1. After the butter has softened at room temperature, add fine sugar and beat with an electric whisk until fluffy
2. Add an egg and continue to beat
3. Sift in low flour, mix smoothly
4. Knead it into a smooth dough, cover it with plastic wrap, put it in the refrigerator for 1 hour to relax the dough
5. Take out the refrigerated tart dough and use a rolling pin to roll it into a 3mm thick sheet
6. Use the egg tart mold to press out the shape
7. Pinch evenly and compact by hand
8. Tart stuffing: butter, sugar, and milk are melted in the microwave and let cool
9. Add the beaten egg liquid and mix well, then add the coconut paste, sift in the baking powder and make a paste
10. Pour the tart filling into the tart crust 8 minutes full
11. Put it into the middle layer of the preheated oven, heat up and down at 190 degrees, and bake for about 25 minutes.
12. Finished product
13. Finished product
