After adjusting this recipe twice, I am really happy with it.
The flavours and texture of these mini coconut tarts are like the ones you get in Chinese bakeries.
The most time consuming part is moulding the pastry into the tart tins.
But they are really delicious so its all worth it.
I use packets of dried desiccated coconut but you can buy fresh and grate it yourself.
200g plain flour
40g icing sugar
100g chilled butter
1/2. Tsp vanilla extract.
To make the pastry:
Rub the butter into the flour and icing sugar then add the egg and vanilla extract.
Start kneading it into a dough and wrap with cling film and chill in the fridge for 30 minutes.Cut round shapes with a pastry cutter slightly bigger than the tarts cases.
You don't need to buter the cases as there's plenty of butter in the pastry it will come off easily afterbaking.
Push gently a disc of pastry around the inside of the tart case and prick holes lightly,
don't go all the way through.
90g grated coconut
75g melted butter
95g caster sugar
5 Tbsp evaporated milk
3 Tbsp self raising flour
Glacier cherries to decorate
In a bowl add all the coconut filling ingredients together and combine.
Take the pastry out the fridge and roll it out flat, using a cookie cutter larger than your
tart cases cut out and mould the pastry into small tart cases.
Then fill 2/3 of the coconut mixture into each tarts.
Add half a glacier cherry on the top to garnish.
Bake in a preheated oven at 180c for 15 minutes the turn up the heat to 200c and bake a further 5 minutes or until tarts are golden brown.
Let cool on a cooling rack and remove tart cases.
One of my favourite tarts I use to eat when I wss a child, my parents would buy these from the chinese bakeries. Brings back memories.
You can split the coconut mixture in two and add pandan paste to one.
Then you have two different colours and flavours.