Trinidad Coconut Tarts Food

COCONUT TARTS

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.

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.