TEATIME SNACKS: TRADITIONAL MALAYSIAN COCONUT TARTS

Hello Everybody
Today I will be showing you a SIMPLE AND EASY TRADITIONAL MALAYSIAN COCONUT TARTS eaten during Teatime.

I have reduced the amount of sugar so that those who have a diabetic problem can also enjoy this tart. But in case those who can take sugar and you like it sweeter than increase the sugar to 80gms.

Remember less sugar and less salt is healthy!!!

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So let us start!!!

I will be using Egg Tart Moulds. 8 to 9 pieces

To prepare the pastry, in a pastry bowl, sieve
120gm Flour
1 tbsp Icing Sugar
a pinch of Salt
half a tsp baking powder and add
50-60gms of soft Butter
With your fingers , work the mixture into crumbles and then add a little at at time 1 lightly beaten Medium Size Egg and form into a pastry dough. If it is too dry then add 1 tbsp of milk or cold water.
Mix and knead lightly to make a soft dough.
Place into the pastry bowl and cover with a damp cloth and place in the fridge.

In the meantime we will be preparing the Coconut Filling for about 8 to 9 moulds.
In a Mixing bowl combine
80gms dessicated coconut
30gm Almond Flour/Meal
50gm Palm Sugar/Diabetic Sugar depending on the brand of your choice
1 tbsp plain /vanille custard powder
1/2 to 1 tsp baking powder
a pinch of Salt
mix well then add the liquid
3 tbsp whipping cream
50-60ml Almond Milk
1 "M" egg lightly beaten
1/2 tsp vanille extract
Leave it a side for about 10 minutes to let the desiccated coconut and almond flour absorb some of the liquid. Meantime preheat oven to 180C.

Now take the pastry dough out of the fridge and starting coating the tart mould with the pastry.
First dust the mould with a little cornflour and place aside.
Roll dough into a log and cut in equal portions, about 8 to 9 pieces. Make them into small ball and then press to make a disc, place into the mould and slowly press to form a layer to line the mould.
Fill the lined moulds with the coconut filling and brush them lightly with Eggwash mixture ( 1 egg yolk mix with 2-3 tbsp cream).
Now they are ready to be baked.
Place the coconut tarts at lower-middle level of the oven and bake at 180C for 20 to 25 minutes depending on your oven till golden brown. When they are ready remove from oven and let them cool before removing from the moulds.

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