Coconut Tarts

Ingredients for 1 servings:

• 125 g butter
• 50 g sugar
• 1 pinch of salt
• 200 g flour
• 1 tbsp water
• 400 ml coconut milk
• 2 tbsp flour
• 100 g desiccated coconut
• 2 eggs
• 100 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Shortcrust pastry tarts with delicious – exotic coconut filling, makes 12 tarts

Grease the muffin tin and chill. Cream the butter with sugar and salt until light and fluffy, then add the flour and stir in until finely crumbly. Stir in 1-2 tablespoons of water to form a crumb topping. Distribute this evenly among the muffin tins and press down to completely cover the tins with batter. Chill. For the filling, mix the flour with about 50 ml of coconut milk, then bring the rest to a boil. Add the mixed flour and bring to a boil while stirring to form a pudding. Remove from the heat, stir in the desiccated coconut, and let cool briefly. Meanwhile, preheat the oven to 180°C (top/bottom heat). Beat the eggs with the sugar until creamy and stir in the coconut pudding. Divide the mixture evenly among the tarts and bake in the preheated oven for about 30 minutes. Let cool for at least 15 minutes, then carefully remove from the tins and let cool on a wire rack.