Mini Coconut Tarts (迷你椰子挞)

Post & Recipe in English and Chinese (中英食谱)

“This delicious coconut tart is deceptively easy to bake. 看似复杂，其实就是简单易做的椰子挞。”

Firm yet moist coconut filling is the main essence of a great tasting coconut tart. If you like, here’s what I have gathered from various good recipes, and achieved a well balanced result, after a few trials. Thanks to many great bakers on their selfless sharing. :)

结实又够湿润的椰子馅是美味椰挞的秘诀。如果你喜欢的话，这里有我一份参考研究各个好食谱而达到了综合平衡的椰子挞水准。要谢谢的是很多无私分享的烘培达人。:)

Yields 28 minis
Ingredients for dough:
220g plain flour
40g icing sugar
100g cold butter, cubed
1 teaspoon vanilla essence
1 egg, lightly beaten

Ingredients for filling:
250g grated coconut
80g caster sugar
80g butter, melted
80ml evaporated milk
2 eggs, beaten
Pinch of salt

制作28迷你挞
材料：
面团成份：
220克 面粉
40克 糖粉
100克 冷牛油，切块
1茶匙 香草精
1颗 蛋，搅拌

馅料成份：
250克 椰丝
80克 细糖
80克 牛油，融化
80毫升 淡奶
2颗 蛋，搅拌均匀
少许 盐

Method
(1) Preheat oven to 170deg Celsius. Mix icing sugar and plain flour together. Rub butter cubes into flour mixture until sandy (crumbly) appearance.

(2) Add vanilla essence into beaten egg, pour into crumbly flour mixture until it forms non-sticking soft dough. Wrap dough with cling wrap and refrigerate for 30 minutes.

(3) Heat a dry pan over super low fire, add grated coconut and stir fry till aroma releases. Transfer into a mixing bowl to cool. Mix in all other ingredients. Set aside.

(4) Return chilled dough and place on lightly dusted table top. Roll dough out till about 0.5cm thickness. Tear out part of the dough and lay on lightly greased tart mould. Light press it in with fingers to shape. Trim away excessive dough around edges. Repeat step until dough used up.

(5) Use a fork to light prick the bottom of the crusts. Now, fill crusts with coconut mixture. Bake on lower tier for 25 – 30 minutes. When done, leave to cool before removing from moulds.

做法：
(1) 烤箱预热至170度。把面粉和糖份混合。再把牛油和糖面粉搓成沙粒状。

(2) 把香草精加入蛋汁，再倒入沙粒面粉里搓成不粘手的软面团。用保鲜纸包起来冷藏约30分钟。

(3) 小火，把椰丝干炒至散发香味即可。盛入碗里，掺入所有其他成分。备用。

(4) 取出冷面团，放置在撒上薄面粉的桌面上，将面团擀开成约0.5公分厚的面皮。分成小片放在模型上，用指尖轻轻按压成型。把周边多余的面皮捏出。重复此步骤至所有面团用上。

(5) 用叉子轻轻扎底部的面皮。完成后，放入椰子馅料。把烘烤盘放进烤箱的中下层烘烤25-30分钟。完成后，待稍微冷却才脱模。

1 mini tart counts about 180kcal. 1个迷你椰挞约180卡路里。

Tips: My recipe calls for average sweetness to suit my palate. If sweeter filling is preferred, suggest increasing sugar to 100g.
* Pre-frying grated coconut is to elevate the aroma. It’s just a quick stir fry and do not brown the coconut though. It’s ok, if you feel like omitting this step.
* The coconut filling might be too watery, not to worry as it’s to keep the filling moist and soft after baking. However, the overflowing sugared liquid from the filling might make the edges of the tart lightly caramelized and browned, even it doesn’t affect the taste. If you do not like it, suggest draining the juice slightly, or reduce the amount of evaporated milk.
* To remove tarts from hard moulds, insert a toothpick from the side to loosen it.

温馨提示：
＊ 预先炒香椰丝可增加香气。只需快炒香而不能炒糊掉。如果不挑剔的话，可免掉这一步。
＊ 此食谱的馅料做法比较湿，这是为了烘培出较为湿润的馅料口感。但里头的糖汁也可能使面皮周围烤焦。虽然不影响味道，不喜欢的话，还是把多余的汁先隔开。或者少放点淡奶也行。
＊ 要顺利把椰挞脱模，只需将牙签从边边戳进弄松即可。