3-4dropsyellow food colouring(optional – add to the water)
For the Filling
360gdesiccated coconut
360mlcoconut milk(180 ml if using raspberry puree)
180mlraspberry puree(optional - see ingredients below and Notes at the end)
300gbrown sugar
2tspvanilla essence
2tspcinnamon
1tspgrated nutmeg
1tspallspice
½tspginger powder
15gunsalted butter
For the Raspberry Puree (optional replacement for half the coconut milk)
125graspberries(fresh or frozen)
40gsugar
1½tsplemon juice
1½tspwater
¼tspbalsamic vinegar(optional)
For the Glaze
60mlwater
55gsugar
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!