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Description: Mini Coconut Tarts
Servings: 2-3 servings
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Tags:
Coconut, Tart |
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Ingredients for Mini Coconut Tarts
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 240g flour
¼ tsp baking powder
120g butter
2-3 tbsp cold water
some cherries
For the fillings:
½ measuring cup of water
40g butter
120g shredded coconut
2 eggs
1 tbsp evaporated milk
¼ tsp vanilla essence
½ tsp baking powder
Seasonings:
1/8 tsp salt
180g sugar
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Directions for Mini Coconut Tarts
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1. Dice cherries. Sift flour, salt and baking powder. Add butter and cold water, rub to dough. Set aside. 2. Fillings: Pour water and sugar in pot, add butter and boil over low heat until melted. Add shredded coconut and stir well. Let cool, add whisked eggs; stir well. Mix with evaporated milk, vanilla essence and baking powder. Chill for 1 hour. 3. Roll dough into thin sheet with rolling pin. Cut tart crust out from the dough with round cookie-shaped cutter; press well into tart moulds. Pour mashed coconut fillings in to fill up 70% of the crust. Place a cherry in the centre. 4. Preheat oven for 10 minutes at 190°C. Bake coconut tarts in preheated oven for 15 minutes. Serve.
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