Caribbean: Belize: Belizean Coconut Tarts
INGREDIENTS:
CRUST:
2 cups flour
½ cup sugar
½ teaspoon salt
6 tablespoons butter
6 tablespoons shortening
½ cups cold water
FILLING:
1 cup shredded coconut unsweetened
1 egg beaten
14 oz can condensed milk
1 tablespoon vanilla
¼ cup brown sugar
½ teaspoon nutmeg
INSTRUCTIONS:
Preheat oven to 350 degrees.
For crust combine flour, sugar, and salt into a large bowl and whisk until incorporated. Using a fork, cut butter and shortening into flour until medium lumps form. Mix in cold water 1/4 cup at a time until dough forms a ball. Dough will be slightly wet to the touch, if more water is needed add 2 tablespoons until ball forms.
Place dough on floured surface and use the fraisage method to knead in fats until smooth. To fraisage, start with full ball and flatten with heel of your hand, effectively scraping the dough across the floured counter. This step creates layers and brings the dough together. About 6 passes. Refrigerate dough for at least 15 minutes.
While dough is chilling, mix all ingredients except coconut until combined. Fold in coconut. Set aside.
Take refrigerated dough out and pinch off enough to press into tart pan, a little smaller then an egg should do. Press dough into tart pans evenly including edges.
Place enough filling in tarts to fill to top. Bake for 15 to 20 minutes. Until tops and crust are golden.
