Condensed Milk Coconut Tart

If you are looking for a delicious and easy dessert that will impress your guests, look no further than these coconut tarts. These tarts are made with buttery shortcrust pastry, filled with a sweet and moist coconut mixture. If you like coconut then you are going to love this Coconut Tarts. They are perfect for tea time, picnics, or any occasion that calls for a treat.

These Coconut Tarts are perfect make-ahead bake. They actually taste better a day after baking allowing for the full richness of flavours to develop. Store in an airtight container to keep it fresh.

Ingredients:

For the pastry:

• 125g butter
• 100g caster sugar
• 60ml buttermilk **refer note 1
• 270g plain flour
• 1 tsp baking powder
• ½ tsp salt

For the filling:

• 150g desiccated coconut
• 2 tbsp plain flour
• 1 tsp baking powder
• 130g sugar ** refer note 2
• 125ml milk
• 120ml condensed milk
• 1½ tsp vanilla extract
• 60g melted butter

Method:

For the pastry: Cream the butter and sugar until well combine. Add the buttermilk and beat until light and creamy.

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 10-15 minutes while you are making your filling.

For the filling: Combine the desiccated coconut, flour and baking powder in a bowl and set aside.

In another bowl, add in the sugar, condensed milk, vanilla extract, melted butter and milk and mix well using a whisk. Mix in the coconut flour mixture into it and whisk well to combine.

Lightly dust the work top with flour and roll out the chilled pastry. Using a cookie cutter, cut and press the pastry into a greased tart or cupcake pan.

Use a spoon or ice cream scoop to put the filling into the pastry. Bake in preheated oven at 160ºC for 20 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.

Enjoy!

 NOTES:

1. You can replace shop bought buttermilk with homemade. Mix 1 tsp lemon juice with ¼ cup milk and leave it for 5 minutes.

2. I use ¼ cup sugar for these tarts but feel free to add a bit more if you prefer a sweeter bake.