Coconut tarts, or, Why Rob is a better cook than Ailbhe

[ailbhe]

I had some coconut oil in the fridge so I took it out and mixed it with some flour and dessicated coconut, and now it's baking hot in the oven. With any luck, it will turn into pastry cases for the custard which is currently thickening up in the microwave.

But because I find recipes frustrating and irritating, especially baking ones which call for ingredients I'm not able to eat, I have no idea. Rob, on the other hand, finds that recipes make him feel safe and guided, and so has a fairish idea of what's coming when he cooks.

But neither of us has ever managed to make successful non-dairy pastry, ever ever ever, because of not being able to use soy margarine. All the other vegetable margarines are too soft and the flour absorbs them too fast.

Comments

[myfirstkitchen.livejournal.com]

We use Trex, because I can't eat pork fat and the old recipes E likes to bake with state lard rather than butter, and it works. It makes lovely light pastry. We've also used white Flora which is intended to be a similar thing - whichever's cheaper/on offer at the time.