Recipes Coconut Tarts Southeast Asia

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Serves: 4


3 tablespoons margarine
1/4 cup confectioner sugar
1/2 each egg
1 cup whole wheat flour
1/8 teaspoon baking powder
1/2 teaspoon vanilla essence

1 tablespoon margarine
1/2 cup confectioner sugar
1/2 each egg
1 tablespoon evaporated milk
3/4 cup shredded coconut

Method of Preparation:

Mix whole wheat flour and baking powder. Cut margarine into flour mixture and rub it with fingertips until it resembles breadcrumbs. Mix egg, evaporated milk, and vanilla essence together with the crumbs to form a soft dough. Roll the dough into a sheet about 1/4 inch thick. Cut with a round cookie cutter and place in a muffin mold. Leave it aside until the filling is ready.

Blend margarine, confectioner sugar and egg thoroughly with a mixer. Add evaporated milk and shredded coconut and mix until well blended. Fill each pastry lined muffin mold with a portion of the filling and bake at 400 for about 25 minutes.