A fantastic dessert that can be made quickly and with little effort.
Tarts are a classic dessert that may be served at any time of year. This is one of the earliest desserts, dating back to the pre-Christian era in the region of Italy.
Tart is derived from the French term tarte, which can refer to either a pie or a tart, as they are practically the same, with the exception that pies normally cover the filling with pastry, whereas tarts leave it open.
The early tart was first introduced in the mid-fifteenth century. Bakers experimented with varied textures and flavours over time. Later on, every place developed their own version of the tart. For example, in Canada, people favour creamy textures, whereas in Hong Kong, people prefer flaky textures.
Even though the crust is the similar, the different fillings make it distinct and memorable.
I prepared a Hong Kong-style coconut tart in this recipe...….
Ingredients
For the Tart Shell:
Butter(soften): 75 gms
Powdered Sugar: 25 gms
Egg Yolk( Room Temperature): 1
Vanilla Extract: 1/2 tsp
All Purpose flour: 130 gms
Salt: A pinch
For the Filling:
Desiccated Coconut: 100 gms
All Purpose Flour: 10gms
Baking Powder: 1/2 tsp
Condensed Milk: 1/4 cup
Milk(Room Temperature): 1/4 cup
Egg(Room Temperature): 1
Vanilla Extract: 1 tsp
Melted Butter: 2 tbsp
Salt: A pinch
Method
For the Tart Shell
Preheat the oven to 180 degrees Celsius.
Meanwhile, use a whisker/spatula to thoroughly combine butter and sugar in a mixing bowl.
Add the egg yolk and vanilla extract and mix well. Next, add the all-purpose flour and salt and mix until a soft dough forms (do not over knead it)
Refrigerate the dough for 30-60 minutes after wrapping it in plastic wrap.
For the Coconut Filling
In a separate bowl, mix together the egg, condensed milk, milk, and vanilla extract.
Next, stir in the desiccated coconut, all-purpose flour, salt, and baking powder.
Finally, stir in the melted butter and set aside.
Assembling
After 30-60 minutes, remove the prepared dough and unwrap it. Divide equal parts of the dough.
After that, grease the tart mould.
Place each piece of dough in the centre of the mould and press the dough uniformly upward (see video).
Trim the edges with a knife to remove any excess dough. Then, using a fork, prick the bottom of the tart crust to avoid an air trap.
Fill the prepared tart shell with the prepared filling and bake in a preheated oven for 20- 25 minutes at 180'C, or until slightly golden.
Then remove from the oven and set aside for 10 to 15 minutes to cool before removing from the mould.
Once completely cool, serve as evening snacks with tea or coffee/ dessert and enjoy with your friends and family.
Notes:
Do not over knead the dough.
Refrigerate the dough for the perfect flaky texture.
Keep all the ingredients in the room temperature.