coconut tower

Butter 125g	Powdered sugar 100g
Whole eggs 50 grams	Salt 1/2 tsp
Almond flour 50 grams	Low gluten flour 250g
sugar 42 grams	Butter 14 grams
Eggs 1	Low gluten flour 28 grams
Coconut 56 grams	Light cream 28 grams
Baking powder 2 grams

How to make coconut tower

Step 1

Mix all the ingredients for the tart crust. Knead the butter dough with your hands, wrap it in plastic wrap and place it in the refrigerator to rest for 30 minutes. After 30 minutes, take out the pie dough, first lay a piece of plastic wrap on the chopping board, and then roll out the pie dough on the plastic wrap.

Step 2

Divide the dough along the mold into rounds larger than the mold.

Step 3

Place the tart shell on the mold and roll off the excess edges with a rolling pin.

Step 4

Melt the butter and add the sugar.

Step 5

Add other ingredients and stir evenly, the coconut filling is ready.

Step 6

Fill the tart shell eight-quarters full with coconut filling.

Step 7

Place in the middle rack of the preheated oven and bake at 190 degrees for 20 minutes.

Step 8

It’s best to leave the prepared coconut tart overnight before eating it, as the coconut filling will return to oil overnight and the aroma will be overflowing. Coconut Tart Cooking Tips

Just fill the filling eight-tenths full. There is baking powder in the filling, so it will expand a little when baking.