Coconut Tarts-Southeast Asia, EPCOT Food & Wine 1998

By MJH

Ingredients

• Crust:
• 3 tblsp. Margarine
• 1/4 cup Confectioner Sugar
• 1/2 each Egg
• 1 cup Whole Wheat Flour
• 1/8 tsp. Baking Powder
• 1/2 tsp. Vanilla Essence
• Filling:
• 1 tblsp. Margarine
• 1/2 cup Confectioner Sugar
• 1/2 each Egg
• 1 tblsp. Evaporated Milk
• 3/4 cup Shredded Coconut

Details

Adapted from talkdisney.com

Preparation

Step 1

Crust:
Mix whole wheat flour and baking powder.

Cut margarine into flour mixture and rub it with fingertips until it resembles bread-crumbs.

Mix egg, evaporated milk, and vanilla essence together with the crumbs to form a soft dough.

Roll the dough into a sheet about 1/4 inch thick.

Cut with a round cookie cutter and place in a muffin mold.

Leave it aside until the filling is ready.

Filling:
Blend margarine, confectioner's sugar, and egg thoroughly with a mixer.

Add evaporated milk and shredded coconut, and mix until well blended.

Fill each pastry lined muffin mold with a portion of the filling and bake at 400° oven temperature for about 25 minutes.