Case 17 egg tart crust, 150g milk, 90g sugar, 100g coconut, 50g butter, 4 eggs, 30g low gluten flour, 2g non-aluminum baking powder. Add butter and sugar to the milk and heat until melted and cooled. Whisk the eggs well, add to the milk and mix well. Add the coconut in three batches and continue to mix well. Add the sifted low gluten flour and baking powder and mix well. Set aside to rest for 20 minutes.

Materials: 17 tart crusts, 150g milk, 90g sugar, 100g coconut, 50g butter, 4 eggs, 30g gluten free flour, 2g aluminum free baking powder.

1, butter, sugar into the milk, heat until dissolved to cool (water heating method).

2, egg whisked, add to the milk, mix well.

3. Add the coconut in three batches and continue to mix well.

4. Add sifted low gluten flour and baking powder and mix well. Set aside to rest for 20 minutes.

5. Place the tart crust on a baking sheet, stir the rested coconut tart filling a little, and pour it evenly into the tart crust.

6, preheat the oven for two minutes, put the baking sheet in the middle of the oven, upper heat 190 degrees, lower heat 180 degrees, bake 20 to 30 minutes.