Belizean Coconut Tarts
- π§ 5 tablespoons butter, softened
- π¬ 1 tablespoon white sugar
- π₯ 1 egg yolk
- π¦ Β½ teaspoon vanilla extract
- πΎ 1 cup all-purpose flour
- π§ 4 teaspoons water
- π₯₯ 1 Β½ cups flaked unsweetened coconut
- π§ Β½ cup water
- π₯ 1 egg white
- π₯« 1 can sweetened condensed milk, 14 oz
- π¦ 1 teaspoon vanilla extract
- π° ΒΌ teaspoon ground nutmeg
- π§ Β½ tablespoon butter
- π§ A pinch of salt
Experience the delightful fusion of tropical flavors with these traditional Belizean Coconut Tarts. This recipe captures the essence of the Caribbean with a sweet coconut filling encased in a buttery, flaky pastry. Perfect for any occasion, it's a treat cherished by many!
Experience the delightful fusion of tropical flavors with these traditional Belizean Coconut Tarts. This recipe captures the essence of the Caribbean with a sweet coconut filling encased in a buttery, flaky pastry. Perfect for any occasion, it's a treat cherished by many!
Ingredients
π§ 5 tablespoons butter, softened
π¬ 1 tablespoon white sugar
π₯ 1 egg yolk
π¦ Β½ teaspoon vanilla extract
πΎ 1 cup all-purpose flour
π§ 4 teaspoons water
π₯₯ 1 Β½ cups flaked unsweetened coconut
π§ Β½ cup water
π₯ 1 egg white
π₯« 1 can sweetened condensed milk, 14 oz
π¦ 1 teaspoon vanilla extract
π° ΒΌ teaspoon ground nutmeg
π§ Β½ tablespoon butter
π§ A pinch of salt
Instructions
1- Prepare the Dough:
- In a medium bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until well combined.
- Gradually incorporate the flour until a crumbly dough begins to form.
- Add water, one teaspoon at a time, until the dough holds together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2- Prepare the Filling:
- In a medium saucepan over medium heat, combine the flaked coconut and water. Stir well.
- Add the egg white, sweetened condensed milk, vanilla extract, ground nutmeg, butter, and salt to the pan.
- Stir the mixture constantly for about 8 minutes until thickened.
- Remove from heat and allow the filling to cool slightly.
3- Assemble the Tarts:
- Preheat your oven to 350Β°F (177Β°C).
- Roll out the dough on a lightly floured surface to about 1/8 inch thick.
- Cut the dough into rounds slightly larger than your Aluminum Tart Tins.
- Gently press the dough into each tart tin, ensuring it covers the bottom and sides.
- Fill each tart shell with the coconut mixture.
4- Bake the Tarts:
- Place the filled tart tins onto a baking sheet.
- Bake in the preheated oven for 30 minutes or until the tart surfaces are golden brown.
- Let the tarts cool completely in the tins before removing.
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 53 minutes
Servings: Makes approximately 12 tarts
Calories: 250 per serving
Proteins: 3g per serving
Fats: 12g per serving
Carbohydrates: 31g per serving
Equipment:
- Cuisinart Mini Food Processor for mixing (optional)
- Aluminum Tart Tins
Cooking Tips:
- Ensure the tarts cool completely before removing them from their tins to prevent breaking.
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Cooking with Shirani: https://www.youtube.com/@CookingwithShirani
Belizean Coconut Tarts
Posted by Waivio guest: @waivio_hivecooking
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