Delicious Coconut Tarts Chinese Bakery Style Recipes

COCONUT TARTS

Steps:

• Make the pastry. In a mixing bowl, add the melted buter and powdered sugar and mix until combined. Then add the milk and 6 tablespoons of the beaten egg. Combine. In 2 batches, add the flour. The mixture will start to get thick so use 2 round bladed knifes and cut through until the mixture resembles lumps as in the photo. Then use your hand and gather the pastry together until it becomes one big lump! Wrap in plastic wrap and let it rest in the fridge whilst you make the filling below.
• Make the filling: In a saucepan on low heat, heat the butter, milk, powdered sugar and salt. Stir until the butter has melted and the mixture starts to simmer. Switch off the heat and add the coconut. Stir well and set aside until cool or around 20 - 30 minutes.
• Once the coconut filling has cooled, add the 4 beaten eggs PLUS the remainder left from the pastry. Mix well to combine then add the cream, custard / vanilla pudding powder, vanilla extract and baking powder. Combine well then cover in plastic wrap and refrigerate for 30 minutes so it can firm up a little.
• Preheat the oven to 375 F / 190 C. Make the tarts. Take the pastry from the fridge and knead it slightly so it is pliable. Then roll out as thin as possible. I divided my pastry in to 2 batches so it was manageable on the work top. Take a pastry cutter suitable for the size pan you are using and cut discs to fit. For this recipe, I used 2 regular cupcake pans as you see in the photo. This yielded 24 tarts. Butter the cupcake pan very well so the pastry does not stick when baking.
• Place the tart discs in to the cupcake pan and gently push down then take a fork and prick holes in the bottom of each pastry disc.
• Take the filling from the fridge and give it a stir, then fill each cup with the mixture until nearly full.
• Place in the oven for 15 minutes then switch off the oven and leave the door closed for 10 minutes. The tarts will continue to brown a little after the oven is off. Then transfer on to a cooling rack. Serve warm or cold with a nice cup of tea!

TRADITIONAL COCONUT TART

Steps:

• Preheat oven to 180°C. Position an oven rack in the lower third (just below centre) of the oven.
• In a mixing bowl, sift and stir flour, icing sugar and salt together to mix well.
• Add chilled butter cubes and rub into the flour
• Until the mixture resembles a sandy mixture or like breadcrumbs.
• Add egg yolks
• Cut into the flour-butter mixture with a dough scraper until the dough starts to come together. Finish up kneading by hand until the dough is smooth and even coloured.
• Oil the Tart moulds
• Line the tart moulds with pastry dough, pressing gently into the moulds. The thickness should ideally be between 3 - 4 mm.
• Lightly prick the base with a fork
• Bake in the oven for 10 to 15 minutes, or until the tart shells are a light golden brown.
• In a mixing bowl, combine eggs, sugar, milk, butter and coconut milk
• Add in sugar. Whisk by hand until sugar dissolves.
• Tip in grated coconut and stir to combine well.
• If desired, strain the coconut filling before filling. Do not press any juices out from the flesh when you do this, as it should be soaked as heavily as possible.
• Spoon the coconut filling into each tart shell. Do not spoon too much liquid, leaving about a 2-mm border around the tart edge clear of filling
• To create a slightly dome-shaped filling, pile some strained coconut flesh in the centre
• Cut 6 glazed cherry in half. Place half of the glazed cherry on each tart
• Bake for 25 to 30 minutes or until coconut tops brown evenly. Bake for a few minutes longer if you like the crusted tops.

COCONUT TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
• Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.