Toasted Coconut Tart Shells
Six 4½-inch tartlets
10 minutes + 1 hour chilling time
25 to 30 minutes
- 1¾ cups (219 g) all-purpose flour
- ½ cup (43 g) unsweetened desiccated (fine) coconut, lightly toasted
- ¼ tsp (2 g) salt
- ¼ tsp (1 g) ground ginger
- ½ cup (114 g) butter
- ¼ cup + 2 tbsp (81 g) Redpath® Golden Yellow Sugar, packed
- 1 egg
- 1 tbsp (15 ml) pure vanilla extract or rum
In a medium bowl whisk together the all-purpose flour, toasted coconut, salt, and ground ginger until thoroughly combined.
In the bowl of a stand mixer, using the paddle attachment, cream the butter with the Redpath® Golden Yellow Sugar until smooth and fluffy; about 3 minutes.
Add in the egg and vanilla extract or rum. Mix until egg is fully incorporated into the butter.
Add in the mixed dry ingredients. Mix on low speed until the dough just comes together and no flour streaks remain; do not overmix.
Lightly form dough into a disc. Wrap well in plastic and allow to rest and chill; at least 1 hour.
Preheat oven to 350°F (177°C).
Allow dough to come to room temperature; about 5 to 10 minutes.
Between two sheets of lightly floured parchment, roll dough to between ¼- to ⅛-inch thickness. With a round cookie cutter, or with a sharp paring knife, cut out 6 circles about an inch or so larger than the 4½-inch tart tins.
Evenly space out the tart tins on a baking sheet. Carefully lift one of the dough circles and place into the tart tin. Gently press dough into place. Repeat process with the remaining tins. With a rolling pin or the palm of your hand, scrape off the excess dough from the rims. Gently press the dough on the sides of each tart tin so that the dough goes slightly above the rim. This helps with any shrinkage that may occur during baking. With a fork, poke the tart shells all over.
Place baking sheet into the freezer to chill; 15 minutes.
Cut out six 5-inch squares of parchment. Place a parchment square into each chilled tart shell and fill with dried beans, uncooked rice, or pie weights.
Place baking sheet into the preheated oven. Bake tart shells for 15 to 20 minutes, rotating halfway through. Carefully remove the parchment paper and weights and continue baking until the tart shells are fully baked and golden in colour; 8 to 10 minutes.
Allow tart shells to cool completely in the tins on a wire cooling rack before removing from the tin and/or filling.
*Chilling the tart shells before baking helps prevent potential shrinkage that may occur during the baking process.
*Leftover dough can be used to patch up any holes or rolled out to make cookies.
*Crumple the parchment squares before smoothing out and placing into the tins, as this helps the paper form into the shells.
Related recipe: Orange Blossom Pastry Cream