STEP 1.Mix flour with milk. Beat up the egg and divide it into a pair of components. Beat butter and sugar during a bowl and beat well for two minutes until downy. Then add 0.5 the egg and beat low speed until combined. Then add the flour combine and knead until a dough is created. Cowl and refrigerate twenty-five minutes.
STEP 2.For the fillings, mix the sugar and sliced coconut in a pan. Stir and cook on medium heat for 4-5 minutes. Then add the corn starch, gummy rice flour, milk, and blend well for an additional pair of minutes. Initiate the warmth and leave to cool down. Divide into eight components (48g each).
STEP 3.Grease the mildew with butter thus it easier to unmold later. After chilling, divide the dough into 8-9 parts and press to the bottom of the tart molds. Use a fork to form holes therefore the steam will escape. It helps keep the tart tender and cook equally. Heat up kitchen appliance 180c/375f.
STEP 4.Brush on the tarts and sprinkle roast herbaceous plants on prime. If there is further pastry left you will be able to dig strips and weave on the prime of the tartlets. Bake 20-25 minutes at 180c until golden brown.
STEP 5.Enjoy it hot.
calories per serving
135 g Fat28 g Protein116 g Carbs38 g FiberOther
Vitamins & Minerals
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