Coconut Tarts Recipe
Are you looking for a Coconut Tarts recipe made in the authentic way? An assortment of fabulous flavors, the dish recipe is one of those Asian dishes you simply shouldn't miss. This dish is a perfect Dessert. Use the freshest of coconut available to get a great dish. Dish will not take more than 70 minutes to be prepared. You don't have to be an expert to judge how delicious and flavorful this dish is.
Summary
Preparation Time40 MinCooking Time30 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientCoconut
Reviewed By :
Girish
Ingredients
Flaked Coconut- 1 cup
Sugar- 1/2 cup
Milk- 1/2 cup
Cornstarch- 2 teaspoons
Butter- 1 tablespoon
Egg Yolk- 1nos
Flour- 2 cups, sifted
Salt- 1/2 teaspoon
Baking Powder- 1/2 teaspoon
Shortening- 1/2 cup
Ice Water- 1/4 cup
Heavy Cream- 3 tablespoons
Directions
GETTING READY
1) Preheat the oven to 400°F.
2) In a non-stick pan, cook coconut, sugar and milk until very thick, stirring continuously.
3) Add cornstarch, butter and egg yolk, cook over low heat for 5 minutes, stirring frequently.
MAKING
4) In a bowl, sift flour, salt and baking powder.
5) Add in the shortening using a pastry blender or 2 knives.
6) Add the water, mixing lightly to form a ball of dough.
7) Roll out in 1/8 inch thick on a lightly floured surface.
8) Cut it into 3 inch rounds or squares.
FINALIZING
9) Place a teaspoon of coconut mixture in the middle of each pastry.
10) Fold the pastry, sealing the edges with a little water or egg white.
11) Arrange on a baking sheet and brush with cream.
12) Bake in oven for 15 minutes or lightly browned.
SERVING
13) Arrange in a serving plate, can be sprinkled with icing sugar.
1) Preheat the oven to 400°F.
2) In a non-stick pan, cook coconut, sugar and milk until very thick, stirring continuously.
3) Add cornstarch, butter and egg yolk, cook over low heat for 5 minutes, stirring frequently.
MAKING
4) In a bowl, sift flour, salt and baking powder.
5) Add in the shortening using a pastry blender or 2 knives.
6) Add the water, mixing lightly to form a ball of dough.
7) Roll out in 1/8 inch thick on a lightly floured surface.
8) Cut it into 3 inch rounds or squares.
FINALIZING
9) Place a teaspoon of coconut mixture in the middle of each pastry.
10) Fold the pastry, sealing the edges with a little water or egg white.
11) Arrange on a baking sheet and brush with cream.
12) Bake in oven for 15 minutes or lightly browned.
SERVING
13) Arrange in a serving plate, can be sprinkled with icing sugar.
