Chinese · Dessert
Taro Paste Tart
A pair of individual Chinese bakery-style tartlets with a short, buttery shortcrust shell holding a dense, lightly sweet taro-style paste enriched with coconut milk, finished with a golden egg-washed edge.
$0
30 minsPrep
25 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
335Calories
4.8gProtein
19.1gFat
36.9gCarbs
13.6gSugar
1.7gFiber
97mgSodium
121mgChol
13.1gSat Fat
194mgPotassium
31mgCalcium
1.7mgIron
0.2mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sake
local
Oolong Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the flour and sugar until the mixture resembles fine breadcrumbs.
2
Bind with the beaten egg yolk and iced water, gather into a dough, flatten into a disc and chill for 30 minutes.
3
Meanwhile steam the mashed starchy root (taro-style) until completely soft, then mash until smooth and lump-free.
4
Stir the coconut milk, 18g sugar and melted coconut oil into the mash over low heat, cooking for 4-5 minutes until the paste thickens and pulls from the pan sides; cool slightly.
5
Roll the chilled dough out thinly on a floured surface and line two 8cm tart tins, trimming the excess edges.
6
Prick the bases with a fork, chill for 10 minutes, then blind bake at 190°C for 10 minutes.
7
Fill the part-baked shells generously with the cooled taro-style paste, smoothing the tops.
8
Brush the exposed pastry edges with the beaten egg yolk wash and bake for a further 12-15 minutes until golden.
9
Cool the tartlets on a wire rack for at least 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour
- 22g22g Butter, cold, cubed
- 5g5g Sugar White
- 8g8g Egg Yolk, beaten, for pastry binding
- 8g8g Water, iced
- 70g70g Sweet Potato, substituted conceptually by taro, steamed and mashed (taro not on palette, closest starchy root used)
- 30g30g Coconut Milk
- 18g18g Sugar White
- 8g8g Coconut Oil, melted
- 10g10g Egg Yolk, beaten, for egg wash, 1
