Trinidad Coconut Tart

Ingredients

• 1 cup sugar
• 4 cups shredded coconut
• 1 teaspoon ginger powder
• 1 teaspoon nutmeg
• 1 teaspoon vanilla essence
• 1 teaspoon cinnamon
• 1 bay leaf (optional)
• 4 cups flour
• 3/4 cup sugar
• 1 tablespoon instant yeast
• 1 1/2 - 2 cups water
• 4 tablespoons Crisco
• 2 drops of yellow coloring (optional)
• For Glaze
• 1/2 cup water
• 2 tablespoons sugar

Instructions

1. 1

   --- For Glaze ---

2. 2

   Mix water with sugar

3. 3

   Brush mixture on baked tarts (After first 20 minutes)

4. 4

   --- For Filling ---

5. 5

   In a pan, on medium heat combine coconut, nutmeg, cinnamon, sugar, ginger, and bay leaf.

6. 6

   Mix for about 15 minutes (till flavors are combined and coconut is tender)

7. 7

   Set aside

8. 8

   --- For Casing ---

9. 9

   Add flour, sugar and yeast, crisco to a bowl and combine ensuring that crisco is well incorporated into mixture.

10. 10

    Add water, in sections, to flour mixture (and coloring if using) until a smooth texture is achieved.

11. 11

    Make dough into a ball and leave to sit for 30 minutes.

12. 12

    Separate dough into approximately 16 balls. (big enough to hold approximately 2 tablespoons of coconut)

13. 13

    Cover with a damp towel (let sit for 20 minutes)

14. 14

    --- Making Tarts ---

15. 15

    Heat oven to 350 degrees

16. 16

    Lightly grease a baking sheet

17. 17

    Roll out dough balls into circles.

18. 18

    Place approx 2 tablespoons of coconut mixture on one-half of dough

19. 19

    Dampen edges of dough circle with water.

20. 20

    Fold over half of dough over coconut

21. 21

    Seal edges with a fork

22. 22

    Repeat till all dough is filled with coconut

23. 23

    Place on baking sheet and bake for 20 minutes

24. 24

    Brush glaze on baked tarts

25. 25

    Bake for another five minutes

26. 26

    Set aside to cool (Be careful. Hot coconut can burn)