Coconut Tart. My take on the delicious Hong Kong style coconut tarts. The pastry for these tarts is super flaky. The filling is mostly coconut (yum!) and it's not overly.

Typically vanilla custard powder or pudding powder is used as one of the ingredients for the filling. Macapuno Tarts: Filipino Sweet Coconut Sport in Pastry Crust. Coconut is found in many Philippine desserts. You can have Coconut Tart using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Coconut Tart

Prepare of Bottom Part.
You need 50 grams of dessicated coconuts.
Prepare 125 grams of soft butter.
Prepare 125 grams of sugar.
You need 1 envelope of vanilla sugar.
You need 4 medium of eggyolk.
It's 4 medium of egg white.
It's 100 grams of flour.
It's 2 tsp of baking powder.
You need of Topping Part.
You need 500 grams of low fat yoghurt.
Prepare 250 grams of curd.
It's 125 grams of sugar.
It's 400 ml of cream.
Prepare 150 grams of dessicated coconuts.
You need 400 grams of pineapples.
You need 1/4 cup of fresh lemon juice.
It's 9 slice of gelatine leaves.

The macapuno, or "coconut sport" is a favorite dessert ingredient. The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream. Coconut Tarts. this link is to an external site that may or may not meet accessibility guidelines.

Coconut Tart step by step

Bottom: Toast the dessicated coconut in a pan until they have a gold-brownish colour. Then put them aside and let them cool..
Mix the butter, sugar, vanilla sugar and the eggyolk.
Mix the flour with the baking powder and give it to the coconuts. Then give this to the mixture from step 2..
Beat the egg white until stiff and give it slowly to the rest (with a spoon).
Give the mixture in a springform in which you've put baking paper (only on the bottom)..
preheat oven to 180°C.
Put the mixture for ~30 minutes in the oven..
Topping: Mix the low fat yoghurt, curd, sugar and the juice of half a lemon with the gelatine and put it into the fridge..
Whip the cream, chop the pineapple into litte pieces (as thick as your thumb) and give this with 100 grams of the coconuts to the mixture from step 8..
Give the mixture with the help of a cake ring on top of the bottom part..
Toast 50 grams of the dessicated coconuts in a pan until they are gold-brown and spread them on the top of the gateau..
if you want, you can add 12-14 raffaellos in a circle on top of the gateau..

Coconut tarts are a delicious sweet treat that can be enjoyed any time. They have a soft filling and are crisp on the outside; they are perfect as an entrée. Make the coconut tart shells and blind bake. Press pastry dough into the tart moulds. If your tart moulds are not non-stick, remember to grease the base and sides generously with butter.