I love making and innovating tarts ! Here’s to
another lovely tart with the authentic pound
cake mixture, sprinkled with chocolate and
dessicated coconut .
I use the chappathi press to make the tart shells
so it’s quick to get the tartlets done faster.So…..
now I have given a tip to convenience 😊.
Now to the recipe
For the crust
1 cup flour ( 100 gm)
2 tbsp powdered sugar
50 gm butter
A pinch of salt
a little milk enough to bind .
Bind all to a soft dough .
Wrap and keep in fridge till filling is made
Divide into portions .
Roll out and place each on greased tart tins.
Add filling and bake .
For the filling
100 gm butter
100 gm sugar
100 gm flour
1 tsp baking powder
1/4 cup milk
1 tsp vanilla essence
Few barks of dark chocolate / chips
1/2 cup desiccated coconut
Beat butter and sugar till light and creamy.
Add in eggs one at a time beating lightly.
Add milk and essence .
Fold in the flour ( mixed with baking powder)
and mix well ( not beating ).
Fill prepared tart shells .
Sprinkle coconut , and chocolate on top ,and
mix lightly with a skewer or fork.
Bake in a preheated 180C oven for 25-30