| Ingredient | Method |
Coconut tart Base: 70g butter 110g flour 1/2tsp salt 50g sugar 10g coconut powder Filling: 30g caster sugar 1 tsp vanilla essence 20g custard powder 180g full milk 1tbsp butter 50g whipped cream Topping: any type of fruits: slice of strawberry, grape, kiwi, peach and etc | 1. Base: Combine the butter with the flour, sugar, charcoal and salt; pulse until coarse crumbs form. Press the crumbs into a tart moulds (3cm base diameter) to form a crust; prick all over with a fork. Bake in the medium of the oven for 7-9 minutes. Remove from oven and cool slightly, using a small spoon to press edge of the crust to reshape it. Resend to oven and continue bake for 5-8 minutes until the crust is cooked through. 2. filling: Heat all ingredients except butter in a large heatproof bowl in a low heat. Stir occasionally until thicken enough. Remove from heat and add butter and stir until combine. Allow to cool completely. Fold the whipped cream and mix well. Transfer into piping bag.
3. Pipe the custard into the tart base. Top with some fruits. Let it refrigerate for a couple of hours before serve.
*makes 16 mini tarts |
No comments:
Post a Comment