Coconut Tarts 揶撻
Coconut tarts are my favourite tarts to eat of all time! If you love coconut as much as me then you will find these tarts Irresistible!
The tarts should have a soft, flaky fluffy, filling with a buttery, caramelized flavour. The crust should be crispy. You can either buy short crust pastry from your local supermarket or if you have more time you might as well make your own pastry! You might find it surprisingly therapeutic!
Have you heard of these popular coconut tarts before? They are sold at all Chinese Bakeries in Hong Kong and at Chinese supermarkets as well. You can find these at the UK Chinese bakeries too!
If you don`t see them on the shelves due to their selling out power then fear not! Make them yourselves! Make 12 or 24 of them. Get baking, go crazy and demolish them all in 2 to 3 sittings! Well, that’s just me and my hubby.
They are easy, fun, simple to make and most of all delicious! Perfect for afternoon teas, parties or for colleagues at your work place! I made a batch for my colleagues a few months ago and it went down a treat! Hope you will all love these tarts as much as I do!
Makes: 12 tarts
Prep Time: 15 minutes
Resting time: 20 minutes
Cooking Time: 15 minutes
Ingredients for short crust pastry
270 grams plain flour
40 grams castor sugar
100 grams butter
5 grams baking powder
Ingredients for Filling
200 grams desiccated coconut
150 grams butter
100 grams castor sugar
12 Glazed cherries
120 ml milk
1 teaspoon vanilla essence
Or 1 vanilla pod stick
To make the pastry
1. Sift flour and baking powder into a mixing bowl. Add butter, beaten eggs and sugar to the bowl. Knead the dough until a smooth, firm consistency form. Cover the dough with cling film and rest in the fridge for 20 minutes.
2. On a floured surface, roll the pastry with a rolling pin. You may want to use a cookie-shaped mould to cut the pastry. Line the baking tray moulds with pastry.
• In a low heated pot, add in water, sugar and boil until it melts, mix well. Add butter, cut, vanilla sticks, add in the seeds or vanilla essence and desiccated coconuts. Mix well, turn heat off and allow cooling for 20 minutes.
• Whisk eggs and pour into the mixture, mix well. Leave the mixture to soak for 10 minutes.
• Preheat oven to 204 degree Celsius, 400 Fahrenheit= gas mark 6.
• Place 2 tablespoons of fillings into each pastry mould, place a cherry on top of the fillings.
• Bake in the oven for 15 minutes. Cool and serve.