It's been years that i last baked coconut tarts.. my parents keep asking me to make them but i told them i can't remember the recipe... so in order to satisfy their cravings... they went through the trouble to find the coconut tart recipe and also bought me the coconut so that i've no choice but to make for them. (terrible huh?)
This recipe is slightly different than the recipe i used to follow (as far as i can remember, i didn't used rasberry jam and i think i used coconut milk before)... but the result is very good and is far more healthier, with the absence of coconut milk. You can also skip the rasberry jam if you want to, as the coconut mixture by itself is already aromatic and sweet enough.
Unfortunately, i do not have the step-by-step photos to show you this time as my camera was with my friend.. only get it when i was meeting her up for supper after i finished baking. Luckily, another friend came to my house to wait for me so she managed to snap the "finished products"..
185g Plain flour
3 tablespoons Icing Sugar
125g Cold Butter (chopped)
1 egg yolk
150g Castor Sugar
3 tablespoons Lemon Juice
300g Dessicated Coconut
3 Eggs (beaten lightly)
60g Butter melted
3 teaspoons Baking Powder
Some Rasberry Jam
- Sift the flour and icing sugar into the cake mixer bowl. Put in the chopped butter and mix until fine and crumbly.
- Add the egg yolk and 3 tablespoons of cold water. Mix till become a dough. Turn out onto a lightly floured surface, gather together into a ball, wrap in plastic wrap, chill for 20 mins.
- Cut the dough into smaller pieces and make into small rounds, put in the pastry tin and shape accordingly.
- Preheat oven at 180 degree celcius.
- Heat castor sugar and lemon juice with half cup water until the sugar dissolves. Remove from heat, add in the coconut, eggs, melted butter and baking powder, mix well (use hand to mix, don't use mixer.. if not your filling will be too liquid form and got no "bite-ness"!).
- Put half teaspoon of rasberry jam in each pastry, then top with the coconut mixture and bake for 25 - 30 mins till golden. (If you like your coconut filling to have a drier texture, bake them longer, but i personally like it a bit wet!) ;)
Now my parents keep asking me to bake this again... (headache, headache...)
Pic : Ain't he adorable? Sometimes he prefer to be feed with hands instead of just leaving the food for him to eat..
(P/S : That's not my hand..)