5 minutes before turning onto wire rack to cool.

Wow…everything went perfectly, and the tart really did turn out to be a tart. I followed the recipe’s instruction, and 30minutes was exactly on the spot, perhaps a bit less. The tart was not flavorful but nevertheless had a nice taste to it. It was also crunchy and solid enough to hold in the filling even though I made it quite thin. The filling produced the exact flavor of my favorite coconut tart when I was a kid. It worked really well, a bit too perfect.


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