Summary

Ingredients

For the shortcrust pastry:

• 125 g butter
• 50 grams sugar
• 1 pinch (s) salt
• 200 g flour
• 1 tablespoon water

For covering:

• 400 ml coconut milk
• 2 tablespoon flour
• 100 g desiccated coconut
• 2 egg (s)
• 100 g suar

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Instructions

1. Grease the muffin tin and refrigerate.
2. Mix the butter with sugar and salt until foamy, add the flour and stir in, so that a crumbly mixture is formed. Now stir in 1-2 tablespoons of water to create a kind of crumble. Distribute these evenly on the molds and press them down so that the molds are completely lined with the dough. Refrigerate.
3. For the filling, mix the flour with about 50 ml coconut milk, bring the rest to the boil. Add the mixed flour and bring to the boil while stirring to create a kind of pudding. Remove from heat, stir in the desiccated coconut and let cool down briefly.
4. Meanwhile preheat the oven to 180 ° C top / bottom heat.
5. Beat the eggs with the sugar until creamy and stir in the coconut pudding. Spread the mixture evenly over the tartlets and bake in the preheated oven for about 30 minutes. Allow to cool for at least 15 minutes, then carefully remove from the molds and leave to cool on a wire rack.