Belizean Mini Tarts

Show the tart pan and explain its design, mentioning it holds a dozen tarts.

Introduce the recipe for Belizean coconut tarts and mention the cookbook where it can be found.

Show the young coconut and explain to use coconut water from it, not to throw it away.

Grease the tart pans with butter.

Cut the pie dough into 12 equal pieces and fit them into the tart pan sections individually.

Demonstrate how to fit the dough pieces into the pan, trimming excess as needed.

Combine the coconut water, sweetened condensed milk, sugar, cornstarch, beaten egg, and lemon extract in a pot without boiling the coconut water first.

Cook the mixture on the stove for about 9-11 minutes, stirring vigorously to prevent splattering.

Check the mixture as it cooks, noting it should thicken to an oatmeal-like consistency.

After about 10 minutes, confirm the mixture is ready and remove it from heat.

Preheat the oven to 350°F.

Fill the tart shells with the coconut filling, using a soup spoon to avoid being stingy.

Sprinkle cinnamon on top of the filled tarts, and mention nutmeg as an optional topping for those who can have it.

Place the filled tarts in the oven to bake.

Equipment Needed

Spice Level:

Allergens