Cherry Butter Tart

1. In a food processor fitted with a metal blade, add the flour, salt, and sugar. Pulse briefly to combine.
2. Add the cold butter and process until pea-sized clumps form, about 8 seconds.
3. Sprinkle the cold water over the mixture and process until moistened and clumpy, about 8 seconds.
4. Transfer the dough to a lightly floured work surface.
5. Knead a few times until it comes together into a cohesive ball.
6. Pat and knead the dough into a 15-cm disk, flouring and turning as needed to prevent sticking.
7. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

Mix all together to a creamy and homogenous filling.

1. Cream butter and sugar, mixing for 3 minutes at 2nd speed.
2. Add flour and mix for another 3 minutes at 2nd speed.
3. Add coconut and mix just to incorporate for about 30 seconds at 1st speed.
4. Process in a food processor, then set in the fridge or freezer until needed.

1. Laminate at 2.5mm and using a 4” diameter cookie or biscuit cutter, cut the dough into as many circles as possible.
2. Line each cup of a standard cupcake pans with one of the circles, gently nudging it down into the bottom creases of the pan.
3. The top edge of the dough circle should come all the way up to the top of the cup.
4. Gather the scraps and reroll the dough if you need additional circles.
5. Chill the pan in the freezer while you prepare the filling.
6. Fill Tarts with 20g of Butter tart Filling and top with 30g of cherry filling.
7. Sprinkle some Coconut Streusel on top (approximal. 4.5g).
8. Bake at 190C for about 20/25 minutes until golden Brown.