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| Coconut macrons tart By Chef Shireen |
Coconut macrons tart:
Basic sweet paste
Ingredients
Butter 16 ounces
Caster sugar 12 ounces
Flour 24 ounces
Egg 1
Vanilla essence 1 tsp
Flour 24 ounces
Egg 1
Vanilla essence 1 tsp
Method
1. In a bowl cream together the butter and sugar until light and fluffy.
2. Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.
Ingredients for filling
Egg whites 3
Desiccated coconut 3 ounces
Sugar 6 ounces
1. In a bowl cream together the butter and sugar until light and fluffy.
2. Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.
Ingredients for filling
Egg whites 3
Desiccated coconut 3 ounces
Sugar 6 ounces
Method
1. In a saucepan mix together coconut, sugar and egg whites
2. Cook on a low flame, stirring continuously
3. Remove from the stove and allow to cool
4. Pour the mixture in the unbaked tart shell.
5. Bake in a preheated medium oven at 180 degree C for 20 minutes or until golden brown and just set in the centre.
6. Remove the tart from the oven and allow to stand in the tin for about ten minutes before carefully removing and allowing to cool on a wire rack
1. In a saucepan mix together coconut, sugar and egg whites
2. Cook on a low flame, stirring continuously
3. Remove from the stove and allow to cool
4. Pour the mixture in the unbaked tart shell.
5. Bake in a preheated medium oven at 180 degree C for 20 minutes or until golden brown and just set in the centre.
6. Remove the tart from the oven and allow to stand in the tin for about ten minutes before carefully removing and allowing to cool on a wire rack
