Sweet Coconut Pastry
"A Tropical Twist for Pies and Tarts "
Prep Time: 10-15 minutes Cooking Time: 12 + minutes Degree of Difficulty: Easy No Servings: 35-40
Ingredients
½ cup dessicated coconut
3 tablespoons caster sugar
125 (4 oz) grams cold butter, cubed
2-3 tablespoons cold water
Method
2) Put flour, sugar, coconut and butter in the food processor and process for 10 – 20 seconds until the mixture resembles fine breadcrumbs
3) Using the pulse button add just enough water to make the mixture into a ball of dough – add 1 tablespoon of water at a time, processing after each addition. If you add too much water your pastry will be too wet and you will need to add more flour. Better to add small amounts of water until the dough forms a ball.
4) If you plan to roll your pastry flatten into a disk, wrap in cling film and place in freezer ( 10 – 15 minutes) or fridge ( 30 minutes) before rolling out
5) If you plan to use my easy method you do the cases in the tray and then place in the fridge or freezer
6) Prick the bases with a fork before baking to prevent shrinkage
7) Bake 12 – 15 minutes until lightly golden coloured – if required cover with tinfoil for last 5 minutes of cooking
8) Cool in the pan then tip pan upside down over a wire rack and the pastry shells should drop out