Coconut Tart Recipe

I was looking at my fridge and saw I still have some shredded coconut lying around and some left over dough (which I made for my lemon curd tart) in the freezer. So I was thinking I should make something with these ingredients. Coconut Tart comes straight into my mind. I always buy some of these back from Footscray or Richmond, from my usual vietnamese bakeries. So why not I make some of my own.

Pastry:
For the pastry, you can refer to my recipe from Lemon Curd Tart. If you make more dough then you need, you can freeze them. They can last for up to 2 months.

Coconut fillings:
1) 200g of grated coconut
2) 50-60g of melted butter
3) 50-60g caster sugar
4) 1 large egg
5) 3 tablespoon of condensed milk
6) 3 tablespoon water
7) 1 pack of Cherries
8) Small tart tray (my is 11cm in diameter, so I can actually make 5 of these tarts)

In a bowl (I actually mix the ingredient in a warm pot), mix all the ingredients together. Taste them and adjust sugar, butter and milk to you taste liking. When you are happy with it's taste, you may set them aside.

Now we need to work on the pastry. Because I am using a larger tart tray (my is 11cm in diameter), I can actually make 5 tarts from the following ingredients proportions. Lightly grease the tart tray with butter, then press pastry evenly into it. Trim edges to remove excess dough. Fill tarts with coconut fillings to about 90% and a cherry for garnish.

Pre-heat oven to 180 degrees celsius. Put tarts into oven to bake for about 15 mins or until pastry is cooked.

Leave tart in tray to cool before taking them out. That's it, you can then start to enjoy your tart.