Buko Tart (Young Coconut Tart)

Enjoy the little things, for one day you may look back and realize they were the big things. 
~Robert Brault

These are my little tarts. I still don't have tart moulds so I used my cupcake moulds to make it. My original plan is to make buko pie but I just thought that maybe it's better if it is bite size, so I made tart instead. 

These tarts are really good. I like the buko filling, it's creamy and not too sweet, and the tart shells are crispy, crumbly, and buttery. I like it to be served warm with hot tea, simply the best!

INGREDIENTS:
Pastry Dough:
3 cups all-purpose flour
1 cup cold butter (2 sticks), salted, cut into cubes *
10 Tbsp cold water or ice water
2 Tbsp sugar
extra flour for dusting

* If you're using unsalted butter, add 1 tsp of salt. Mix the salt with flour and sugar.

Fillings:
3 cups buko or young coconut meat, shredded
2 cups sugar (I used light brown)
1 1/2 cup evaporated milk
2 eggs, room temp
2 Tbsp butter, room temp
3 Tbsp all-purpose flour
1 tsp vanilla extract

PROCEDURE:
Pastry Dough:
1. Combine flour and sugar in a bowl. Using two knives, cut in the butter until the mixture resembles coarse crumbs with a few larger pieces. Add the cold water. Using your hand, knead the dough, making sure that the butter is fully incorporated into the dough. Wrap it in a cling wrap and put in the refrigerator for at least 30 minutes.
2. Roll out the pastry dough in a floured surface to about 1/4 inch thick. Cut out round pieces of dough using cookie cutter or any round wares that are slightly larger than the tart or muffin pan (I used our drinking glass). Gently press the round dough into each tart or muffin pan. Prick the bottom of the dough lightly with a fork. 

Filling:
1. Combine all the ingredients in a pan. Cook over medium heat, stirring constantly, until the mixture becomes gluey in texture. Turn off the heat. Let it cool for a couple of minutes. Fill each dough with the cooled buko filling. Bake the tart in a pre-heated oven (375 F or 190 C) for 30 minutes or until the dough becomes nicely brown.
2. Remove from the oven and place on a wire rack to cool. Serve warm, room temperature, or chilled. Share and enjoy!

QUICK NOTES: 
1. You may put lattice or streusel on top for a more please-to-the-eye effect. 
2. Keep the leftovers refrigerated.
3. Try using other fillings like ube, macapuno, custard, mango, or pineapple.


Happy day always,

Rhea