Coconut Tarts Recipe - 港式椰撻 (椰塔) 做法

Oh my gosh! What have I done?!! I just created the most delicious Coconut Tart Recipe for everyone. This Coconut Tart has a slightly crunchy top, soft and moist in the center. The Coconut Tart is a famous traditional Hong Kong staple. You can now enjoy it in the comfort of your own home by following the simple steps of my demonstration video. A simple yet delicious recipe for gatherings and parties.\r
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Coconut Tarts Recipe - 港式椰撻 (椰塔) 做法\r
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Makes 18 coconut tarts\r
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Ingredients for the tart shells:\r
227 g (8 oz.) all-purpose flour \r
57 g (2 oz.) powdered sugar \r
142 g (5 oz.) unsalted butter, softened \r
1/8 teaspoon salt\r
1 large egg\r
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Filling:\r
190 g unsweetened shredded coconut\r
190 ml water\r
1 large egg\r
57 g unsalted butter, melted\r
350 g white granulated sugar\r
9 g (4 tsp) custard powder\r
4 g (1 tsp) baking powder\r
75 g (1/2 cup) all-purpose flour\r
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Decoration:\r
Bakers Corner Maraschino Cherries \r
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Additional items needed:\r
10 tart molds of 7.25 cm\r
1 cookie cutter of 7.5 cm\r
Parchment paper\r
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食譜可做18個椰撻\r
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撻皮材料:\r
中筋麵粉 227 克 (8 安士)\r
糖霜 57 克 (2 安士)\r
牛油 142 克 (5 安士) 室温\r
鹽 1/8 茶匙\r
雞蛋 1 隻\r
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餡料：\r
無糖椰茸 190 克\r
水190 毫升 \r
雞蛋 1個\r
無鹽牛油 (溶解) 57 克\r
砂糖 350 克\r
吉士粉 9 克 (4 茶匙)\r
泡打粉 4 克 (1 茶匙)\r
中筋麵粉 75 克 (1/2杯) \r
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裝飾：\r
香甜車厘子\r
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備註:\r
10 隻圓形撻模 - 7.25 cm\r
1 隻 圓形餅模 -7.5 cm\r
1 張豬油紙\r
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