【很香的】椰丝蛋挞 Coconut Egg Tart

我很喜欢吃蛋挞（西式的，不是中式酥皮那种），想做蛋挞已经很久了，但奈何家人都不爱吃，所以久久都没动手。看到月亮分享的椰丝蛋挞，椰子制成的东西家人都爱，我想这个加入了椰丝的蛋挞一定能骗爸爸妈妈多吃几个（帮我分担卡路里嘛！）。

询问了妈妈意见她说喜欢椰丝多一点，所以我用了原食谱1.5倍的椰丝。吃时每一口都充满椰丝，有点像在吃椰子挞，但因为加入了蛋液口感是软软嫩嫩的，不像一般椰子挞比较干。

这是我第一次做蛋挞，制作方面比我想像中容易，但挞的外形就有待改善。告诉自己下次要用心点捏，还有不要贪心想做多几个。这次的挞皮我觉得我捏得太薄了。这个份量的面团用我的挞模做九或十个就好了，我却做了十一个。

顺带提一提挞模是姑姑传给我的，算是古董了。姑姑现在没有做烘培了，她的烘培用具大多是我接收，我很珍惜因为它们装载着我美好的童年回忆。说起来姑姑可是开启我烘培兴趣的始祖和启蒙老师。

I am sharing my adapted recipe from here.

Ingredients:

Pastry
150g plain flour
1 tbsp custard powder
1 tbsp milk powder
½ tbsp sugar
½ egg (approx. 25-30g, lightly beaten)
100g cold butter (cut into small cubes)

Filling
20g butter
130g whole milk (evaporated milk will be a good substitute)
80g sugar
50g beaten egg
1/8 tsp vanilla extract
½ tbsp plain flour
½ tsp baking powder
100g fresh grated coconut (adjust the amount according to your liking)

Method:1) For the pastry, combine all dry ingredients and mix well. With fingertip, rub in the cold butter and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate.
2) Now start to prepare the filling. Heat up milk and butter over low fire till butter is melted. Add sugar, beaten egg, vanilla extract and mix well. Sift in plain flour and baking powder mixture, mix till just incorporated. Then add the grated coconut.
3) Remove dough from fridge. Divide the dough into 11pcs (depend on your mould size), roll into ball and press the dough into tart moulds. Spoon in the fillings.
4) Bake in preheated oven at 180C for 25-30 mins. Leave to cool on wire rack. To unmold, just knock the side lightly, the tart will come out easily.

Note:
1) The amount of pastry and filling still need to be adjusted to accommodate my tart mould size of 4.5cm in diameter.
- according to the original recipe, the recipe yields 11 tarts. After diving the dough into 11pcs, the pastry is too thin for my tart mould (but I still go ahead to make 11pcs).
- I still have excess fillings after filling in 11 tarts. I think for my mould size the amount of fillings is good for 14 tarts.
2) I added some additional flour and sugar into the excess fillings to make some small cupcakes. Taste good.

HaPPy TaRTing!