Coconut Egg Tarts
2013-07-28 01:25:16
Ingredients
- Pastry
- 450g self raising flour
- 110g sugar
- 2 tsps coconut milk
- 110g margarine
- 110g butter
- Egg custard filling
- 450ml boiling water
- 450g castor sugar
- 200ml coconut milk
- 4 eggs
Instructions
- Pastry
- Preheat oven to 180 degrees celsius.
- Pulse all ingredients in a food processor until the mixture resembles fine bread crumbs.
- Turn the mixture out onto a bench and knead it into a dough.
- Roll into a ball and wrap in cling wrap.
- Refrigerate for 2 hours or more.
- Egg Custard filling
- In a bowl, dissolve the sugar in the boiling water and set aside to cool down.
- Whisk the eggs and coconut milk into the cooled sugar mixture until mixed well.
- Sieve the mixture and refrigerate for 30 minutes.
- Roll out the dough and cut into small dough balls, then press the dough into the tart shells.
- Pour the custard into the shells making sure not to overfill.
- Bake in the oven for 20 minutes or until pasty golden brown and custard is set.
- Turn down oven if pastry is getting too brown.
Notes
- Eat warm.
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