Pasteles De Coco Coconut Pastries Recipes
PORTUGUESE COCONUT CUSTARD TARTS - PASTéIS DE COCO
This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com
Provided by momaphet
Categories Tarts
Time 40m
Yield 10 tarts
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
- Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
- In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
- In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
- Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
- Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.
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- In a food processor, pulse the flour mixture until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 20 pulses. Add 1/3 cup of the ice water and pulse twice. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.
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- Preheat the oven to 375°F (190°C). Adjust the oven rack to the middle position. Line a 12-cup muffin tin with 11 paper cupcake liners and, if desired, coat the liners with the nonstick vegetable spray oil.
- In a large bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, the remaining milk, the coconut, melted butter, and lemon extract, stirring well after each addition.
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