Sweet coconut tarts
By Periplus Editors, Quick & Easy Asian Tapas and Noodles
Reprinted with the express permission of Tuttle Publishing.
The ambrosial flavor of coconut is the very essence of tropical cuisines—as the juice, milk and flesh of the coconut are all utilized. The unmistakable, sweet savor of desiccated coconut is baked into these dainty little tarts, making them the perfect thing to serve with a relaxing cup of tea or coffee.
Makes 50 miniature tarts
Preparation time: 20 minutes
Cooking time: 20 minutes
2 sheets (11/2 lbs/700 g) frozen puff pastry
4 teaspoons honey (optional)
11/3 cups (265 g) sugar
3/4 cup (180 ml) water
2 cups (150 g) sweetened desiccated coconut
1/2 cup (50 g) custard powder
1/8 cup (1/4 stick/30 g) unsalted butter
1/4 teaspoon baking powder
Make the Coconut Filling by heating the sugar and water in a saucepan over medium heat, stirring continuously until the sugar dissolves. Remove and set aside to cool. When the sugar syrup has cooled, add all the other ingredients, stir well and set aside.
Preheat the oven to 350˚F (180˚C).
On a well-floured surface, roll the puff pastry into thin sheets, about 1/8 in (3 mm) thick. Cut out fifty 2-in (5-cm) circles from the pastry sheets with a round, fluted cutter. Line the miniature tart molds with the pastry circles.
Fill each tart mold with 11/2 teaspoons of the Coconut Filling. Bake in the oven for 20 minutes, until the Coconut Filling rises, browns and cracks at the top. Remove and set aside to cool. Remove the tarts from the tart molds and set aside to cool for 2 more minutes before brushing the tops with honey (if using).