Coconut cream tart needs greaseproof paper good-Iota

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News > Dynamic industry > Coconut cream tart needs greaseproof paper good

Coconut cream tart needs greaseproof paper good

Materials: pie crust: low 115g powder, 1/4 tsp salt, butter, lard 40g, 25g, cold water 30ml stuffing: coconut 150g, sugar 115g, corn flour 4 tablespoon of butter,milk 600ml, 50ml, 25g, 2 egg, unsalted butter, vanilla 10ml, salt a little practice: 1, the butter out directly from the ice box cut into pieces, and the freezing of lard,low powder, salt quickly grasping uniform; 2, pour in 30ml of cold water, fast knead the dough, placed in the refrigerator for at least 20 minutes; 3, baking sheet with anti adhesive paper, 50g coconut broken tile, into the oven and bake at 180 degrees for 5 minutes, brown, ready; 4, egg yolk, sugar, milk, cream,whipping uniform in a large bowl; 5, the pan into the corn starch, sugar, salt,mixing;

6, egg and milk mixture in the bowl into the pan, while a small fire heating while stirring; 7, to the soup thick respectively mix coconut pieces, vanilla and butter,cool stand-by; 8, the dough from the fridge out quickly roll thin, spread in tart disc, make lace with a fork; 9, the dough spread with anti adhesive paper, into the mung bean, bake at 200 degrees for 10 minutes; 10, remove from oven, out of mung bean and anti sticking paper, turn 160 degrees bake 10-15 minutes to tart golden color; 11, let cool, pour in the filling, sprinkle coconut broken decoration.