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.
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