Coconut sweetcrust pastry


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.
8,8315/5 for 2 ratings
Grade this recipe:

Last modified on: October 25th 2020

For 400 g, you will need:

Change these quantities to make: 400 g 600 g 1 kg 200 g 2 kg 400 g 3 kg 600 g

How long does it take?

Time required for this recipe:
PreparationStart to finish
13 min.13 min.

Step by step recipe


Stage 1 - 5 min.
Coconut sweetcrust pastry : Photo of step #1
Put into a mixer bowl: 167 g flour, 117 g butter, 1 egg, 33 g caster sugar, 2 g fine (or table) salt and 50 g dessicated coconut.

Stage 2 - 3 min.
Coconut sweetcrust pastry : Photo of step #2
Knead until evenly mixed (2 or 3 minutes).

Stage 3 - 5 min.
Coconut sweetcrust pastry : Photo of step #3
Weigh out into lumps of about 12 oz (350 g) and form into flat "cakes". Wrap carefully in plastic film.

Stage 4
Coconut sweetcrust pastry : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,700 Kcal or 7,118 Kj22 gr166 gr105 gr
85 %9 %16 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
422 Kcal or 1,767 Kj6 gr41 gr26 gr
21 %2 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Pear verbena tarts
Pear verbena tarts

Crisp, coconut sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.
3,290 2 hours 29 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Pretzels, Grandma Solange's biscuits, Fresh pasta dough, Wiener Schnitzel, Chocolate rolls (petits pains), ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Roscoff loaf, Gâteau Breton (Brittany butter cake), Fraisier (French strawberry cake), Moist cereal bars, ... All
Dessicated coconutDessicated coconut: You can check-out other recipes which use it, like for example: Coconut tuiles, Coconut paste, Coconut pyramids, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Apple charlotte with toasted brioche, Apple confectioner's custard, Doughnuts, Pear charlotte, ... All

Other recipes you may also like

Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
77,6865/5 for 2 ratings 1 hour 13 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
75,5324.0/5 for 20 ratings 1 hour 11 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
77,4474.2/5 for 19 ratings 1 hour 14 min.
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
71,707 24.6/5 for 14 ratings 51 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
75,231 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-04-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page