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Tasty Apprentice
It's been a while since I've tried making Coconut Tarts.
Bursting with sweet, coconutty goodness in every bite, these little treats are like a mini vacation for your taste buds.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup cold water
1 cup sweetened shredded coconut
1/2 cup sweetened condensed milk
1/4 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter cubes.
Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Slowly add the cold water, a tablespoon at a time, mixing until the dough comes together.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or tart pan.
Prepare the Filling:
In a separate bowl, mix together the sweetened shredded coconut, sweetened condensed milk, and vanilla extract until well combined. Set aside.
Assemble the Tarts:
On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cookie cutter or a glass, cut out circles slightly larger than the size of your muffin tin or tart pan.
Gently press each circle of dough into the prepared muffin tin or tart pan, ensuring it covers the bottom and sides evenly.
Spoon the coconut filling into each tart shell, filling them to the top.
Bake the Tarts:
Brush the edges of the tart shells with beaten egg for a golden finish.
Place the filled tart pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the filling is set.
Cool and Serve:
Remove the coconut tarts from the oven and allow them to cool in the pan for a few minutes.
Carefully transfer the tarts to a wire rack to cool completely before serving.
Enjoy!
Serve the coconut tarts at room temperature and savor every delicious bite of these tropical delights!
Bursting with sweet, coconutty goodness in every bite, these little treats are like a mini vacation for your taste buds.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup cold water
1 cup sweetened shredded coconut
1/2 cup sweetened condensed milk
1/4 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter cubes.
Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Slowly add the cold water, a tablespoon at a time, mixing until the dough comes together.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or tart pan.
Prepare the Filling:
In a separate bowl, mix together the sweetened shredded coconut, sweetened condensed milk, and vanilla extract until well combined. Set aside.
Assemble the Tarts:
On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cookie cutter or a glass, cut out circles slightly larger than the size of your muffin tin or tart pan.
Gently press each circle of dough into the prepared muffin tin or tart pan, ensuring it covers the bottom and sides evenly.
Spoon the coconut filling into each tart shell, filling them to the top.
Bake the Tarts:
Brush the edges of the tart shells with beaten egg for a golden finish.
Place the filled tart pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the filling is set.
Cool and Serve:
Remove the coconut tarts from the oven and allow them to cool in the pan for a few minutes.
Carefully transfer the tarts to a wire rack to cool completely before serving.
Enjoy!
Serve the coconut tarts at room temperature and savor every delicious bite of these tropical delights!
. It'll give those tropical vibes an extra punch! And maybe sprinkle some toasted coconut flakes on top for added crunch... just saying.
