Coconut Tart

Coconut Tart

1. Dice the butter, add low-gluten flour, almond flour, powdered sugar and water.

2. Knead it into pieces, put in a fresh-keeping bag and freeze for 20 minutes.

3. Heat the milk with butter and powdered sugar over water.

4. Heat until the butter melts.

5. Add low-gluten flour, almond flour and coconut paste, and mix well.

6. Add eggs.

7. Stir well.

8. Take out the tart wrappers, divide them into 8 equal parts, and round them.

9. Put them into the mold separately.

10. Spread the tart wrapper on the mold with cling film, glue it tightly, a little higher than the mold.

11. Put it in the middle of the preheated oven and bake at 180 degrees for 8 minutes.

12. Remove the tart crust from the oven and pour the tart liquid.

13. Put it in the middle of the preheated oven and bake at 180 degrees for 25 minutes.

14. After the color is uniform, it can be out of the oven, immediately demoulded, and enjoy while it is hot.

15. Finished picture.

16. Finished picture.

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19. Finished picture.

Tips:

1. Don't knead the tart skin too much.

2. The tart crust is a little higher than the mold, because it will shrink a little when baking.

3. Adjust the amount of sugar according to each person's taste.

4. Adjust the baking temperature according to the attributes of each person's oven.