Hongkong Style Coconut Tart

Ingredients

Tart :1⁄3 cup butter (75 g), softened2 tablespoon sugar (25 g)1 egg yolk , room temperature1⁄2 teaspoon vanilla extract1 cup all purpose flour (130 g)Filling :65-100g desiccated coconut (i only had 65g but it was fine)1 tablespoon all purpose flour1/4 teaspoon baking powder50-65g condensed milk (add more if using more coconut)1⁄4 cup milk (60 ml)1 egg1/2 teaspoon vanilla extract1 tablespoon butter (16 g), meltedpinch of salt

Instructions

Tart :Add butter and sugar into a bowl. Using a spatula, mix them well. Now add in yolk and vanilla extract and mix.Add in flour and mix until everything comes together into a dough. Wrap in a cling film and chill in the fridge for 30 minutes.Take the dough and press into a tart mould.Let the mould chill in the fridge while we make the fillingFilling :Add desiccated coconut, flour and baking powder into a bowl. Mix well and set aside.In another bowl, add in the rest of the ingredients and mix well using a whisk.Now add in the dry mixture into the wet and whisk everything to combineSpread the filling evenly into the tart mouldBake in a preheated oven at 190oC for 20 minutesCool for 10 minutes before removing from the mould