Recipe: Coconut Tart - Bánh Tart Dừa

By Helen Le Published: October 1, 2018

  • Prep: 30 mins
  • Cook: 25 mins
  • Ready In: 55 mins

  • Yield: 8 (4 Servings)

  • Mix flour with milk powder. Beat up the egg and divide into 2 parts.
  • Beat butter and sugar in a bowl and beat well for 2 minutes till fluffy. Then add half the egg and beat low speed till combined. Then add the flour mix and knead till a dough is formed. Cover and refrigerate 25 minutes.
  • For the fillings, combine the sugar and shredded coconut in a pan. Stir and cook on medium heat for 4-5 minutes. Then add the corn starch, glutinous rice flour, milk powder and mix well for another 2 minutes. Take off the heat and leave to cool. Divide into 8 parts (48g each). Grease the mold with butter so it is easier to unmold later.
  • After chilling, divide the dough to 8-9 portions and press to the base of the tart molds. Use a folk to make holes so the steam can escape. It helps keep the tart crispy and cook evenly. Preheat oven 180C/375F.
  • Brush on the tarts and sprinkle roasted sesame on top. If there is extra pastry left You can cut into strips and weave on top of the tartlets. Bake 20-25 mins at 180C till golden brown.