Petitchef

Penang Coconut Tart *Copycat*


Why I'm calling this a copycat? See, the other day when scrolling through our local famous coconut tart on the site and found this HERE ! The picture blew me away immediately the minute I saw it. It such an amazing pastry tart. This pastry tart is originated from a very famous bakery shop in Penang called Leong Chee Kee Biscuit. I've never been there before. How I wish I had! Well, If I can't go there, it doesn't mean that I can't have them here. Right? So, here's what I did......

Ingredient for Pastry Crust :
(Dough A)
180gm all purpose flour
50gm rice flour
1 egg, lightly beaten
1 tspn salt
1 tbsp milk powder
110gm water
2 tspn butter
(combine all ingredients and mix them to form a soft dough.)

(Dough B)
230gm all purpose flour
100gm corn oil
(combine all ingredients and mix well.)

Method :
(1) divide dough A into 10 pcs, 33gm each dough balls, set aside the leftover.
(2) divide dough B into 10 pcs, 25gm each dough balls, set aside the leftover.
(3) wrap dough B into dough A and nicely sealed.
(4) and also wrap the leftover dough B into dough A.
(5) further process, please refer here & here.
(For leftover dough, don't have to go through the 2nd roll up.)
(6) use a fork to make holes on the pastry.


Ingredients for Coconut Fillings :
250gm shredded young coconut
180gm sugar
2 eggs, beaten
2 tbsp milk powder
1 tspn salt
1 tspn vanilla essence
50gm butter
1 tbsp cornflour
(mix eggs, sugar and butter till well combined. Stir in the remaining ingredients and mix to combined. Set aside)



Ingredients for Almond Cookie Dough :
75gm margarine
40gm sugar
1 egg, beaten
125gm all purpose flour
100gm toasted almond meal

Method :
(1) beat margarine, sugar and egg till well mix.
(2)Stir in flour and almond, mix well.
(3) roll large(leftover) pastry dough into 9x8" square.
(4) spread almond cookie's mixture over the pastry dough, make sure it's well spread & flat.
(5) finally, roll it up like a swiss roll and wrap with plastic sheet.
(6) Keep chilled for about 30mins before slicing it.
(7) finally, divide into 20 pcs and place it to the top of the coconut tart.



(8) brush with egg glaze and bake at preheated oven 205'C for 10 mins and brush egg glazing for the 2nd time, again bake for 10 mins more at 230'C (for crispier skin). I baked mine at 210'C.


I think I'm almost there! :o) Except the crust isn't brown enough.

Boy, glad I made this! Such a great satisfaction. It's like serving myself some hot Penang coconut tarts at home, straight from Leong Chee Kee bakery shop. Enjoy!

*I'm sending this 3 Hungry Tummies @ Muhibbah Malaysia Monday Event.










Comments:

22/05/2014

I don't know, the instruction not really clear.

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