90g butter (room temp)
40g castor sugar
1 tsp vanilla extract
1 egg (beaten)
160g plain flour (sifted)
A pinch of salt
Whisk butter and sugar till light and fluffy. Add in egg, salt and vanilla extract.
Mix well. Fold in sifted flour bit by bit and mix well till a dough is formed. Put pastry in plastic wrap and chill in fridge for at least 1 hr.
Coconut filling
100ml of Gula Melaka syrup
200g of grated coconut
40g butter (room temp)
1 tsp of corn flour
1 egg (beaten)
1 tsp of water or milk
Just mix everything in a bowl and set aside.
Pre heat oven to 170 Deg C.
Divide pastry into small balls and press and shape into your moulds.
Cover the pastry with parchment paper and fill the holes with red or green beans.
Bake for 9 mins.
Remove from oven and discard the beans. Fill each tart with the coconut mixture and then bake for around 15 to 20 mins.
Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/829179550484456/?__mref=message_bubble
