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Coconut sweetcrust pastry

Name: Coconut sweetcrust pastry
Prep time: 13 min
Total time: 13 min
Yield: 1 kg 200 g
Cuisine: French
Ingredients: 500 g flour; 350 g butter; 2 eggs; 100 g caster sugar; 5 g fine (or table) salt; 150 g dessicated coconut

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.

65 K 3.2/5 (6 reviews)

15 min.

Easy

4.15 €

1 kg 200 g

6 Ingredients

Last modified on: October 25^th 2020

For 1 kg 200 g, you will need:

1 500 g flour
2 350 g butter
3 2 eggs
4 100 g caster sugar
5 5 g fine (or table) salt
6 150 g dessicated coconut
Total weight: 1,205 grams

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - ⌛ 5 min.

Put into a mixer bowl: 500 g flour, 350 g butter, 2 eggs, 100 g caster sugar, 5 g fine (or table) salt and 150 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	70 RDI=30 %	500 RDI=50 %	310 RDI=50 %	5,090 RDI=260 %	21,320 RDI: 260 %
Per 100 g	5 RDI=2 %	40 RDI=4 %	30 RDI=4 %	420 RDI=20 %	1,770 RDI: 20 %

Possible allergens in this recipe: Gluten, milk, egg

How much will it cost?

For 1 kg 200 g : 4.15 €

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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