COCONUT TARTS
My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.
Provided by Freya
Categories World Cuisine Recipes European UK and Ireland English
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
- Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
- Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g
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.
COCONUT BREAD (TRINIDAD AND TOBAGO)
Here's a bread that I made for one of our themed, carry-in work lunches. It is from Paul Grimes and was in Gourmet (May 2003). It's a sweet bread with a grainy texture similar to cornbread. We served it with a curried/fruity chicken salad and iced tea but it would also be nice with butter or marmalade and a cup of hot tea....or maybe toasted....
Provided by Acerast
Categories Quick Breads
Time 2h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Butter and flour a 9x5x3-inch loaf pan, knocking out excess flour.
- Spread 3 cups coconut in a large shallow baking pan (at least 1-inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.).
- Remove from oven and cool completely in pan on a rack, about 15 minutes. Leave oven on.
- In a food processor, grind toasted coconut to a coarse meal (about 40 seconds). You will have about 1 1/4 cups.
- In a mixing bowl stir together self-rising flour, ground coconut and remaining cup of un-toasted coconut.
- In another mixing bowl cream together the butter and sugar at medium speed until pale and creamy (1-2 minutes).
- Add eggs one at a time, beating well after each addition.
- Whisk the water into the flour mixture, then add egg mixture, whisking just until well blended.
- Pour batter into loaf pan, smoothing top with a spatula, and bake in the middle of the oven until a wooden skewer inserted in the center comes out clean and top is evenly brown (1 hour - 1 hour and 10 minutes.)
- Cool bread to warm in the pan on a rack for 10-15 minutes. then turn out of pan and set right side up on rack to cool completely, about 2 hours.
- Cut into 1-inch thick slices.
Nutrition Facts : Calories 512.1, Fat 29.6, SaturatedFat 22.4, Cholesterol 83.4, Sodium 538.4, Carbohydrate 58, Fiber 2.9, Sugar 32.7, Protein 6.1
CARIBBEAN COCONUT TART
Sunset magazine's kitchen developed and published this recipe (in the early 1970's) after having tasted this delicacy on the French island of Guadeloupe. They were able to duplicate the flaky pastry and rich macaroon-type filling. It's easy to make and can be finished ahead of time (needs to chill) for an impressive dessert.
Provided by Bren in LR
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
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