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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.

43K 3.2/5 based on 6 reviews

Last modified on: October 25^th 2020

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For 2 kg 400 g, you will need:

1 1 kg flour
2 700 g butter
3 4 Eggs
4 200 g caster sugar
5 10 g fine (or table) salt
6 300 g dessicated coconut
Total weight: 2,410 grams

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

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Start to finish
13 min.	13 min.

Step by step recipe

Stage 1 - 5 min.

Put into a mixer bowl: 1 kg flour, 700 g butter, 4 Eggs, 200 g caster sugar, 10 g fine (or table) salt and 300 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
10,184 Kcal or 42,638 Kj	134 gr	996 gr	629 gr
509 %	52 %	94 %	95 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
423 Kcal or 1,771 Kj	6 gr	41 gr	26 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).

Possible allergens in this recipe: Gluten, Milk, Egg

How much will it cost?

For 2 kg 400 g : 8.29 €

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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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This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Fish fillet with preserved lemons, Fruit crumble, Provençal colombier for Pentecost, Flamiche, Oat shortbread biscuits, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple and walnut cake, Snow peas sautéed in butter, Salmon and Spinach Gratin, Chestnut moelleux, Quick Strawberry Millefeuille, ... All
	Dessicated coconut: You can check-out other recipes which use it, like for example: Coconut pyramids, Coconut paste, Coconut "croute à thé", Coconut tuiles, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple paste, Gâteau Basque , Butter cream, Chocolate cream with a crunch, irish coffee mousse, Blackcurrant, vanilla and lime verrine , ... All