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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.
67 K 3.2/5 (6 reviews)540593
Last modified on: October 25th 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
How much will it cost?
- For 1 kg 200 g : 4.15 €
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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.
36 K 55 min.
This recipe uses (among others)
Flour
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Butter
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Dessicated coconut
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Caster sugar
Like these other recipes: Baked Alaska, Toffee apple upside-down cake, Pistachio shortbread biscuits, Clementine confectioner's custard, Strawberry Charlotte, ... See them all 378
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