揶撻 Coconut Tart

Make 12

Ingredients:

For the pastry:

Buttery Pastry 油皮 (A):

• 75g plain flour
• 100g solid butter, diced

Water Pastry 水皮 (B):

• 75g plain flour
• 20g egg yolk
• 30g icy water

Method:

1. Sift the flour of pastry (A) onto a clean table, make a well in the middle and add the butter. Use your fingertips to mix the flour and butter until it becomes like breadcrumbs. Then knead it to form a ball shaped dough, wrap it with cling film and put into the freezer for about 10 minutes.
2. Now sift the flour of pastry (B) onto the table, make a well in the middle, add the egg yolk and gradually add the icy water in. Combine everything together and knead it to a ball shape. Put it aside.
3. Roll pastry (B) out to a round circle then put pastry (A) on top . Use both hands to push pastry (B) upwards and over pastry (A). Make sure you wrap pastry (A) tightly until it has been completely covered.
4. Use a rolling pin to press down the dough first. Now roll and flatten the dough into a rectangle shape about 1/2 cm thick. Sprinkle lots of flour on the dough and fold into 3 layers. Wrap it in a plastic bag and put into the freezer to freeze about 20 minutes.
5. Take the pastry out and roll it into a large rectangle again, sprinkle lots of flour on top. Fold the pastry into 4 layers, and wrap in the plastic bag. Freeze for about 20 minutes.
6. Take the pastry out from the freezer and repeat step 5 again. Freeze it again for about 20 minutes.
7. When the last 20 minutes has past, roll the pastry thinly and use a cutter to cut the pastry out into 12 round circles. (The size of the cutter should be a bit bigger than the egg tart mould).
8. Use your fingertips to press the pastry down to the mould edge. Use a fork to prick the bottom of the pastry. Repeat until all moulds have been filled.
9. Put them into the fridge for a few minutes and preheat the oven to 200°C/180°C Fan oven. Then prepare the filling.

For the filling:

Ingredients:

• 50g melted butter
• 85g sugar
• 85g evaporated milk
• 1/2 tsp vanilla extract
• 2 large eggs
• 112g fine desiccated coconut
• 1tsp baking powder
• 25g plain flour
• 6 glace cherries (cut into half)

Method:

1. Mix all the ingredients together in a large mixing bowl. Spoon into each prepared pastry and top with half glace cherries on top.
2. Transfer to the preheated oven, bake about 20 minutes until light brown.
3. Cool down on a metal rack.

Tips:

You can make the pastry in advance, follow the step 1 to step 8, keep them in an airtight container in freezer. Defrost it in a room temperature before you put the fillings in. It can keep in freezer for 3 months.

揶撻 Coconut Tart