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Coconut sweetcrust pastry

You might already be familiar with sweetcrust pastry (pâte sablée) which contains a small amount of ground almonds. This is the coconut version, made with dessicated coconut, ideal for tarts with a more exotic flavour.

46 K 3.2/5 (6 reviews)

15 min.

Easy

4.15 €

400 g

6 Ingredients

Last modified on: October 25^th 2020

For 400 g, you will need:

1 170 g flour
2 120 g butter
3 1 Egg
4 35 g caster sugar
5 2 g fine (or table) salt
6 50 g dessicated coconut
Total weight: 410 grams

Change these quantities to make:

400 g 600 g 1 kg 200 g 2 kg 400 g 3 kg 600 g

Change measures:

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Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - 5 min.

Put into a mixer bowl: 170 g flour, 120 g butter, 1 Egg, 35 g caster sugar, 2 g fine (or table) salt and 50 g dessicated coconut.

Stage 2 - 3 min.

Knead until evenly mixed (2 or 3 minutes).

Stage 3 - 5 min.

Weigh out into lumps of about 12 oz (350 g) and form into flat "cakes". Wrap carefully in plastic film.

Stage 4

This dough freezes very well. If you are planning on freezing, do remember to label it.

Remarks

For an even more exotic touch, use brown sugar instead of white.

Keeping: Several days in the fridge, wrapped in plastic film. Freezes very well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=9 %	170 RDI=20 %	110 RDI=20 %	1,740 RDI=90 %	7,290 RDI: 90 %
Per 100 g	5 RDI=2 %	40 RDI=4 %	30 RDI=4 %	420 RDI=20 %	1,780 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Egg

How much will it cost?

For 400 g : 1.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Coconut "croute à thé"

Here's a coconut version of the classic French "croute à thé" cake. The double coconut flavour comes from the sweetcrust pastry as well as the filling.
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