Simple Coconut Egg Tart

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.

Hope you all enjoyed Mother’s Day yesterday, and as you may have realized, I was treated to dinner last night, so no challenge!

But I did do some baking, this was to give to a special group of mothers, mothers from playgroup who supported me on the fund raising event.

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Rachel’s favorite Egg Tart. I’m sorry this recipe is so simple, but for busy mums, aren’t simple yet tasty recipes the most useful?

Ingredients ( to make 12 regular muffin size)
-3 Puff pastry sheets
-3 Free range Eggs
-200ml Organic milk
-6 Tablespoon Organic raw sugar
-3 Tablespoon Cornstarch
-12 Tablespoon shredded coconuts
-2 teaspoon Organic vanilla essence

Method
Step 1: Cut each pastry sheet into 4, line muffin tin with pastry. Skew some holes in base with fork. Preheat oven to 200C.

Step 2: Beat eggs, milk, sugar, coconuts and vanilla in a large bowl, pour into muffin tin.

Step 3: Bake in oven for 20-25 min, rest in tin 5 min before taking out to cool on cake tray.

The easy part about this is you don’t have to precook the pastry, it will still come out crunchy. In my oven I have to cover the right hand part with foil for the last 8 min because it seems to be stronger on that end!
Hope you enjoy it too!

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