Pumpkin Coconut Tart

Name: Pumpkin Coconut Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 100g Unsalted butter; 0.5g salt; 5g Cold water; 60g Sugar; 100g Coconut; 40g butter; 30g milk powder; 250g Cooked pumpkin

by Dream peach

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I believe that many people have thought about making egg tarts, but they dare not try it. The reason is that it requires a lot of complicated details. The layered quilt is refrigerated to wake up the noodles. The one I made today is simple and does not need to be folded. The filling was changed to pumpkin and coconut paste, which changed the previous practice of requiring fresh cream and eggs. The finished tart has a crispy crust and a glutinous filling. It is a good way to relieve your gluttony. Those who are interested may wish to try it! Since Meitian stipulates that there are only 9 steps to distribute recipes, there is not enough space and more can only be read in the text description. "

Ingredients

Pumpkin Coconut Tart

1. Mix 100 grams of butter and 200 grams of flour. Mix with your hands until the butter and flour are combined.

2. Add 15 grams of sugar, 5 grams of water and a pinch of salt mixed in advance to form a smooth pastry dough.

3. Wrap the puff pastry tightly and set it aside. Next, make the filling.

4. Knead 250 grams of cooked pumpkin into a puree by hand, add 100 grams of coconut, 30 grams of milk powder, 60 grams of sugar and 40 grams of butter, and mix by hand until the butter and pumpkin are blended.

5. Mixed fillings.

6. Take out the puff pastry dough and knead it into a long column. Use a knife to cut into 18 equal parts. The size of the cut dough depends on the size of the individual tart mold.

7. Prepare the tart mold, put in the meringue dough, stick some dry flour with your fingers, and evenly squeeze each tart mold into the tart crust. Pinch the bottom layer as thinly as possible. Put each tart crust into a spoonful of the filling and flatten it out. If there are more fillings, you can put more. Preheat the oven at 180 degrees for 10 minutes.

8. Sprinkle a little coconut paste on each tart noodle. Put it into the middle and lower layer of the oven, and bake it at 180 degrees for about 25 minutes. The tart is crispy and ready to go out of the oven. (The temperature depends on the personal oven)

9. Finished product. The skin is crispy and the filling is glutinous. (Small reminder: 5 grams of water is added to the puff pastry to dissolve the sugar. If you use powdered sugar, you don’t need to add water. The water and sugar salt should be prepared in advance to dissolve the sugar)