Ingredients
-
plain flour
-
granulated sugar
-
baking powder
-
Salt (table/ordinary)
-
Cinnamon (ground)
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Nutmeg (ground)
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Butter (unsalted)
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desiccated coconut
-
coconut milk
-
brown sugar
-
vanilla extract (or essence)
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allspice (ground)
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Ginger (ground)
-
raspberries
-
balsamic vinegar
Directions
Cariblend-Trini Coconut Tarts
Delicious sugary coconut filling wrapped in flaky shortcrust pastry. My raspberry variant adds fruity sharpness to balance the sweetness.
Ingredients
For the Pastry
- 225 g white flour (all-purpose flour)
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 90 g unsalted butter (diced and re-chilled)
- 120 ml cold water
- 3-4 drops yellow food colouring (optional – add to the water)
For the Filling
- 360 g desiccated coconut
- 360 ml coconut milk (180 ml if using raspberry puree)
- 180 ml raspberry puree (optional - see ingredients below and Notes at the end)
- 300 g brown sugar
- 2 tsp vanilla essence
- 2 tsp cinnamon
- 1 tsp grated nutmeg
- 1 tsp allspice
- ½ tsp ginger powder
- 15 g unsalted butter
For the Raspberry Puree (optional replacement for half the coconut milk)
- 125 g raspberries (fresh or frozen)
- 40 g sugar
- 1½ tsp lemon juice
- 1½ tsp water
- ¼ tsp balsamic vinegar (optional)
For the Glaze
- 60 ml water
- 55 g sugar
Instructions
For the Pastry
- Mix the flour, sugar, salt, baking powder, and spices together in large bowl.
- Add the cold, diced butter and work with your hands or a paddle mixer or a food processor until the mixture looks like bread crumbs.
- Gradually add the water until the dough forms a ball (you may not need all the water).
- Wrap the ball in cling film and refrigerate for about 20 minutes.
For the Raspberry Puree (optional replacement for half the coconut milk)
- Combine raspberries, sugar, lemon juice, water, and balsamic vinegar in a saucepan over medium heat.
- Bring to a simmer and cook until the sugar dissolves and the berries collapse (2 to 3 minutes).
- Remove from the heat and strain through a fine strainer (to remove the pits) into a bowl containing the grated coconut.
- Mix well, cover, and leave to marinate in the refrigerator overnight (or for at least 4 hours).
For the Filling
- First, soak the desiccated coconut in coconut milk at room temperature overnight (or for at least 4 hours), then add the sugar and mix thoroughly.
- (Some Trini chefs add red food colouring to their coconut filling. In my alternative version of the recipe, I have taken this idea a step further by using raspberry puree to replace half the coconut milk, adding them both to the desiccated coconut, mixing well and leaving overnight, then adding the sugar and mixing thoroughly. Try it, and see what you think!)
- Put the coconut mixture into a saucepan and add the spices and vanilla.
- Cook gently for about 10 minutes over medium heat, then add the butter.
- Mix well, then cook for a further 5 minutes and set aside to cool.
For Assembly
- Divide the dough into 6 portions and roll each portion out to form a 15 cm (6 in) circle.
- Place approximately two tablespoons of filling onto one half of each circle, moisten the edges, and fold over to seal. Crimp the edges with a fork.
- Place the tarts onto a greased baking tray and bake in the oven for about 20 minutes at 180°C/Fan 160°C/350°F.
- Meanwhile, make the glaze by mixing the sugar and water in a small saucepan over a medium heat until the sugar has completely dissolved.
- After 20 minutes (or when the tarts begin to brown), remove the tarts from the oven, brush over the glaze, and return to the oven
- Bake for another 5-10 minutes, until golden brown all over
- Remove from the oven, cool and serve either warm (but NOT hot*) or cold.
Notes
*Because of the high sugar and coconut content, the filling gets very hot in the oven, and can burn your mouth if you eat the tarts straight from the oven.
Whilst raspberry puree is scarcely a traditional Trini ingredient, my testers tell me that the fruity tartness of the raspberry perfectly balances the high sugar content in the traditional recipe. Do give my alternative version a try!
Nutrition
Sodium: 314mgCalcium: 137mgVitamin C: 8mgVitamin A: 449IUSugar: 72gFiber: 13gPotassium: 616mgCholesterol: 38mgCalories: 1057kcalTrans Fat: 1gSaturated Fat: 55gFat: 66gProtein: 10gCarbohydrates: 116gIron: 6mg
Tried this recipe?Let us know how it was!
