Pumpkin Coconut Tart

Overview

I believe many people have thought about making egg tarts, but dare not try it. The reason is that it requires a lot of complicated details, including stacking layers of quilts to refrigerate the dough. The one I made today is simple and does not require folding quilts. The fillings were changed to pumpkin and coconut, instead of the previous method of requiring fresh cream and eggs. The finished product comes out with a crispy crust and a glutinous filling. It is a good way to satisfy your cravings and is worth trying. Friends who are interested may wish to try it! Since Meitian stipulates that there are only 9 steps for posting recipes, there is not enough space for more text descriptions.

Tags

• baking
• bread
• butter
• coconut
• cold water
• low gluten flour
• milk powder
• ripe pumpkin
• unsalted butter
• white sugar
• salt

Ingredients

Steps

1. 1 Mix 100 grams of diced butter and 200 grams of flour, and mix with your hands until the butter and flour are combined.

2. 2 Add 15 grams of white sugar, 5 grams of water and a little salt that have been mixed in advance to form a smooth puff pastry dough.

3. 3 Wrap puff pastry dough tightly and set aside. Next make the filling.

4. 4 Knead 250 grams of cooked pumpkin into a puree with your hands. Add 100 grams of coconut milk, 30 grams of milk powder, 60 grams of white sugar and 40 grams of butter. Mix with your hands until the butter and pumpkin are combined.

5. 5 Mixed filling.

6. 6 Take out the puff pastry dough and shape it into a long cylinder. Use a knife to cut it into about 18 equal parts. The size of the cut dough depends on the size of the personal tart mold.

7. 7 Prepare the tart molds, put in the puff pastry dough, stick some dry flour with your fingers, and evenly knead each tart mold to fill the mold to form a tart shell, and try to make the bottom layer as thin as possible. Flatten each tart shell with a spoonful of filling. If there is a lot of filling, add more. Preheat the oven to 180 degrees for 10 minutes.

8. 8 Sprinkle a little coconut over each tart top. Put it into the middle and lower layers of the oven and bake it at 180 degrees for about 25 minutes. The tart crust will be crispy and ready to be baked. (The temperature depends on the individual oven)

9. 9 Finished product. The skin is crispy and the filling is glutinous and fragrant. (Tips: Add 5 grams of water to the meringue to dissolve the sugar. If you are using powdered sugar, you don’t need to add additional water. The water, sugar and salt must be prepared in advance to dissolve the sugar)