Coconut Shortcrust Pastry for Tropical Tarts

How to Make

Coconut Shortcrust Pastry for Tropical Tarts

Ingredients:

• 1 ½ cups (190g) flour

• ½ cup (50g) desiccated coconut

• ½ cup (115g) butter

• ¼ cup (50g) sugar

• 1 egg yolk

• 2–3 tbsp cold water

Instructions:

1. Mix flour, coconut, and sugar. Rub in butter.

2. Add egg yolk and water until dough forms. Chill 30 min.

3. Roll out and bake at 180°C (350°F) for 12–15 min.

4. Great base for mango curd tartlets or pineapple cream pies.