CHRISTMAS CARIBBEAN COCONUT TART
Coconut tart is a famous Caribbean holiday dessert, everyone looks forward to a slice. This Caribbean Coconut Tart is sweet and delicious, worth the try.
Provided by Juliska
Categories Dessert
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix together the salt, sugar and butter.
- Add the egg, vanilla extract and gradually mix in the water.
- Once the dough has come together in the bowl, turn unto a floured surface and knead it.
- Knead until smooth which should take 2-3 minutes.
- Divide the dough, form into a ball and wrap in plastic. Place in the fridge for 1-2 hours.
- In aa medium size pot, add the coconut, spices, water, vanilla and almond essence.
- Stir everything together and let it simmer for 20-30 minutes on medium-low heat.
- Stir it constantly and if it dries out add some water. The goal is to have a little bit of water leave over for the baking.
- Once the filling has done cooking, set aside and let it cool for 15-20 minutes.
- Preheat oven at 350°F/180°C.
- Roll out one of the dough on a floured surface. The dough should be wide and round enough to go up the sides of you baking pan and 1/8 inch thick.
- Add it to your tart pan add the filling, make sure to smooth the filling out.
- Roll out the other dough about 1/8 inch thick and cut about 8-10 strips.
- Add the strips according to your style and preferences. I like to add mines diagonally.
- Bake the tart for 30-40 minutes then let it cool for 10-15 minutes.
TRINIDAD COCONUT TARTS
Steps:
- 1. In a shallow saucepan add sugar and coconut and cook over medium heat until mixture starts to bubble. The mixture will water a little. Add spices and continue to stir until the mixture comes together, about 20 to 30 minutes. Add a little water to prevent sticking. Remove and cool.
- 2. Preheat oven to 400 degrees F. Roll out pastry to about a quarter inch thick, cut out a four-inch diameter round. Place 1 Tbsp. of filling on the bottom portion of the pastry, leaving an edge of 1/4-inch around the filling. Bring the top portion over the coconut to cover it, crimp edges and seal with a fork. Repeat until all the pastry and coconut is used.
- 3. Brush with beaten egg and bake for 15 to 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCONUT TARTS
Provided by Ramin Ganeshram
Categories Dessert Bake Kid-Friendly Coconut Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 15 individual tarts
Number Of Ingredients 14
Steps:
- Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
- In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
- To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
- Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
- Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.
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