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.
8,9605/5 for 2 ratings
Grade this recipe:

Last modified on: October 25th 2020

For 1 kg 200 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: 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.
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
5,092 Kcal or 21,319 Kj67 gr498 gr315 gr
255 %26 %47 %48 %
Per 100 g
Energetic valueProteins CarbohydratesFats
423 Kcal or 1,771 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.
3,328 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: Chocolate madeleines, Grapefruit moelleux, Oaty walnut cake , Gâteau Breton (Brittany butter cake), Provençal colombier for Pentecost, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Milk rolls, Brioche dough, Lemon and grated apple tart, Brioche Tatin, ... 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: Parisian-style chocolate custard tart, Clafoutis "Marie-Antoinette", Vanilla ice cream, Apple paste, Clafoutis "Marie-Antoinette", ... All

Other recipes you may also like

Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
65,6144.2/5 for 10 ratings 1 hour 4 min.
Marzipan (almond paste)
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
99,728 34.5/5 for 2 ratings 11 min.
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
138,023 34.3/5 for 6 ratings 7 hours
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
105,1873.3/5 for 4 ratings 54 min.
Apricot blancmange
Apricot blancmange
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
105,0944.4/5 for 8 ratings 3 hours 14 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-04-25)

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