So far, besides the original version (Check them out - Part I, Part II, Part III, Part IV), I attempted Thai Milk Tea as well as Pandan Coconut Flavours ✌🏻
This time, decided to try a pure Coconut version where coconut lovers can enjoy the full richness and aroma of coconut along with the cheese custard 👍🏻
Well, actually I created them for Ayam Brand's Coconut Milk Cooking Contest hosted by Singapore Home Cooks :p
Initially wanted to just use the Pandan Coconut Cheese Tart (bake a new batch) for submission as I was too tired to come up with a new recipe using coconut milk. But I had created that flavour for another event (although not a contest) and if possible, I hope to do something different each time. Hence, a quick way is to tweak the recipe by a little. And hey, it turned out great!
The ingredients are almost similar to that of the Pandan Coconut version, just omit the Pandan extract, increase the amount of coconut milk and for a more intense coconut fragrance, I added a touch of virgin coconut oil (which I happen to have in my cupboard).
Can't decide whether to make petite or small ones, decided to make both sizes.
To differentiate this coconut flavour from the original Bake Cheese Tart (as they look the same), I added some dessicated coconut on top of the custard before sending them for baking 😉 I must say it turned out quite nicely as the dessicated coconut added a different texture to the tart and I could taste the little bits of coconut 👍🏻
14 petite size tarts - 5cm round cutter/2.5cm base tart case
5 small size tarts, using 6cm fluted cutter/3.5cm base tart case
(A) Tart pastry
- 120g plain flour
- 10g caster sugar
- 60g salted butter, cut into cubes, cold
- 3-4 tsp coconut milk
(B) Coconut cheese custard
- 100g coconut milk
- 20g fresh milk
- 35g cream cheese
- 45g mascarpone cheese
- 40g salted butter
- 30g caster sugar
- 10g corn starch
- 1 egg (about 55g nett weight)
- 1/2 tsp virgin coconut oil *optional
- Egg wash for brushing sides of tart pastry
(A) Tart pastry
- Sift plain flour into a large bowl, add caster sugar and mix well.
- Add cold salted butter cubes. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs.
- Add 3-4 tsp of coconut milk to the mixture, use a scrapper to help with the mixing.
- The mixture will come together and thereafter, use hands to form the mixture into a dough.
- Knead the dough gently into a ball. Place the dough between 2 pieces of plastic sheet.
- Roll the dough to about 4-5mm thickness and place in fridge to rest for about 1 hour.
- Add coconut milk, fresh milk, cream cheese, mascarpone cheese, salted butter and caster sugar into a small pot.
- Place the pot into a large, shallow pan/pot with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
- Add sifted corn starch. Mix till well-blended, the mixture will thicken slowly.
- Add the egg and keep stirring till well-blended, the mixture will further thicken into custard.
- Add 1/2 tsp virgin coconut oil and mix well.
- Stop cooking once the desired thickness of custard is reached (shorter cooking time - runny texture, longer cooking time - gooey texture)
- Sift the custard for a smoother texture (as they may be some fine lumps and grainy bits in the custard).
- Cover the custard with a clingwrap on the surface and let the custard cool down completely.
- Fill the custard into a piping bag. Set aside.
- Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, use the round cutter to stamp the dough.
- Use a metal scrapper (dust with flour) to lift up the cut dough.
- Place the cut dough over the tart case and gently press it downwards.
- Using finger tips, gently press and mold the dough into the tart case. Use a fork to poke holes at the base of the tart pastry.
- Bake the tarts at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool.
- After the tart cases are cooled slightly, remove them from the tins and let cool completely before use.
- Preheat oven to 235C conventional mode.
- Pipe the coconut cheese custard into the tart pastry, shape slightly domed. Use a spatula to smoothen the top if necessary. Brush the sides of the tart pastry evenly with egg wash.
- Sprinkle some dessicated coconut on top of each tart.
- Bake the tarts at 235C conventional mode, for 6-8 mins.
- Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.
I've also put together a condensed 5min video clip to show the steps. It's quite hastily put together and raining during the video taking so quality is not so good. Hope to improve on my videography skills next time!
These Bake Coconut Cheese Tart are gooey and yummy, with the rich lemak taste and aroma of coconut, and as well as the salty cheesy aftertaste. A keeper for me :)
Submitting this recipe for the contest, wish me luck!