Hongkong Coconut Tarts

 

This is one of my childhood fav pastry.  HongKong Coconut Tarts. 😚😚😚 recipe link below. 

Recipe by: https://lovefoodies.com/coconut-tarts/

Note that i used fresh grated coconut, added a total of 292g grated coconut, because i find the filling is way too wet, so added that much of coconut into the filling.  

For pastry, it's totally different method from any sweet pastry dough crust method where u dont used cold butter mix into flour cold water n bla bla bla..... 

This is using melted butter method mixing into flour, u will get a very oily pastry dough in the end result, dont be shocked, it will all comes together perfectly. 😃 And I reduce sugar for pastry from 7 to 2tbsp only.

Hongkong Coconut Tarts

Pastry Crust:-

140g melted butter

2tbsp powder sugar ( ori 7tbsp)

2tbsp fresh milk

2 beaten eggs ( used 6tbsp eggs for pastry, left over mix into coconut Filling)

240g flour 

Pastry Method:-

* melt butter, add in powder sugar. Mix well

* Add in fresh milk, eggs and flour to combine. 

* round into a dish,  cover with cling wrap and chill for 30 minutes. Dough is oily. 

* After 30 mins, round out dough or seperate into balls. Mold into tart pan accordingly, poke dough lightly with fork.

* No needed to pre bake shells.

* Pour coconut Filling with spoon.

* Bake at 190°c for 1 hour or until golden brown.

* Removed tarts from oven, let it cool before served. 

Coconut Filling:-

A

60g Butter 

120g fresh milk

120g powder sugar (ori 150g)

Pinch of salt

B

295g Coconut grated ( ori 160g)

C

4 beaten eggs

6tbsp heavy cream

4tbsp custard powder

D

1 1/2tsp vanilla

1tsp Double baking powder ( ori 1tsp baking powder )

Coconut Filling Method:

* Cook A to melt the butter, when it's melted, add into B, C,D. Set aside.