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  • Apr 21st 2020
  • 0 comment

Makes: 1 Tart | Prep Time:  45 mins


Ingredients

  • 150g      unsalted butter
  • 100g      brown sugar
  • 35g        desiccated coconut
  • 50g        whole eggs
  • 260g      plain flour
  • 2g          salt
  • 2g          baking powder
  • 1            egg yolk

Method

  1. Place a 190mm tart ring onto a lined tray.
  2. In the bowl of a KitchenAid stand mixer fitted with a paddle attachment, whip the butter up into a thick, smooth paste.
  3. When it becomes smooth, add the brown sugar, desiccated coconut and the eggs. Mix until combined and using the KitchenAid® Sifter + Scale Attachment, add in the sieved flour, salt and baking powder. 
  4. Once the pastry has come together, press it into a neat flat square and wrap in plastic wrap. Place in the refrigerator for a minimum of 2 hours.
  5. Roll the pastry out to 3mm in thickness and line the tart ring. Trim the top of the pastry so that it aligns with the top of the tart ring.
  6. Line the pastry with heat-proof plastic wrap or baking paper and fill with uncooked rice or baking beads. Blind bake for 18 minutes at 160°C.
  7. As it comes out of the oven, remove the lining and brush the pastry with the broken egg yolk.
  8. Once cool, wrap the tart shell in plastic wrap and store at room temperature until required. This can keep up to 5 days before filling if airtight.

Tags: Recipes

Tools: Stand Mixers