From the recipe collection
Buko Tart
Individual pastry tarts filled with young coconut custard, baked until the shells are crisp and the buko filling is creamy but cleanly set.
- Prep time
- 45 min plus chilling
- Cook time
- 30–35 min
- Yield
- Makes 12 small tarts
- Audio recipe
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Ingredients
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Method
- Rub flour, sugar, salt, and cold butter together until the largest pieces of butter are pea-size.
- Add egg yolk and ice water one tablespoon at a time, stopping as soon as the dough holds when pressed.
- Flatten into a disc, wrap, and chill 30 minutes. Roll and press into 12 tart molds, then chill again while making the filling.
- Drain the buko strips in a sieve and pat lightly dry; excess coconut water prevents the custard from setting.
- Whisk evaporated milk, condensed milk, cornstarch, egg yolks, vanilla, and salt in a saucepan. Cook over medium-low heat until thick enough to leave a trail.
- Fold in the coconut strips and cool 10 minutes. The filling should mound softly rather than pour like milk.
- Fill the chilled shells and bake at 180°C for 25–30 minutes, until the pastry edges are golden and the centres no longer ripple.
- Cool in the molds 15 minutes, then unmold and cool fully on a rack so the pastry stays crisp.
