As you may have noticed, I started using a more professional camera today: my boyfriend’s Canon EOS 350D. I looove taking photographs with it, but since I only started, the pictures might not be very good yet. If anyone has some tips: you’re very welcome sharing those with me!
Important notice! The dough needs to be refrigerated overnight, so you’ll have to be patient to eat these wonderful little tartelettes.
- 140g margarine
- 50g icing sugar, sifted
- 50g grated coconut
- a pinch of salt
- ½ tsp vanilla extract
- 1 large egg, beaten
- 250g all-purpose flour
- 150ml coconut milk
- 50ml soy milk
- 25g sugar
- 12,5g vanilla pudding powder
- 6 Tbsp grated coconut
- 12 mint leaves
- Mix the margarine and the sugar with a spoon until creamy and light (about 5 minutes).
- Add the grated coconut, salt, vanilla and egg and stir well to blend the ingredients.
- Sift the flour into the bowl and stir (don’t overdo it).
- Gather the dough into a ball, roll it tightly in some plastic wrap and let it rest in the refrigerator overnight.
- Preheat the oven to 180°C.
- Divide your refrigerated dough ball into smaller balls and roll them out.
- Press out circles that are a bit larger than the holes of your cupcake tin.
- Drape the dough pieces into each tart mould using your thumb. Make sure you press more around the bottom rims where dough tends to gather. To make them look extra lovely, you can add a special border by using you thumb and index finger
- Place the tin back into the fridge for another 15 minutes.
- Make some small holes into the dough using a fork, so the dough won’t rise during the baking process.
- Bake the crusts for about 10 minutes, or until they turn golden.
- Transfer the crusts to a wire rack to cool down.
- Meanwhile, make the pudding: pour about 1/4 of the coconut milk in a small bowl. Stir the pudding powder in there, until there are no clumps left.
- Pour the rest of the coconut milk, together with the soy milk and sugar, in a pot.
- Bring the mixture to a boil while stirring (make sure it doesn’t burn!), and then add the pudding powder mixture.
- Keep stirring for another 5 minutes, and then turn off the heat.
- Pour the pudding in the little pie crusts, and let the tartelettes cool down.
- Garnish with some grated coconut (about 1/2 Tbsp per tartelette) and a mint leaf.
– tartelettes: adapted from Hungry at Midnight/
– coconut pudding: adapted from instructions on my Imperial pudding powder package