A Holiday Treat Caribbean Coconut Tarts
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Coconut Cake Tarts are found in most bakeries on the island of Antigua. For best result use fresh coconut for the filling
For the pastry
2 ½ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup vegetable shortening or margarine
1 ½ cup Brown sugar
¼ cup water
1 teaspoon vanilla extract
In a large bowl Sift together the flour, baking powder, salt and cinnamon
Add the shortening and lightly blend into the flour mixture with a pastry blender or finger tips until the mixture resembles coarse meal set aside.
In a smaller bowl add the sugar, water and vanilla extract mix together to combine and form a light syrup.
Graually add the syrup into the flour mixture a little at a time and mix into a smooth dough that’s not sticky.
Remove dough and dust lightly with flour. Cover and set aside.
Coconut Filling
3 cups freshly grated coconut
1 ½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoon water plus extra to moisten pastry edges
In a medium bowl place all ingredients and mix together until fully combined The filling can also be cooked ( If cooked cool completely before using.)
Preheat the oven to 350 degrees
On a floured surface with a flour dusted rolling pin, roll out the pastry to about ½ inch thick. Using a large round pastry cutter ( can also use a saucer) Cut pastry into round circles.
Place mounds of coconut filling on half of the circle, moisten the edges with some water.
Fold the other half of the pastry to seal the filling inside
Press edges together to seal and also use a fork to press edges together
Place tarts on a lightly greased cookie sheet. Using the fork Pick some holes on the top of the tarts for the steam to escape. Bake in the oven until golden.
Makes 6-8 tarts
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