Coconut Tart – Bánh tart dừa
Recipe: Coconut Tart - Bánh Tart Dừa
By Published: October 1, 2018
- Prep: 30 mins
- Cook: 25 mins
- Ready In: 55 mins
- Yield: 8 (4 Servings)
- Cuisine: Chinese
- Course Traditional Cake (Bánh)
- Skill Level: Moderate
Ingredients
- **For the dough**
- 120 g all-purpose flour
- 20 g milk powder
- 60 g butter
- 30 g sugar
- 1 egg
- **For the fillings **
- 250 g shredded coconut
- 70 g sugar
- 25 g milk powder
- 25 g corn starch
- 30 g glutinous rice flour
- 25 g butter
- roasted sesame seeds
Instructions
- 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.
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