Hello
안녕하세요
(Annyeonghaseyo)
こんにちは
(Konnichiwa)
你好
(Ni Hao)
I was requested to make some Coconut Tarts a few weeks ago, and thought I'd give them a go as I'd never made them before.
Let's get baking!
Ingredients:
125g plain flour
1 pinch salt
60g butter
1 tsp caster sugar
1 egg yolk
1/2 cup water
Filling:
1 cup raspberry jam
60g margarine
60g caster sugar
1 egg, beaten
60g desiccated coconut
30g self-raising flour, sifted
Start off by pre-heating your oven to 190C. Then prepare your baking tins (muffin/cupcake).
Sift the plain flour and salt into a bowl, then rub in the butter, I do it till their like breadcrumbs.
Next stir in the sugar.
Next add the egg yolk and enough water to mix a firm dough. Don't worry if you add too much water and it's sticky, just add a more flour, a little at a time to firm up the dough.
When ready, turn onto a floured surface and knead lightly, then roll out.
Cut large rounds and line the tin.
Put a little jam into each.
Next cream together the margarine and sugar.
Beat in the egg a little at a time.
Fold in the coconut and self-raising flour, add a little water if necessary to give a soft dropping consistency.
Place spoonful's into the lined tins and then bake for 15-20 minutes, until golden and firm to the touch.
Once ready, tuck in and enjoy.
I didn't get to try one but I can vouch for the fact that they smelt really nice. The people that did try them though said they were really nice and that they enjoyed them.
It was a really easy recipe to follow and make, even if I hate making pastry.
If you want to check out and follow the original recipe, then head over to Australia's Best Recipe's Coconut Tarts Recipe.
See you soon!
안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye
