Wednesday, March 11, 2020

Coconut Tartlet 一口椰撻

I often regard coconut tart as a twin of egg tart. Both are a staples in Asian bakeries. However, I think coconut tart is easier to make and has a higher successful rate than egg tart. By using a smaller size tart mold makes it so cute and have no guilt feeling in eating more than one!

Ingredients to make a dozen mini tarts (5 cm/2" diameter):

Tart shell:
46g unsalted butter, softened
85g unbleached all purpose flour
29g powdered sugar
20g egg yolk
pinch of salt
1/4 tsp pure vanilla extract

Coconut filling:
40g unsweetened coconut shreds
15g melted butter
25g sugar
1 egg
40g whole milk
10g cake flour
2g/half a tsp baking powder

Make the tart shell:
1) Mix flour, salt and butter in a stand mix with the paddle (or with hands) until it is crumbly. Do not over mix.
2) Add sugar, yolk and vanilla and mix until it comes together as a dough.
3) Wrap with plastic wrap and refrigerate for at least an hour or overnight.
4) Divide the dough into 12 pieces or 15g each.
5) Press each one onto the mold. Refrigerate for 30 mins to relax the gluten.

Make the filling:
1) Slightly beat an egg with sugar.
2) Add the melted butter. Mix well.
3) Add milk and mix well.
4) Combine with the dry ingredients: coconut shred, cake flour and baking powder.

1) Preheat oven to 375F.
2) Spoon about a table spoon of the filling into each mold.
3) Bake in a preheated 375F oven for 15-18 mins or until golden. Serve warm or in room temp, or reheat in a 350F oven for 5 minutes.


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