Coconut Rose Tart

(Makes 25x10cm tart, feeds 6 pax comfortably)


INGREDIENTS:
Tart shell:
80g plain flour
40g almond meal
20g cornstarch
50g margarine
20ml water (add 5ml each time if too dry)


Coconut Custard:
500ml UFC Velvet Coconut Milk Drink Original
30g cornstarch


Rose Jelly:
2-3 pcs rosella flower
250ml hot water
1.5 tbsp sugar
2g agar-agar powder


METHOD:
1. Soak rosella flower with hot water. Let sit.
2. In a mixing bowl, place the plain flour, almond meal, and cornstarch, and use a whisk to mix till combined.
3. Add in the margarine, rub and knead with your hands. Add a little water to combine them together into a ball.
4. Roll the dough on a flat surface dusted with a little flour, around 3mm thickness, and press them nicely into the tart mold. Prick the bottom with a fork.
5. Crumpled baking paper and lay on the tart shell, top with rice grains, and blind bake the tart shell for 20mins at 170 degrees. Take away the rice and baking paper and bake for another 20 mins. Let cool.
6. On a pan, heat 450ml UFC Velvet Coconut Milk on low fire, and add in the balance coconut milk + 30g cornstarch slurry. Stir till thicken. Add to the prepared tart base leaving a 0.5cm gap from the brim. Keep in the fridge.
7. On a pan, heat 250ml rosella water (discard the flower) with sugar and agar-agar. Stir till near boiling and water turn clear. Let sit for 5-10 mins till it cools down a little. Add to the tart, fill to the brim. Keep in the fridge for at least 1 hr. Serve on the day.


Note:
- The tart crust can be made and kept in an airtight container for 3 days.
- Filled tart is best to be consumed on the day.