* Coconut Tartlets

Posted on March 29th, 2015 by Linda. Filed under Bake, Chinese, Cooking Method, Course, Cuisine, Dessert, Dim Sum.


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What’s not to like about these dim sum favorite coconut tartlets?  Coconut in condensed milk – a macaroon – in a cookie shell!

Pastry
90gm butter, diced
48gm powdered sugar, sifted
24gm eggs
144gm pastry flour, sifted
1/4 teaspoon vanilla
A pinch of kosher salt

Filling:
250gm frozen shredded coconut, thawed
60 gm butter, melted
125 ml condensed milk
1 egg yolk

8 mini tartlet moulds

Preparing the pastry
In the bowl of a stand mixer fitted with a paddle attachment beat the butter for a few minutes until soft, slowly add sugar on medium speed and beat until sugar dissolves and is pale and fluffy about 3 minutes. Beat in eggs in two separate batches, until incorporated. Add vanilla. Reduce speed to low and add flour (dry) mixture, mix until just combined. Remove dough and form into a disc. Avoid overmixing the dough. Wrap with plastic and refrigerate until firm.

Preparing the filling
Add the melted butter to the thawed shredded coconut. Then add condensed milk, and egg yolks. Stir to combine.

Preparing the tartlets

Preheat the oven 350F
When dough is firm, break dough into 8 equal parts and gently roll into ping pong size balls. Lightly dust the working surface with flour and roll each ball into a circle, about 4 mm thick and 3 inches diameter. Use a cookie cutter to get a perfect circle. Line the ungreased tart moulds with short pastry, thumb up to the sides then trim the edge to have a clean finish.

Fill with filling, up to ¼ inch from the edge with a slight mount in the center. Do not pack the filling. Place onto baking tray and bake at 350F for 30 mins, or until the crust is golden, and the filling is golden.   Let cool 5 minutes, remove tartlets from mould. Place into paper liners.

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