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.
51 K 3.2/5 (6 reviews)
15 min.
Easy
1 kg 200 g
6 IngredientsLast modified on: October 25th 2020
For 1 kg 200 g, you will need:
- 1
3 1⁄3 cups flour - 2
1 2⁄3 cup butter - 3
2 eggs - 4
½ cup caster sugar - 5
½ tablespoon fine (or table) salt - 6
2⁄3 cup dessicated coconut
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 5 min.
Put into a mixer bowl: 3 1⁄3 cups flour, 1 2⁄3 cup butter, 2 eggs, ½ cup caster sugar, ½ tablespoon fine (or table) salt and 2⁄3 cup 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 % |
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.
23 K 55 min.
This recipe uses (among others)
Flour
Like these other recipes: Ciabatta, Gingerbread, Traditional nutty choc-chip cookies, Saucipain, Tomato foccacia, ... See them all 199
Butter
Like these other recipes: Provençal colombier for Pentecost, Chocolate mug cake, Purée of Jerusalem artichokes with foie gras, Sorrel omelette, Baker's apple soles, ... See them all 461
Dessicated coconut
Like these other recipes: Coconut paste, Coconut tuiles, Coconut pyramids, Coconut "croute à thé", ... See them all 4
Caster sugar
Like these other recipes: Apple charlotte with toasted brioche, Paris flan filling, Strawberry, kiwi and mascarpone verrines, Rhubarb tart, Stewed rhubarb, ... See them all 357
Other recipes you may also like
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...October 7th 201890 K 23.3 1 day 17 hours 40 min.
Pear verbena tarts
Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.November 22th 202337 K 60 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020336 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.