After my first tart last week, I went ahead and bought 2 dozens of smaller tart tin. And I was very excited to use the new tart tins for Coconut Tart. Coconut cake/ cookie had always been my mum’s favorite and the last time we had Coconut Tart was in Hong Kong. So here I go…

Searched online and saw this Coconut Tart recipe at Hearty Bakes. And the best thing? There’s no need to use the mixer – less washing to do. And unlike egg tart, need to half-bake the tart base slightly before adding in the coconut filling and continue baking. As a second time with tart making, I find the shaping of the dough easier as compared to the first time. Practice makes perfect.

What you need (seen at Hearty Bakes, from Tarts my heart Heart of romance)

For the base
250g flour
15g milk powder
60g sugar
170g butter
40g egg (slightly less than an egg)
1/2 tsp vanilla essence (i omit)

For the filling
40g butter
80ml water
80g dessicated coconut
160g sugar
2 eggs
1tsp baking powder
1tsp flour
1/2 tsp vanilla essence (i omit)
150-200ml evaporated milk (i used 150ml)

Some glazed cherries for topping (optional)

Method for the base
1. Combine flour, milk powder and sugar. Rub in butter until mixture resemble bread crumbs. Add in beaten egg gradually, follow by vanilla essence. Knead to form dough.
2. Wrap dough with plastic wrap and rest in fridge for half an hour or ready to use
3. Roll out dough  and place into tart mould. Touch some flour on both thumbs and press the dough onto the tart mould. Trim off edges for excess.
4. Half bake the tartlets in preheated oven at 180degree C for 10-15mins

Method for the filling
1. Melt butter with water (i used water bath method), pour into mixing bowl. Combine with remaining ingredients, mix until blended.
2. Spoon filling into the half baked tart cases and decorate with cherry
3. Baking in preheated oven at 175degree C for 25-30 mins (till crust and filling turns slightly golden brown)
4. Cool and remove from mould.

Mum loves this! The happiest thing was she commented it tasted like the one we had at Hong Kong. It was enough for me. But silly me, forgotten to add in the eggs for the coconut filling while doing the first half of the baking. Lucky me, not much harm done, both trays taste as good! That’s one of the luckiest thing on earth.The tart base is slightly thicker and hold itself better than the base of the egg tart. And slightly sweeter too. Filling-wise, it’s really full of coconut, that’s a good reason for more than half a packet of dessicated coconut! And it’s also moist enough to finish one without having any drinks. But some might find it a bit sweet, so I suggest having it with coffee or tea. Would be prefect. Otherwise, you can consider reducing the sugar use for the filling.

Would I make this again? Definitely yes, especially since my mum loves it.

Practice makes prefect

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