Sambal Shredded Coconut Tarts

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Tart Pastry
80 g butter
40 g icing sugar
180 g plain flour
20 g custard powder
1 egg yolk
1/2 tsp salt
1 tbsp fresh milk
1/2 tsp vanilla essence

1) Combine flour, icing sugar, salt and custard powder and sieve into a mixing bowl. Add in cut cold butter into the flour mixture ans use your finger tip to rub the butter into the flour to form a sandy texture.
2) Add egg yolk and milk, roughly combine the dry and wet ingredients together. Place the dough on a table top and using the base of your palm, press the dough away from you, flattening it. Bring dough together into a ball, flatten and cling wrap it. Allow dough to rest in fridge or chiller for at least 1 hour.
3) Press a small piece of dough into each greased tart tin. Trim the edges with a sharp knife or use a 7mm round cutter cut dough into disks. Gently line tart tin (4 mm) with the dough disks. Using a fork, dock the base of the tart shells.
4) Bake at 170 C for 10-15 minutes. Allow tarts to cool completely.

Sambal Shredded Coconut Fillings

100 g fresh white shredded coconut
1/2 tsp of turmeric powder
1/2 tsp of salt

3 pieces kaffir leaves – shredded thinly

Blended Ingredients
2 stalks lemongrass
1 inch galangal
1 inch turmeric
15-20  dried red chillies (soak in hot water till soft)
2 tbsp dried shrimp – soak in water till soft
8 shallots
4 cloves garlic
3 pieces candle nuts
1 tsp coriander powder
1 tbsp oil
50 ml water

1) Heat wok till hot over low heat and add in shredded coconut, salt and turmeric powder, fry till golden brown and crispy. Set aside,
2) Heat wok with oil and saute blended ingredients and 2 pieces kaffir leaves till fragrant and oil separates, season with sugar, gula melaka and salt to taste. Adjust taste to your preference.
3) Add in the fried coconut mixture and toss to mix well. Dish out and set aside .

Place a tsp of the fillings into tart shells and topped with shredded kaffir leaves. Place back to oven and bake for a further 5 minutes.


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