Light Coconut Tart (Recipe from Three Bears Kitchen)

Tart flour mixture

UFM Multi-Purpose Wheat Powder 200 Grams Kite Badge

UFM Cake Batter 200 Grams Waving Badge

130 grams of water

60 grams of sugar

1 Numbers 3 Chicken Egg

100 grams of melted unsalted butter

Coconut sauce mixture

190 grams of water

100 grams of fresh milk

160 grams of coconut milk

1 / 8 teaspoon salt

130 grams of sugar

30 grams of cornstarch

200 grams of coconut meat

🥥 First step to make coconut sauce. 🥥

1.Mix water, fresh milk, coconut milk and salt in the pot. Stir well.

2. Add sugar to the dissolved poor.

3. Put corn starch. Poor people melt, no starch pellets.

4. Lift up, set the fire in the middle. People all the time until the sauce thickens and is clear.

5. Put the soft coconut meat on it. Spread it all over, then turn off the light.

Scoop in the container. Rest for the sauce to cool completely.

Make tart flour

1.Sifting all-purpose wheat flour and cake flour together in a mixing bowl

2. Put some sugar in it. Stir well.

3. Whisk together chicken eggs and water and pour them into the dough gradually.

4. Put melted butter into it. Use a rubber pie or hand to mingle until it clots into a dough.

5. Rest the dough in the fridge for 30 minutes to make the dough set.

6. Bring out the dough, iron it thin, not too thick, and then print the tart tray. Use a fork to dip the bottom of the dough all over to prevent the dough inflating.

7. Iron the dough to make another sheet to cover the top of the tart body.

8. Put the rest sauce until it is completely cold. Put it in a tart print. Blend the sauce together. Don't be very tight. Put another cover on top to make the sauce gush.

9. Take another sheet of rolled dough, splice it on top, and use a fork to push the edges completely closed. Use a fork to make it look like it's divided up. Dip does not need to be deep.

10. Bake to a temperature of 150 degrees. Top-bottom light. Turn on the fan for 40 minutes, cook and remove immediately from the stove. Then rest to cool completely. Refrigerate before serving, the more delicious.

* * Some steps have a few modifications as convenient. Anyone interested in looking at the recipes in the red app of the channel (Three Bear Kitchen)

# Light coconut tart # Coconut tart # Giving out recipes # Giving out snack recipes # Kitchen