Buttery sweet pastry crusts filled with fluffy, sticky coconut filling. Coconut Tarts – a classic Hong Kong bakery treat.
Ingredients
--- for the pastry
125g plain flour
70g chilled unsalted butter
1 tablespoon caster sugar
1 egg yolk
a splash of milk
---- for the coconut filling
100g desiccated coconut
40g caster sugar
1 tablespoon plain flour
½ teaspoon baking powder
50g butter, softened to room temperature
1 egg
30ml milk
Method
Begin by making the pastry.
Sift the flour into a large bowl, and add the chilled butter. Use your finger tips to rub the butter into the flour until the you have achieved the texture of bread crumbs. Add the sugar and the egg yolk and cut it into the flour mixture using a kitchen knife. Add a splash of milk, and bring the mixture together into a ball. Wrap it in cling film, and chill in the fridge for 30 minutes.
Preheat the oven to 180C/ 160C fan/ 350F.
Take your chilled pastry from the fridge, and roll it out on a floured surface to a thicken of 3 - 4mm. As the pastry is so buttery its easiest to roll it out between sheets of greaseproof paper.
Cut out 8 rounds using a fluted cutter, and place into a shallow tart tin. Put the tin into the fridge to chill while you make the coconut filling.
