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Baked Eggless condensed milk coconut tarts Recipe

Recipe By camel.cupsmilk.646
Baked Eggless condensed milk coconut tart is a buttery short crust-based dessert filled with sweet, grated coconut filling prepared from the dough of butter, sugar, buttermilk, all-purpose flour and baking powder and is usually baked in an OTG
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1hr 30m.total
Baked Eggless condensed milk coconut tarts
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Ingredients for Baked Eggless condensed milk coconut tarts Recipe

  • As required Ingredients for making the tart shells for the eggless condensed milk coconut tarts:
  • 31.25 grams butter.
  • 25 grams castor sugar.
  • 15 nos milliliter buttermilk.
  • 67.50 grams of all -purpose flour.
  • 1 grams Baking powder.
  • As required Pinch of salt.
  • As required Ingredients for the filling:
  • 37.50 grams shredded coconut.
  • 1/2 tablespoon all - purpose flour.
  • 1/4 teaspoon Baking powder.
  • 33.50 grams sugar.
  • 30 nos milliliter sweetened condensed milk.
  • 0.13 tsp Vanilla extract.
  • 15 grams melted butter.

Directions: Baked Eggless Condensed Milk Coconut Tarts Recipe

  • STEP 1.1. Making the tart shell :
  • STEP 2.1.Start by making the tart shell by creaming the sugar and butter .
  • STEP 3.2.Add the butter milk and beat well until light and creamy .
  • STEP 4.3.Sift in the flour, baking powder, and salt. Combine and handle lightly to form a soft dough. Place in the fridge or freezer for about 10 to 15 minutes while you make the filling.
  • STEP 5.2.To make coconut Filling: 4. Combine the freshly grated Coconut, all purpose flour and baking powder in a bowl and set Aside. 5.In another bowl, add In the Sugar, condensed milk, vanilla extract, melted Butter And mix well using a whisk. Mix in the coconut flour mixture into it and whisk well to combine.
  • STEP 6.Cut and shape the tart dough into the tart pan :
  • STEP 7.6.Lightly dust the work surface with flour and roll out the chilled dough. Using a cookie cutter, cut and press the dough into a greased tart or cupcake Pan. Poke small holes on the tart shells with a fork in order to allow air to pass through them and help the tart shells to maintain their perfect shape while Baking.
  • STEP 8.Fill and bake :
  • STEP 9.7.Use a spoon or an ice cream scoop to put the filling into the tart Shells. Bake in a preheated oven At 180ºC for 15 minutes or until they turn golden brown and fully cooked. Remove .from the oven and allow to cool for about 10 minutes before removing from the tart or cupcake tin.
Nutrition
value
724
calories per serving
30 g Fat13 g Protein99 g Carbs11 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    13g
  • Carbs
    99g
  • Fiber
    11g

MacroNutrients

  • Carbs
    99g
  • Protein
    13g
  • Fiber
    11g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    4mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    182mg
  • Selenium
    9mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By camel.cupsmilk.646