Best Trinidad Coconut Tarts Recipes

Coconut Tarts image

Provided by Ramin Ganeshram

Yield Makes 15 individual tarts

Number Of Ingredients 14

DOUGH
2 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, chilled and cubed
1/2 cup vegetable shortening
2/3 cup cold water
FILLING
2 1/4 cups grated fresh coconut (about 1 medium coconut)
3/4 cup sugar
1/2 teaspoon mixed essence (see Tip, below)
GLAZE
1 egg yolk
2 teaspoons milk

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.

Caribbean Coconut Tart image

Provided by Bren in LR

Categories Dessert

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 2/3 cups unsifted all-purpose flour (Flaky Pastry recipe begins)
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup butter
1 egg, lightly beaten
2 eggs (Coconut Tart recipe begins)
1 cup sugar
1/4 teaspoon salt
1/4 cup unsifted all-purpose flour
2 cups flaked coconut, loosely packed
1/2 cup orange juice
1/4 cup melted butter
1/2 cup apple jelly (or guava jelly or strained apricot jam)

Steps:

Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
With a pastry blender, cut in butter until fine particles form.
Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
Set aside 1/3 of the pastry for lattice strips.
On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
Bake in a 325*F oven for 8 minutes.
Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.