These coconut tarts are fragrant with gula Melaka and pandan….absolutely yummy! We recommend baking the tarts just before buka puasa so they can be served nice and warm.
Preparation time: 40 minutes
Cooking time: 20 minutes
Makes: 25 small tartlets
Ingredients
Tart: | ||
|---|---|---|
| 65 g | salted butter | |
| 30 g | icing sugar | |
| 145 g | plain flour | |
| 10 g | ground almond | |
| 20 g | QL Deli Fresh egg | |
Gula Melaka Coconut: | ||
| 50 ml | water | |
| 30 g | gula Melaka | |
| 10 g | brown sugar | |
| 1 | pandan leaf | |
| 100 g | freshly grated coconut | |
| 30 g | butter | |
| 15 g | QL Deli Fresh egg | |
Method
- Make the gula Melaka coconut by placing water, gula Melaka, brown sugar and pandan leaf in a microwave-safe bowl. Microwave on high for 1 minute and mix well.
- Add the grated coconut and butter. Microwave for another 2 minutes, stirring at regular intervals.
- Add the 15g of QL Deli Fresh egg and stir well. Set aside.
- For the tart, cream butter and icing sugar until creamy then add in QL Deli Fresh eggs and mix well.
- Combine flour and ground almond, then add to the butter mixture and form a dough.
- Take a small portion of the dough and press onto a tart mould. Prick the dough with a fork. Repeat to fill more moulds with the remaining dough.
- Spoon coconut mixture onto tart base and bake tart in a preheated oven at 160°C for 15-20 minutes
- Remove tarts from moulds and serve warm.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
