Coconut Pie/Tart. Sweet crust pastry

 If you're wondering where's the other three quarter of the pie...

It's gone.

This is one of my husband's and my favorite pie and (cough) need I say more.

Anyway, I think I over baked it a little. I wanted to get a good golden crust but...

This is a sweet pastry with a soft crust and it's ideal for sweet filling pies and tarts. 

The pastry is made by creaming the butter and sugar unlike the conventional method.

I baked some tarts as well and that came out beautifully too. 

70g Icing sugar
150g butter 
1 egg
260g flour
1 tbs milk powder

Cream the icing sugar and butter. Add the egg and cream until the mixture is smooth.
Add the flour and milk powder and gently knead with your fingers, taking care not to ever knead. 
Wrap the dough in a cling wrap and refrigerate it for 30 min to rest the dough.

Roll the dough between two sheet of plastic wrap to 3mm thickness. Gently lift the dough to cover a 9in pie tray. Trim  the excess dough and chill for 10 min.

Blind bake the shell for 10 min. Remove the beans and bake another 10 min.

For the filling

A
2 eggs
125g sugar
1/8 salt
100ml milk


B
60g melted butter


C
30g flour
1tsp baking powder
140 shredded Hawaiian coconut

Preheat oven to 170 deg cel.
In a large bowl cream A until the sugar dissolves, then add B and give it a good mix. 
With a spatula add C and mix well. 
Pour filling on top of the pastry or individual tarts.   
This goes into a pre heated oven of 170 degree. 
Bake for about 40 min until the surface is browned and the liquid thickened and the coconut gets a nice golden color. 
For the tarts the baking time is shorter. Bake for about 30 min.
Cool the pie/tarts and gently lift it out.
Recipe from Alex Goh -Irresistible pastry

                                    

Enjoy...jue