Vietnamese · Dessert
Roasted Peanut Tart
A Vietnamese bakery-style individual tart with a short, buttery pastry shell filled with roasted peanuts set in a coconut-and-condensed-milk custard, finished with toasted coconut.
$1
25 minsPrep
28 minsCook
83 minsTotal
MediumLevel
Nutrition per serving
468Calories
12gProtein
30gFat
40.9gCarbs
16.6gSugar
3.1gFiber
322mgSodium
114mgChol
14gSat Fat
294mgPotassium
75mgCalcium
2.9mgIron
0.2mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the sifted flour and sugar until the mixture resembles coarse breadcrumbs.
2
Bind with the beaten egg yolk and ice-cold water, gathering into a disc, then wrap and chill for 20 minutes.
3
Roll the dough out thin and line two 8cm individual tart tins, pressing into the corners and trimming the edges.
4
Prick the bases with a fork, chill for 10 minutes, then blind bake at 190°C for 10 minutes until pale gold.
5
Whisk the beaten egg, condensed milk, coconut cream, brown sugar and salt together until smooth.
6
Scatter the roasted chopped peanuts evenly across the two tart bases.
7
Pour the egg-coconut filling over the peanuts, filling each tart shell almost to the rim.
8
Bake at 170°C for 15-18 minutes until the filling is just set with a slight wobble in the centre.
9
Cool completely on a wire rack, then scatter with toasted desiccated coconut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0.4 oz10g sugar white
- 1/21/2 egg yolks, beaten, for dough (8g)
- 0.3 oz8g ice-cold water
- 1.6 oz45g roasted and roughly chopped peanut
- 0.8 oz22g condensed milk
- 3/83/8 eggs, beaten, for filling (20g)
- 0.5 oz14g coconut cream
- 0.3 oz8g brown sugar
- 0 oz1g salt
- 0.2 oz6g toasted, for garnish coconut desiccated
