Trinidad Coconut Tarts Recipes

CHRISTMAS CARIBBEAN COCONUT TART

Steps:

• In a mixing bowl, mix together the salt, sugar and butter.
• Add the egg, vanilla extract and gradually mix in the water.
• Once the dough has come together in the bowl, turn unto a floured surface and knead it.
• Knead until smooth which should take 2-3 minutes.
• Divide the dough, form into a ball and wrap in plastic. Place in the fridge for 1-2 hours.
• In aa medium size pot, add the coconut, spices, water, vanilla and almond essence.
• Stir everything together and let it simmer for 20-30 minutes on medium-low heat.
• Stir it constantly and if it dries out add some water. The goal is to have a little bit of water leave over for the baking.
• Once the filling has done cooking, set aside and let it cool for 15-20 minutes.
• Preheat oven at 350°F/180°C.
• Roll out one of the dough on a floured surface. The dough should be wide and round enough to go up the sides of you baking pan and 1/8 inch thick.
• Add it to your tart pan add the filling, make sure to smooth the filling out.
• Roll out the other dough about 1/8 inch thick and cut about 8-10 strips.
• Add the strips according to your style and preferences. I like to add mines diagonally.
• Bake the tart for 30-40 minutes then let it cool for 10-15 minutes.

COCONUT TARTS

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.

TRINIDAD STYLE COCONUT TART

Steps:

• Mix water with sugar
• Brush mixture on baked tarts (After first 20 minutes)
• In a pan, on medium heat combine coconut, nutmeg, cinnamon, sugar, ginger, and bay leaf.
• Mix for about 15 minutes (till flavors are combined and coconut is tender)
• Set aside
• Add flour, sugar and yeast, crisco to a bowl and combine ensuring that crisco is well incorporated into mixture.
• Add water, in sections, to flour mixture (and coloring if using) until a smooth texture is achieved.
• Make dough into a ball and leave to sit for 30 minutes.
• Separate dough into approximately 16 balls. (big enough to hold approximately 2 tablespoons of coconut)
• Cover with a damp towel (let sit for 20 minutes)
• Heat oven to 350 degrees
• Lightly grease a baking sheet
• Roll out dough balls into circles.
• Place approx 2 tablespoons of coconut mixture on one-half of dough
• Dampen edges of dough circle with water.
• Fold over half of dough over coconut
• Seal edges with a fork
• Repeat till all dough is filled with coconut
• Place on baking sheet and bake for 20 minutes
• Brush glaze on baked tarts
• Bake for another five minutes
• Set aside to cool (Be careful. Hot coconut can burn)

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.

CARIBBEAN COCONUT TART

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.

COCONUT TARTS

Steps:

• Make the pastry. In a mixing bowl, add the melted buter and powdered sugar and mix until combined. Then add the milk and 6 tablespoons of the beaten egg. Combine. In 2 batches, add the flour. The mixture will start to get thick so use 2 round bladed knifes and cut through until the mixture resembles lumps as in the photo. Then use your hand and gather the pastry together until it becomes one big lump! Wrap in plastic wrap and let it rest in the fridge whilst you make the filling below.
• Make the filling: In a saucepan on low heat, heat the butter, milk, powdered sugar and salt. Stir until the butter has melted and the mixture starts to simmer. Switch off the heat and add the coconut. Stir well and set aside until cool or around 20 - 30 minutes.
• Once the coconut filling has cooled, add the 4 beaten eggs PLUS the remainder left from the pastry. Mix well to combine then add the cream, custard / vanilla pudding powder, vanilla extract and baking powder. Combine well then cover in plastic wrap and refrigerate for 30 minutes so it can firm up a little.
• Preheat the oven to 375 F / 190 C. Make the tarts. Take the pastry from the fridge and knead it slightly so it is pliable. Then roll out as thin as possible. I divided my pastry in to 2 batches so it was manageable on the work top. Take a pastry cutter suitable for the size pan you are using and cut discs to fit. For this recipe, I used 2 regular cupcake pans as you see in the photo. This yielded 24 tarts. Butter the cupcake pan very well so the pastry does not stick when baking.
• Place the tart discs in to the cupcake pan and gently push down then take a fork and prick holes in the bottom of each pastry disc.
• Take the filling from the fridge and give it a stir, then fill each cup with the mixture until nearly full.
• Place in the oven for 15 minutes then switch off the oven and leave the door closed for 10 minutes. The tarts will continue to brown a little after the oven is off. Then transfer on to a cooling rack. Serve warm or cold with a nice cup of tea!

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.