Belizean Coconut Tarts

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

🧈 5 tablespoons butter, softened
🍬 1 tablespoon white sugar
🥚 1 egg yolk
🍦 ½ teaspoon vanilla extract
🌾 1 cup all-purpose flour
💧 4 teaspoons water

🥥 1 ½ cups flaked unsweetened coconut
💧 ½ cup water
🥚 1 egg white
🥫 1 can sweetened condensed milk, 14 oz
🍦 1 teaspoon vanilla extract
🌰 ¼ teaspoon ground nutmeg
🧈 ½ tablespoon butter
🧂 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 350°F (177°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

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Belizean Coconut Tarts

Posted by Waivio guest: @waivio_hivecooking