Coconut oil, and really anything coconut, is getting a lot of attention lately. For this month's recipes, we've decided to demonstrate how it can easily be used in baking. We begin with this tart crust, usually made with butter, but easily as delicious when made with coconut oil! The key here is to use the oil in solid form.
For the recipe:
- 250 grams flour
- 125 grams coconut oil, in solid form
- 70 grams ice water
- 1/2 teaspoon salt
Makes a 10 inch tart
Set oven at 350 F.
Place the flour, salt and coconut oil (in solid form) in a mixer bowl fitted with paddle attachment.
During summer months, coconut oil usually melts and is in liquid form as a result. To solidify it, place it in the refrigerator before using it for this recipe.
Mix until the flour and coconut oil are crumbly in texture.
Add the cold water and mix to combine, making sure not to over mix.
You may need a little more water if the dough is too dry.
Roll out your dough on a floured surface, line your 10 inch tart pan and refrigerate for 30 minutes before proceeding.