Name: Coconut Tart
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 90g Coconut milk or coconut milk (stuffing); 70g butter; 35g Caster sugar; 20g (about half an egg) Egg liquid; 30g Low-gluten flour (stuffing); 70g Caster sugar (stuffing); 60g Coconut (stuffing); 30g Butter (stuffing); An egg and a half Egg liquid (stuffing); 1.25g Baking powder (stuffing)

Coconut Tart

by Fengyi Painting

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Friends who have traveled to Xiamen probably know that coconut tart is one of Xiamen’s famous gourmet specialties. It has a fragrant coconut flavor, a crispy skin, sweet but not greasy. Those who like the flavor of coconut and coconut will have a good taste.

Coconut Tart

1. Prepare the ingredients you need.

2. The butter is insulated and hydrated into a liquid, then add fine sugar and continue to stir to dissolve.

3. After letting cool, add egg liquid and stir well.

4. Sift in low-gluten flour.

5. Use a spatula to mix into the dough, so that the crust is complete, set aside to proof and set aside.

6. Heat the butter and hydrate it, add fine sugar and stir evenly.

7. Add coconut milk (or coconut milk) and whole egg liquid and mix well.

8. Sift in low-gluten flour and baking powder and mix well.

9. Add the minced coconut and mix well.

10. This way the coconut tart filling is finished.

11. Divide the proofed dough into 12 equal parts.

12. Use the thumbs of both hands to rotate and spread to form a pie crust that is the size of a mold and has a uniform thickness.

13. Pour the coconut tart filling, about eighth full.

14. Put it into the middle layer of the preheated oven and heat up and down at 190 degrees for 25 minutes.

15. Let it cool for a while before being released from the mold for consumption.

Tips:
1. Originally it should be coconut milk. I replaced it with coconut milk. If there is coconut milk, use coconut milk directly. The flavor will be stronger.
2. The temperature and time of the oven are for reference. You can adjust it according to your oven temperament.