Coconut Milk and Fresh Milk Tarts

Name: Coconut Milk and Fresh Milk Tarts
Prep time: 3 h 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Chinese
Ingredients: 100g Shortening; 300g Margarine; 200g Cake flour; 200g All-purpose flour; 1 Egg; 50g Lard; 100ml Water; 100g Fine sugar; 50ml Boiling water; 200ml Egg white; 100ml Fresh milk; 50ml Coconut milk

A delicate tart featuring a hand-laminated puff pastry shell filled with a smooth baked custard of coconut milk, fresh cream, and eggs.

3h 30m

Easy

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Ingredients

Shortening 100g

Margarine 300g

Cake flour 200g

All-purpose flour 200g

Egg 1

Lard 50g

Water 100ml

Fine sugar 100g

Boiling water 50ml

Egg white 200ml

Fresh milk 100ml

Coconut milk 50ml

Instructions

Make the oil core

Mix Ingredients A together and knead until smooth to form an oil core. Take a tray, sprinkle a little cake flour on the bottom to prevent sticking, spread the oil core evenly across the tray, and refrigerate for about 2 hours.

Make the oil skin and laminate

Mix Ingredients B and knead until smooth to form the oil skin. Roll out the oil skin to twice the area of the oil core. Place the chilled oil core inside, wrap up, and roll with a rolling pin. Fold in from both the left and right sides to make one tri-fold. Repeat the rolling and tri-folding action 3 more times, then refrigerate the dough for 30 minutes.

Prepare the tart filling

Mix Ingredients C into a sugar syrup. In a separate bowl, whisk Ingredients D until smooth, then pour into the sugar syrup. Strain the mixture through a fine sieve to make the tart filling.

Shape the tarts

Take out the chilled dough and roll it out to about 0.8 cm thick. Use a round cutter to stamp out circular pastry discs. Press each disc into a tart mold and shape it with your thumb to fit. Fill each shell with the custard from step 3 to about 80% full. Repeat until all the dough and filling are used up.