Hong Kong Style Coconut Tarts Recipe | 港式椰撻(椰塔)食譜 這個食譜可以做12個7cm 椰撻 (撻皮 @30g, 餡 @42g)

材料 ingredients - ingredients for twelve 7-cm coconut tarts (skin @30g, filling @42g) 以下材料可做12隻7cm椰撻(或分量減半做6個) (撻皮 @30g, 餡 @42g)

(1) Filling | 餡 : 每個撻42g餡 water (水) 120g caster sugar (細砂糖) 100-120g unsweetened desiccated coconut (椰絲) 120g butter (牛油) 40g egg (蛋) 2 pcs (只) baking powder (泡打粉) 3g (1 tsp) 1茶匙 coconut milk (椰奶) 15g (1 TBSP) 1湯匙

(2) Tart Shell | 撻皮 : (撻皮有368g 分12個, 每個30g) cold butter cubes (硬黃油切小粒) 108g icing sugar (糖霜) 40g low gluten flour (低筋粉) 200g beaten egg (蛋漿) 24g (約半隻)

(3) bake in preheated oven | 入預熱焗爐 : • 220C/220C : 25-30 minutes (25-30分鐘) 片中椰撻焗了28分鐘，關火後5分鐘後取出，各家爐溫不同，僅供參考 tarts baked for 28 minutes, off heat, take out after 5 minutes. Reference only, adapt accordingly.

心得: 一次吃不下12個椰撻, 可以分兩天烤; 或者將以上分量減半做6個