Coconut Steak Curry Tart with Luxurious Coconut Oil Pastry

Vita Coco Coconut oil is very good for  making short crust pastry. Apart from giving the pastry a lovely flavour and it also gives the pastry a rich, short and a crispy texture.

I use Vita Coconut oil for making pastry a lot. I make the coconut pastry for both savoury as well as sweet dishes. I like to make the coconut pastry in bulk so that I can use some and freeze the rest for later. Coconut oil pastry freezes keep very well in the freeze.

Recipe for Savoury Coconut Oil Pastry:
300g plain flour
100g Vita coconut oil
50g margarine
1 pinch of salt
Cold water to mix
Method: See below

Recipe for Sweet Coconut oil pastry: 
300g plain flour
100 Vita Coconut Oil
50g margarine
1 teaspoon aster sugar
1/2 a beaten egg yolk with 2 teaspoon of milk for mixing the dough
Method : See below

These are some of the mini tarts that I have made using coconut oil pastry.
On the left are tarts made with sweet pastry: Coconut Mini Bakewell and Strawberry tarts.
On the right are mini quiches made with savoury pastry: Smoked Salmon & dill Quiche and Mini Quiche Lorraine

       Coconut Steak Curry Tart 

Serves 4

For the tart cases:

150g plain flour

60g Vita Coco coconut oil

20g margarine

1 pinch of salt

 To make the coconut oil pastry: Place flour, coconut oil, margarine and salt in a food processor. 

Blitze for 20 seconds till the mixture resemble fine bread crumbs. Mix in cold water (about 5 teaspoons) to form a soft dough. 

Roll out coconut pastry to line 4x 10cm diameter tart tins.

Roll out coconut pastry to line 4x 10cm diameter tart tins. Bake the pastry cases blind at 230C/ Gas mark 8 for 10 minutes. Remove the baking beans and bake for further 5 minutes till the pastry cases are golden brown. Remove from the oven and cool on a wire rack.

Vita Coco coconut oil specially for making curry.  Coconut oil has a higher smoke point the butter, it fry better and giving a lovely flavour to the curry

For the coconut steak curry:

350g rump steak (cut into cubes)

4 large shallots ( chopped)

3 clove garlic (chopped)

1 teaspoon chopped ginger

2 pieces of dried chilli

1 Lemon grass stalk

1 tablespoon curry powder

1 teaspoon chopped green chilli

100ml beef stock

2 tablespoon coconut milk

2 tablespoon Vita Coco coconut oil

1 small carrot (sliced)

 To make the steak curry: Place shallot, garlic and ginger in a liquidiser and blitze for 10 seconds to form a paste. Heat coconut oil in large pan. Fry the onion paste till brown.

Add in curry powder, lemon grass, green chilli and steak cubes and fry till fragrant (about 5 minutes).

 Sizzle in the coconut milk, beef stock and carrot.

 Bring to the boil and simmer for 30 minutes till all the liquid all reduced. Season to taste.

To serve: Warm the pastry cases in a hot oven for 5 minutes. Place a pastry case on a clean plate. Spoon the steak curry into the pastry case. Garnish with chopped spring onion and coriander leaves.  Serve with a side salad. A fantastic dish for lunch or  serve as a starter to a dinner party

This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com”